The effects of three different flavor liquors on the blending of Maotai-flavor Baijiu were studied. The results showed that by adding 3% liquor distilled from the top or 6% Laojiu the exquisite feeling, the liquor body cleanliness and the flavor of sauce, Qu and stale were enhanced; the pungent feeling were reduced. By adding liquor distilled from the bottom the liquor, the body cleanliness and pungent feelings were enhanced; the liquor body alcohol thickness and the flavor of sauce, Qu, stale, burnt were reduced. Partial least-squares regression analysis showed that 1-butanol, ethyl benzeneacetate, 3-methylbutanoic acid ethyl ester and 2-methylpropanal positively related to exquisite feeling, liquor body alcohol thickness and the flavor of sauce, Qu, stale and burnt, negatively related to liquor body cleanliness and pungent feeling. Pentanoic acid, hexanoic acid, ethyl hexanoate positively related to liquor body cleanliness and pungent feeling, negatively related to other sensory characteristics. The results provide theoretical support for the blending of Maotai-flavor Baijiu.
WANG Li
,
WANG Fan
,
TANG Ping
,
SHAN Qimuge
,
BI Rongyu
,
LI Changwen
,
LU Jun
. Effect of different flavoring liquor on the sensory characteristics of Maotai-flavor Baijiu[J]. Food and Fermentation Industries, 2021
, 47(23)
: 125
-133
.
DOI: 10.13995/j.cnki.11-1802/ts.027420
[1] 沈怡方.白酒生产技术全书[M].北京:中国轻工业出版社,1998.
SHEN Y F.Liquor Production Technology[M].Beijing:China Light Industry Press,1998.
[2] 范文来,徐岩.酒类风味化学[M].北京:中国轻工业出版社,2014:25.
FAN W L,XUN Y.Baijiu Flavor Chemistry[M].Beijing:China Light Industry Press,2014:25.
[3] 范文来,徐岩.白酒风味物质研究方法的回顾与展望[J].食品安全质量检测学报,2014,5(10):3 073-3 078.
FAN W L,XUN Y.Current practice and future trends of aroma and flavor of Chinese liquor(Baijiu)[J].Journal of Food Safety and Quality,2014,5(10):3 073-3 078.
[4] WANG L L,FAN S S,YAN Y,et al.Characterization of potent odorants causing a pickle-like off-odor in Maotai-Aroma type Baijiu by comparative aroma extract dilution analysis quantitative measurements,aroma addition,and omission studies[J].Journal of Agricultural and Food Chemistry,2020,68(6):1 666-1 677.
[5] FAN Q,WANG X L,ZHAO Y F,et al.Characterization of key aroma compounds in Laobaigan Chinese Baijiu by GCxGC-TOF/MS and means of molecular sensory science[J].Flavour and Fragrance Journal,2019,34(6):514-525.
[6] FAN W L,XU Y,QIAN M,et al.Current practice and future trends of aroma and flavor research in Chinese Baijiu[C].Symposium on sex,smoke,and spirits:The Role of Chemistry/255th ACS National Meeting,New Orleans,2018:18-22.
[7] YAN Y,CHEN S,NIE Y,et al.Characterization of volatile sulfur compounds in soy sauce aroma type Baijiu and changes during fermentation by GC x GC-TOF/MS,organoleptic impact evaluation,and multivariate data analysis[J].Food Research International,2020,131:109043.
[8] NIU Y W,YAO Z M,XIAO Q,et al.Characterization of the key aroma compounds in different light aroma type chinese liquors by GC-O,GC-FPD,quantitative measurements,and aroma recombination[J].Food Chemistry,2017,233:204-215.
[9] NIU Y W,WANG R L,XIAO Z B,et al.Characterization of ester odorants of apple juice by gas chromatography-olfactometry,quantitative measurements,odor threshold,aroma intensity and electronic nose[J].Food Research International,2019,120:92-101.
[10] 敖锐,彭茵,陈仁远,等.酱香型白酒的勾调和调味酒的运用[J].酿酒科技,2016(12):74-76.
AO Y,PENG Y,CHEN R Y,et al.Blending of Jiangxiang Baijiu and the application of flavoring liquor[J].Liquor-Making Science &Technology,2016(12):74-76.
[11] 尹峤,刘波.酱香绵柔回甜调味酒的生产及应用[J].酿酒科技,2020(8):51-60.
JIN Q,LIU B.Production and application of Jiangxiang soft and sweet flavoring liquor[J].Liquor-Making Science & Technology,2020(8):51-60.
[12] 孙宝国,吴继红,黄明泉,等.白酒风味化学研究进展[J].中国食品学报,2015,9:1-8.
SUN B G,WU J H,HUANG M Q,et al.Recent advances of flavor chemistry in Chinese liquor spirits(Baijiu)[J].Journal of Chinese Institute of Food Science and Technology,2015,15(9):1-8.
[13] LIU H L,SUN B G.Effect of fermentation processing on the flavor of Baijiu[J].Journal of Agricultural and Food Chemistry,2018,66(22):5 425-5 432.
[14] JIA W,FAN Z B,DU A,et al.Recent advances in Baijiu analysis by chromatography based technology-a review[J].Food Chemistry,2020,324:126899.
[15] ZHANG R,WU Q,XU Y.Lichenysin,a cyclooctapeptide occurring in Chinese liquor Jiannanchun reduced the headspace concentration of phenolic off flavors via hydrogen-bond interactions[J].Journal of Agricultural and Food Chemietry,2014,62(33):8 302-8 307.
[16] ARONSON J,EBELER S.Effect of polyphone compounds on the headspace volatility of flavors[J].American Journal of Enology and Viticulture,2004,55:13-21.
[17] JUNG D M,DE R J,EBELER S.et al.Study of interactions between food phenolics and aromatic flavors using one-and two dimensional1H NMR spectroscopy[J].Journal of Agricultural and Food Chemistry,2000,48:407-412.
[18] GOUBET I,DAHOUT C,SEMON E.Competitive binding of aroma compounds by β-cyclodextrin[J].Journal of Agricultural and Food Chemistry,2001,49:5 916-5 922.
[19] 王荣钰, 赵金松,苏占元,等.酱香型白酒关键酱香风味物质研究现状[J].酿酒科技,2020(6):81-86.
WANG R Y,ZHAO J S,SU Z Y,et al.Research status of key flavoring compounds of Jiangxiang Baijiu[J].Liquor-Making Science &Technology,2020(6):81-86.
[20] 马宇. 基于风味组学策略研究酱香型白酒关键成分及其呈香呈味特性[D].贵阳:贵州大学,2019:56.
MA Y.Study on Maotai-flavor Baijiu based on the strategy of flavor omics key ingredients and their characteristics of aroma and taste[D].Guiyang:Guizhou University,2019:56.
[21] 念波, 焦文文,和明珠,等.花果香与陈香型普洱茶生化成分与香气物质的比较[J].现代食品科技,2020,36(2):241-248.
NIAN B,JIAO W W,HE M Z,et al.Determination and comparison of biochemical components and aroma substances in the Pu-erh teas with mellow flavor and floral-fruity aroma[J].Modern Food Science and Technology,2020,36(2):241-248.
[22] 赵腾飞. 基于感官导向的酱香型白酒后鼻嗅糊香和难挥发性苦味物质解析[D].无锡:江南大学,2019.
ZHAO T F.Sensory-guided analysis of retronasal burnt aroma and less-volatile bitter taste compounds in soy sauce aroma type Baijiu[D].Wuxi:Jiangnan University,2019.
