Food and Fermentation Industries >

2022 , Vol. 48 >Issue 5: 240 - 246

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027617

Time and spatial distribution difference of flavor compounds during the fermentation of fermented grains of Luzhou-flavor Baijiu

  • WEI Chunhui ,
  • ZHENG Ziqiang ,
  • LI Hao ,
  • REN Zhiqiang ,
  • HUANG Zhiguo ,
  • DENG Jie ,
  • DONG Ling
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  • 1(Sichuan University of Science & Engineering,Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Yibin 644000,China)
    2(Sichuan Shuijingfang Co.Ltd.,Chengdu 610036,China)
    3(Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry,Yibin 644000,China)
    4(Sanmenxia Polytechnic,Sanmenxia 472000,China)

Online published: 2022-04-06

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Abstract

The article analyzed the spatial distribution differences of the main flavor compounds in fermented grains of Luzhou-flavor Baijiu by GC-MS, and studied the changes of important flavor compounds and their precursors in fermented grains during fermentation. The results showed that there were 38 kinds of flavor compounds with high relative content in different layers of fermented grains, including 18 esters, 10 alcohols, eight acids, 4-methylguaiacol and 4-ethylguaiacol. In different layers of fermented grains, there were only 18 kinds of flavor compounds on the upper layer. But the ratio of acid and ester was more coordinated, and the ratio of ethyl butyrate and ethyl hexanoate was 0.07, which could highlight the liquor style of Luzhou-flavor Baijiu. There were 34 kinds of flavor compounds in the middle layer, and the contents of alcohols, acids and esters were 354.70, 1 444.75 and 1 529.45 mg/L respectively, which were higher than those in the upper and lower layers. The content of hexanoate and ethyl hexanoate in the bottom fermented grains were the highest, reaching 220.25 and 441.86 mg/L respectively, which is beneficial to the synthesis of the main flavor compounds of Luzhou-flavor Baijiu. The contents of four esters and four acids in different layers of fermented grains increase slowly at first (0-15 d), and then increase rapidly to a stable trend. The contents of four esters and four acids in the middle and lower layers changed more significant than those in the upper layer.

Key words： Luzhou-flavor Baijiu; fermented grains; different layers; GC-MS; flavor compounds

Cite this article

WEI Chunhui , ZHENG Ziqiang , LI Hao , REN Zhiqiang , HUANG Zhiguo , DENG Jie , DONG Ling . Time and spatial distribution difference of flavor compounds during the fermentation of fermented grains of Luzhou-flavor Baijiu[J]. Food and Fermentation Industries, 2022 , 48(5) : 240 -246 . DOI: 10.13995/j.cnki.11-1802/ts.027617

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