1(Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China) 2(Shandong Yimeng District Spirit-making Co.Ltd., Linyi 276700,China)
Abstract: In order to clarify the flavor characteristics of strong-aroma liquors made in Yimeng old district, the aroma components in the liquors were extracted by liquid-liquid extraction (LLE) and identified by gas chromatography-olfactometry (GC-O). A total of 56 aroma compounds were identified. Of which, ethyl hexanoate was the most important flavor compound in both young and aged liquors, as its aroma intensity value was 5.0. Hexanoic, butanoic and acetic acids had over 4.0 aroma intensity values and therefore they were very important flavor compounds. Ethyl butyrate, ethyl pentanoate, ethyl octanoate, 3-methyl-1-butanol, 4-methyl-phenol, 3-methylbutyl hexanoate, ethyl heptanoate, ethyl 2-hydroxyhexanoate, pentyl hexanoate, 3-methylbutanoic acid and 2-phenylethanol were important flavor compounds (aroma intensity value ≥3.0). Comparing young liquors against aged liquors, their aroma profiles were similar, but the aroma compounds in aged samples had higher aroma intensity value. Besides, by comparing Wuliangye, Jiannanchun, and Yanghe daqu, it was found that the flavor style of liquors from Yimeng old district was similar to Yanghe daqu liquor and has its own unique style. In conclusion, this study is beneficial for further quality improvement of liquors from Yimeng old district.
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