To provide a reference for quality classification, storage and blending of Fuhe-flavor Baijiu, headspace solid phase microextraction (HS-SPME) and GC-MS were used. The results showed that 42 esters, seven alcohols, five acids, two aldehydes, one furan, one sulfur compound and two alkanes were detected in special quality Baijiu (JF1); 33 esters, seven alcohols, four acids, two aldehydes and two furans were detected in fine quality Baijiu (JF2). Both JF1 and JF2 contained at least 18 substances with OAV≥1, which contributed to the aroma of Fuhe-flavor Baijiu. The sensory evaluation showed that JF1 and JF2were outstanding in the aspects of ester, burnt and cellar fragrance. Relative higher content of ethyl palmitate was the important characteristics distinguished Fuhe-flavor Baijiu from Baijiu with other flavors. Dimethyl trisulfide, furfural, 3-furfural, 3-furanmethanol, phenyl ethanol and other special flavor substances played an important role in the aroma characteristics of Fuhe-flavor Baijiu.
CHENG Wei
,
CHEN Xuefeng
,
CHEN Xingjie
,
LI Na
,
ZHOU Duan
,
YANG Jinyu
,
XUE Xijia
,
ZHANG Jie
. Analysis of flavor components in Jinzhongzi Fuhe-flavor Baijiu by HS-SPME-GC-MS combined with sensory evaluation[J]. Food and Fermentation Industries, 2022
, 48(3)
: 250
-256;265
.
DOI: 10.13995/j.cnki.11-1802/ts.028350
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