Food and Fermentation Industries >

2023 , Vol. 49 >Issue 17: 94 - 101

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034384

Analysis of the changes of important aroma compounds in light-flavor Baijiu during pithos storage

  • CHEN Yanhe ,
  • SUN Xizhen ,
  • XIONG Yaqing ,
  • LIU Jiahuan ,
  • XIE Qianqian
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  • 1(Jing Brand Co.Ltd., Huangshi 435100, China)
    2(Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, Huangshi 435100, China)

Received date: 2022-11-21

  Revised date: 2022-12-28

  Online published: 2023-09-27

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Abstract

In this experiment, liquid-liquid microextraction and headspace-solid-phase microextraction combined with GC-MS were used to study the changes of the important aroma compounds of light-flavor Baijiu during storage in clay jars. And the changes of critical aroma compounds in light-flavor Baijiu were analyzed by the principal component analysis based on quantitative data combined with sensory evaluation and physicochemical indexes. The results showed that with the extension of aging time, the content of organic acids increased with the esters mostly decreased, the aldehydes, ketones, and phenols had obvious changes, as the alcohols did not change significantly. After 5 years of aging, the light-flavor Baijiu presented a more pleasant flavor, and the critical aroma compounds basically tended to stabilize. This study clarified the effect of pithos storage on the aging process of light-flavor Baijiu, which has some guiding implications for the aging techniques and product development of light-flavor Baijiu.

Key words： light-flavor Baijiu; sensory characteristics; aroma compounds; change pattern; clayjars aging process

Cite this article

CHEN Yanhe , SUN Xizhen , XIONG Yaqing , LIU Jiahuan , XIE Qianqian . Analysis of the changes of important aroma compounds in light-flavor Baijiu during pithos storage[J]. Food and Fermentation Industries, 2023 , 49(17) : 94 -101 . DOI: 10.13995/j.cnki.11-1802/ts.034384

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