Food and Fermentation Industries >

2024 , Vol. 50 >Issue 16: 202 - 210

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038148

Identification of key jiao-aroma compounds and their distillation characteristics in Luzhou-flavor Baijiu

  • LI Pei ,
  • NI Bin ,
  • GAO Hongxia ,
  • AO Zonghua ,
  • AO Ling ,
  • MAO Zhenyu ,
  • SONG Min ,
  • JIA Junjie ,
  • LI Shuai
Expand
  • 1(College of Bioengineering, Sichuan University of Science and Technology, Yibin 644000, China)
    2(Luzhou Laojiao Co.Ltd., Luzhou 646000, China)
    3(National Engineering Research Center of Solid-state Brewing, Luzhou 646000, China)

Received date: 2023-12-18

  Revised date: 2024-01-08

  Online published: 2024-09-19

Fold

Abstract

This research delves into exploring the distillation behavior of crucial “Jiao-aroma” compounds in Luzhou-flavor Baijiu.To achieve this objective, the study selected three samples each from Baijiu with “no jiao-aroma” and “strong jiao-aroma” profiles, relying on sensory evaluation scores obtained during the brewing process.This study conducted a comprehensive qualitative and quantitative analysis of the flavor compounds in these two types of Baijiu.The analysis involved employing headspace solid-phase microextraction (HS-SPME) coupled with GC-MS, as well as direct injection combined with gas chromatography-flame ionization detection (GC-FID).The analysis revealed that 48 compounds were exclusively identified in the strong “Jiao-aroma” Baijiu, while 29 compounds were absent in the “no jiao-aroma” Baijiu.Moreover, 31 compounds exhibited significant differences in concentration between the two types.Principal component analysis (PCA) demonstrated clear distinctions in the flavor compounds of these Baijiu types.With a focus on variable importance in the projection (VIP) scores greater than one, 44 distinct flavor compounds were identified.Through aroma recombination and omission experiments, this study conclusively confirmed the pivotal role of hexyl acetate, ethyl pentanoate, hexanoic acid, butanoic acid, isopentyl hexanoate, and hexyl hexanoate in influencing the coveted “Jiao-aroma”.Further exploration, encompassing an analysis of 68 samples from various fermentation layers, showcased intriguing trends.Specifically, the concentrations of the four ester compounds decreased with increasing distillation time across various layers, while butanoic acid and hexanoic acid exhibited an opposite trend.The highest concentrations of these six key “Jiao-aroma” compounds were found in the lower fermentation layers.This study not only offers insights into customizing distillation processes but also presents avenues for the improvement of the overall quality of strong-aroma types of Baijiu.

Key words： Luzhou-flavor Baijiu; jiao-aroma; gas chromatography-mass spectrometry; gas chromatography-flame ionization detector; headspace solid phase microextraction

Cite this article

LI Pei , NI Bin , GAO Hongxia , AO Zonghua , AO Ling , MAO Zhenyu , SONG Min , JIA Junjie , LI Shuai . Identification of key jiao-aroma compounds and their distillation characteristics in Luzhou-flavor Baijiu[J]. Food and Fermentation Industries, 2024 , 50(16) : 202 -210 . DOI: 10.13995/j.cnki.11-1802/ts.038148

References

[1] 余乾伟. 传统白酒酿造技术[M].北京:中国轻工业出版社, 2010.
YU Q W.Traditional Baijiu Brewing Techniques[M].Beijing:China Light Industry Press, 2010.
[2] 许德富, 苏利章, 张宿义, 等.GL窖香调味酒产业化的前景剖析[J].酿酒, 2010, 37(5):77-79.
XU D F, SU L Z, ZHANG S Y, et al.Prospective analysis of industrialization of GL cellar flavor blending liquor[J].Liquor Making, 2010, 37(5):77-79.
[3] 施珂, 孙啸涛, 沈才洪, 等.基于直接-气相色谱-嗅闻的整体感官评价模式分析泸香型白酒的关键香气成分[J].食品工业科技, 2020, 41(7):208-219.
SHI K, SUN X T, SHEN C H, et al.Study on the key aroma components of Luzhou-flavor Baijiu based on overall sensory evaluation model by direct-gas chromatography-olfaction[J].Science and Technology of Food Industry, 2020, 41(7):208-219.
[4] 徐勇, 蒲秀鑫, 郎召伟, 等.泸型酒蒸馏过程中基酒挥发性物质变化分析[J].中国酿造, 2019, 38(1):25-29.
XU Y, PU X X, LANG Z W, et al.Changes of volatile compounds of base liquor of Luzhou-flavor Baijiu during distillation[J].China Brewing, 2019, 38(1):25-29.
[5] 陈志宏, 张汆, 徐有山.白酒中风味物质分析研究进展[J].中国酿造, 2020, 39(6):13-16.
CHEN Z H, ZHANG C, XU Y S.Research progress on the flavor substances in Baijiu[J].China Brewing, 2020, 39(6):13-16.
[6] 张杰, 程伟, 潘天全, 等.浓香型白酒风味成分研究现状及展望[J].酿酒, 2019, 46(1):29-32.
ZHANG J, CHENG W, PAN T Q, et al.Research progress about flavor substances of strong flavour chinese spirits[J].Liquor Making, 2019, 46(1):29-32.
[7] 李俊刚, 郭文宇, 罗英, 等.利用GC-MS法对不同窖龄下浓香型白酒风味物质的研究[J].中国酿造, 2015, 34(9):141-144.
LI J G, GUO W Y, LUO Y, et al.Analysis of volatile compounds of Luzhou-flavor liquor from different pit ages by GC-MS[J].China Brewing, 2015, 34(9):141-144.
[8] ZHAO J S, ZHENG J, ZHOU R Q, et al.Microbial community structure of pit mud in a Chinese strong aromatic liquor fermentation pit[J].Journal of the Institute of Brewing, 2012, 118(4):356-360.
[9] FAN W L, QIAN M C.Characterization of arom compounds of Chinese“Wuliangye”and“Jiannanchun”liquors by aroma extract dilution analysis[J].Journal of Agricultural and Food Chemistry, 2006, 54(7):2695-2704.
[10] 张榆俊, 张宿义, 张楷正, 等.浓香型白酒发酵过程中黄水与酒醅的相关性[J].中国酿造, 2023, 42(5):35-40.
ZHANG Y J, ZHANG S Y, ZHANG K Z, et al.Correlation of the Huangshui and Jiupei of strong-flavor Baijiu[J].China Brewing, 2023, 42(5):35-40.
[11] XIAO Z B, YU D, NIU Y W, et al.Characterization of different aroma-types of chinese liquors based on their aroma profile by gas chromatography-mass spectrometry and sensory evaluation[J].Flavour and Fragrance Journal, 2016, 31(3):217-227.
[12] ZHAO D R, SHI D M, SUN J Y, et al.Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation[J].Food Research International, 2018, 105:616-627.
[13] DONG W, SHI K, LIU M, et al.Characterization of 3-methylindole as a source of a “mud”-like off-odor in strong-aroma types of base Baijiu[J].Journal of Agricultural and Food Chemistry,2018, 66(48):12765-12772.
[14] 刘博. 浓香型白酒中窖泥异味物质4-甲基苯酚的产生机制研究[D].无锡:江南大学, 2016.
LIU B.The origin study of off-odor compound p-cresol in Chinese strong aroma type liquor[D].Wuxi:Jiangnan University, 2016.
[15] 聂元皓. 影响浓香型白酒酿造过程中4-甲基苯酚及其前体物质产生的因素探究[D].无锡:江南大学, 2018.
NIE Y H.Study on the influencing factors of p-resol and its precursor in strong aroma type Chinese liquor[D].Wuxi:Jiangnan University, 2018.
[16] 倪兴婷, 孙细珍, 江莎, 等. 感官定量描述结合化学分析技术解析浓香型白酒窖泥臭味物质基础. 食品与发酵工业, 2024, 50(10):213-224.
NI X T, SUN X Z, JIANG S, et al. Sensory quantitative description combined with chemical analysis technology to analyze substance basis of pit mud odor of strong-aroma Baijiu. Food and Fermentation Industries, 2024, 50(10):213-224.
[17] 郑佳, 杨康卓, 张建敏, 等.浓香型白酒窖泥香气成分的空间分布规律[J].食品与发酵工业, 2020, 46(1):11-15.
ZHENG J, YANG K Z, ZHANG J M, et al.Spatial distribution of aroma compounds in pit mud of strong-flavor Baijiu[J].Food and Fermentation Industries, 2020, 46(1):11-15.
[18] 范文来, 徐岩.白酒窖泥挥发性成分研究[J].酿酒, 2010, 37(3):24-31.
FAN W L, XU Y.Volatile compounds of fermented-mud in Baijiu (Chinese liquor)[J].Liquor Making, 2010, 37(3):24-31.
[19] ZHANG Y Y, FRAATZ M A, HORLAMUS F, et al.Identification of potent odorants in a novel nonalcoholic beverage produced by fermentation of wort with shiitake (Lentinula edodes)[J].Journal of Agricultural and Food Chemistry, 2014, 62(18):4195-4203.
[20] 柴瑞雪, 安朝严, 刘涛, 等.基于SAFE-GC-O-MS的‘双红’干红葡萄酒关键香气物质分析[J].食品科学, 2022, 43(4):175-182.
CHAI R X, AN Z Y, LIU T, et al.Analysis of key aroma compounds in ‘Shuanghong’ wine by solvent assisted flavor evaporation combined with gas chromatography-olfactometry-mass spectrometry[J].Food Science, 2022, 43(4):175-182.
[21] 梁欢, 许长峰, 朱立宁, 等.浓香型白酒地域性及窖泥微生物研究进展[J].中国酿造, 2020, 39(11):5-8.
LIANG H, XU C F, ZHU L N, et al.Research progress on regional characteristics and pit mud microorganisms of strong-flavor Baijiu[J].China Brewing, 2020, 39(11):5-8.
[22] 张献敏. 杜康酒酿造过程中化学物质的变化及其规律[J].中国酿造, 2011,30(2):93-95.
ZHANG X M.Changes and rules of chemical composition in the fermented grains of Dukang spirits[J].China Brewing, 2011,30(2):93-95.
[23] 李学思, 李绍亮, 刘子红.浓香型白酒蒸馏过程不同馏分中风味物质的变化规律[J].酿酒科技, 2010(9):48-52.
LI X S, LI S L, LIU Z H.Change rules of flavoring compositions in different distillate during the distillation of Luzhou-flavor liquor[J].Liquor-Making Science & Technology, 2010(9):48-52.
[24] 施思, 王海英, 张文学, 等.浓香型白酒不同窖泥的微生物群落特征分析[J].酿酒科技, 2011(5):38-41.
SHI S, WANG H Y, ZHANG W X, et al.Analysis of microbial communities characteristics in different pit mud of Luzhou-flavor liquor[J].Liquor-Making Science & Technology, 2011(5):38-41.
[25] 郭双海. 黄水的化学组分、微生物组成及综合利用研究进展[J].中国酿造, 2023, 42(7):25-29.
GUO S H.Research progress on the chemical component, microbial composition and comprehensive utilization of Huangshui[J].China Brewing, 2023, 42(7):25-29.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.