To better understand the aroma contribution of fermented grains in Baijiu fermentation, spatial variation of aroma compounds in strong-aroma Baijiu fermented grains were investigated by the headspace solid-phase microextraction coupled with gas-chromatography mass spectrometry. The results showed that acids and esters were the main compounds in fermented grains with the spatial distribution of bottom layer>middle layer≥upper layer. It was found that higher concentration of these two compounds was detected in fermented grains closer to the cellar wall, and the concentrations of acids and esters decreased from 0 cm to 100 cm position. The highest concentration of acids and esters (899.57 μg/g and 2 792.91 μg/g) were found in fermented grains at 0 cm position. Although no obvious trend of spatial distribution was detected in alcohols, aromatics, aldehydes and ketones, compounds including 1-hexanol, 1-butanol, 1-pentanol, p-cresol, o-cresol and phenol presented a concentration trend of bottom layer>middle layer≥upper layer and showed the highest levels in 0 cm fermented grains within the same layer. The volatile compounds having high concentrations in fermented grains at 0 cm position included hexanoic acid, butanoic acid, ethyl caproate, ethyl butyrate, hexyl hexanoate and butyl hexanoate. The results illustrated the spatial distribution of aroma compounds in fermented grains and provided reference for an overall understanding the contribution of fermented grains for multi-grains strong-aroma Baijiu fermentation.
LEI Xuejun
,
YANG Kangzhuo
,
ZHANG Jianmin
,
ZHANG Xia
,
LUO Qingchun
,
QIAO Zongwei
,
ZHAO Dong
,
ZHENG Jia
. Spatial distribution of aroma compounds in fermented grains of multi-grains strong-aroma Baijiu[J]. Food and Fermentation Industries, 2020
, 46(21)
: 48
-54
.
DOI: 10.13995/j.cnki.11-1802/ts.024911
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