Comparison of odor-active compounds in distillates of five grains between first time and second time distillation using AEDA

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  • Yibin Wuliangye Co. Ltd., Yibin 644000 China

Received date: 2017-04-27

  Revised date: 2017-05-22

  Online published: 2017-11-27

Abstract

The formula of five grains including sorghum, wheat, corn, rice and sticky rice is the particular feature for Wuliangye when compared with other Chinese liquors. In this study, the five grains powder was distilled for two times by water and the distillates were collected separately. The aroma extraction dilution analysis (AEDA) was applied to determine the odor-active compounds in two distillates. The results showed that 2-methylbutanal, hexanal, (E)-2-heptenal, benzaneacetaldehyde, guaiacol, p-cresol, m-cresol, ethyl hexanoate, dimethyl trisulfide and β-damascenone were the most important odor-active compounds (flavor dilution factor (FD)≥81) in 1st distillation, and 2-methypropanal, (E)-2-heptenal, dimethyl trisulfide and guaiacol (FD≥81) were the most important odor-active compounds in the 2nd distillation. The FD values of aldehydes (hexanal, (Z)-2-nonenal), aromatic compounds (benzaldehyde, benzeneacetaldehyde, acetophenone, 4-methylguaiacol, p-cresol and m-cresol), and ethyl hexanoate in 1stdistillation were higher than that in 2nd distillation. The FD factors of guaiacol, 4-ethylphenol, 2,3-butanedione and hexanol in the 2nd distillation were higher than that in the 1st distillation. This study compared the difference of odor-active compounds between the 1st and 2nd distillation of five grains powder and it provided an important database for future researches.

Cite this article

PENG Zhi-fu et all . Comparison of odor-active compounds in distillates of five grains between first time and second time distillation using AEDA[J]. Food and Fermentation Industries, 2017 , 43(11) : 1 -8 . DOI: 10.13995/j.cnki.11-1802/ts.014640

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