Traditional Chi flavor Baijiu contains high unsaturated fatty acids after steeping and aging with fat meat, which is easy to be oxidized during storage and cause rancidity. In order to reduce the unpleasant smell, coconut meat with low content of unsaturated fatty acid was used instead of fat meat for steeping and aging of Zhaijiu (raw liquor). The fatty acids in coconut and fat were methylated and then analyzed by GC-MS. The results showed that the content of unsaturated fatty acids in coconut meat was 9.53%, only 21.40% of that in fat meat (44.53%). When comparing the aging effects of different infiltration materials, the transmittance of the aged liquor with raw or cooked coconut meat was better than that with fat meat, the content of unsaturated fatty acids decreased by 26.09% and 30.21% respectively, and the stability of the liquor body was increased. The optimal aging process was: coconut addition of 200 g/L Zhaijiu, aging time 2.5 months. Under these conditions, the liquor was clear and transparent, with mellow taste in mouth and refreshing after taste. At the same time, coconut gave elegant coconut flavor to the finished liquor, which improved the quality of the Chi flavor Baijiu.
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