Changes of aroma perception and flavor component volatility in the process of dilution in Chinese light-flavor Baijiu
LU Jialing1,2, CHEN Shuang1,2*, XU Yan1,2*
1(School of Biotechnology,Jiangnan University,Wuxi 214122,China) 2(Key Laboratory of Industrial Biotechnology Ministry of Education(Jiangnan Unirersity),Wuxi 214122,China)
Abstract: The high-quality and low-alcohol is the direction of Chinese Baijiu industry development. The analysis of the changes of aroma perception and flavor components volatility during dilution is the basis for the regulation of low-alcohol Chinese Baijiu flavor quality. Chinese light-flavor Baijiu was used as sample. The changes of the aroma attribute intensities were characterized by quantitative description analysis (QDA). The results of QDA showed that six aroma attributes had significant changes, while mild aroma and sweet aroma attributes had no significant changed. The intensities of aroma attributes such as fruity aroma, sour aroma and ethanol aroma were significantly reduced, while grain aroma, bran odor and musty odor were significantly increased. Besides, the volatility of flavor substances was analyzed by static headspace combined with ion mobility (SHS-GC-IMS). Twenty-seven compounds were detected by SHS-GC-IMS. There were 12 compounds have significant changes with different trends. The results indicated that the influences of alcohol content on the release of aroma compounds and the perception of aroma attributes were greater than substance concentration. What’s more, the unpleasant musty and bran odor increased significantly during dilution. Thus, the alcohol content might be a significant factor in regulating the flavor quality of Chinese light-flavor Baijiu with low-alcohol.
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