Influence of millet in the brewing and flavor characteristics of strong flavor Baijiu
FANG Songping1,2, LIU Lu1,2, WU Wenrui1,2, PU Shunchang1,2*, XING Shuang1,2, LIU Feixiang1, LIU Kaifang1
1(College of Biology and Food Engineering, Bozhou University, Bozhou 236800, China) 2(Engineering Research Center of Blended Alcoholic Beverage of Bozhou University, Bozhou 236800, China)
Abstract: In order to study the application of millet in strong flavor Baijiu brewing, based on the traditional strong flavor Baijiu brewing process and gas chromatography-assisted quantitative analysis of flavor components in millet Baijiu, characteristics of millet Baijiu were analyzed through the comparison of odor activity value (OAV) and flavor components in millet and five-grain Baijiu and sensory evaluation. According to the results, under the same process conditions, the peak fermentation temperature of millet brewing was higher than that of the five-grain brewing. Total content of flavor components and OAV in millet Baijiu were 19 527 mg/L and 132 553 respectively, representing its richer flavor and stronger aroma compared with five-grain Baijiu with such values as 15 219 mg/L and 108 365 respectively. Main characteristic odor components of millet Baijiu were ethyl hexanoate, ethyl butyrate and ethyl valerate in turn, and those of five-grain Baijiu were ethyl hexanoate, isovaleraldehyde and ethyl caprylate. In addition, in the sensory evaluation, millet Baijiu showed more outstanding ester flavor, and tasted sweeter and mellower, with higher quality than the five-grain Baijiu. The study may serve as a basis for the diversification of raw materials of traditional strong flavor Baijiu and improvement of Baijiu quality.
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2021, Vol. 47 
