1(Key Laboratory of Industrial Biotechnology of Ministry of Education(Jiangnan University),Wuxi 214122,China) 2(Lab of Brewing Microbiology and Applied Enzymology,School of Biotechnology,Jiangnan University,Wuxi 214122,China)
Abstract: High-quality and low-alcohol liquor is the direction of Chinese liquor industry development. A variety of quantitative analysis methods were employed to analyze and compare the volatile compounds of 7 groups of high-quality low-alcohol (<42% vol) and high-alcohol (52% vol) strong-aroma type of Baijiu (Chinese liquor) produced by mainstream strong-aroma type of Baijiu companies systematically. A total of 83 volatile compounds were quantitated. The contents of 32 compounds in high-alcohol strong-aroma type of Baijiu were higher than that of low-alcohol from the same series including 20 esters,3 alcohols,2 acids,4 aldehydes & ketones and 3 phenols. While the contents of another 32 compounds in low-alcohol strong-aroma type of Baijiu were higher than that of high-alcohol from the same series which includes 5 organic acid flavor compounds,9 esters,6 alcohols,8 aldehydes and ketones,2 furans,1 sulfide and 1 terpene. Most of these flavor substances were flavor compounds at trace level and with even lower odor thresholds. The results indicated that the types and concentrations of trace flavor components in high-quality and low-alcohol liquor were rich,and the flavor compounds which had great aroma contributions with low concentrations in strong-aroma type of Baijiu might be a significant factor in regulating the flavor quality of low-alcohol liquor.
ZHANG X Y,WANG C C,WANG L L,et al. Optimization and validation of a head space solid-phase microextraction-arrow gas chromatography-mass spectrometry method using central composite design for determination of aroma compounds in Chinese liquor (Baijiu)[J].Journal of Chromatography A,2020,1 610:460 584.
GROSCH W.Detection of potent odorants in foods by aroma extract dilution analysis[J].Trends in Food Science and Technology,1993,4(3):68-73.
[20]
范文来,徐岩.白酒79个风味化合物嗅觉阈值测定[J].酿酒,2011,38(4):80-84.
[21]
GEMERT L J V.Odour Thresholds[M].Netherlands:Oliemans Punter and Partners BV,2011.
[22]
WANG X X,FAN W L,XU Y.Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography-olfactometry,chemical quantitative and odor activity values analysis[J].European Food Research and Technology,2014,239(5):813-825.
[23]
WANG L L,FAN S S,YAN Y,et al.Characterization of potent odorants causing a pickle-like off-odor in moutai-aroma type Baijiu by comparative aroma extract dilution analysis,quantitative measurements,aroma addition and omission studies[J].Journal of Agricultural and Food Chemistry,2020,68(6):1 666-1 677.
[24]
ODOR DESCRIPTORS.The Good Scents Company Information System[J]. 2015.The Good Scents Company Information System[J]. 2015.http://www.thegoodscentscompany.com/search2.html.
GAO W J,FAN W L,XU Y.Characterization of the key odorants in light aroma type Chinese liquor by gas chromatography-olfactometry,quantitative measurements,aroma recombination,and omission studies[J].Journal of Agricultural and Food Chemistry,2014,62(25):5 796-5 804.
[27]
FAN W L,QIAN M C.Identification of aroma compounds in Chinese ‘Yanghe Daqu’ liquor by normal phase chromatography fractionation followed by gas chromatography olfactometry[J].Flavour and Fragrance Journal,2006,21(2):333-342.
[28]
ICKES C M,CADWALLADER K R.Effects of ethanol on flavor perception in alcoholic beverages[J]. Chemosensory Perception,2017,10:119-134.
2020, Vol. 46 
