To investigate the effects of steaming aromas of different brewing raw materials and mixed steaming and firing processes on the flavor groups of Baijiu, the steaming aromas of six different raw materials (sorghum, rice, corn, glutinous rice, wheat, and their combinations) and their mixed steaming aromas with Baijiu were analyzed separately using (simultaneous distillation extraction) SDE combined with GC-MS techniques, and the important aroma substances were identified in combination with OAV. Results showed that the important aromatic substances of the steaming raw material were 2-pentylfuran, hexanal, hexanoic acid, ethyl-tetradecanoate, 1-octen-3-ol, ethyl pentanoate, trans-2-heptenal, and trans-2-octenal.The important aroma substances from the mixed steaming of raw materials and fermented grains include 2-pentylfuran, hexanal, ethyl isovalerate, propyl butyrate, methyl caprylate, isoamyl valerate, 4-methylpentanoic acid, nonanoic acid, and myristic acid, which were detected in Baijiu, among which, ethyl isovalerate, propyl butyrate, methyl caprylate, isoamyl valerate, 4-methylpentanoic acid, nonanoic acid, and myristic acid, which may mainly originate from aroma substances produced by mixing and steaming of raw materials and fermented grains, while 2-pentylfuran and hexanal may mainly originate from the steaming aroma of raw materials.
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