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.
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