With the increasing market competition and industrial development needs, the distillation of Huangjiu into high spirits becomes a crucial approach for product diversification and new product development of Huangjiu.The study employed an industrial pot still to produce Huangjiu distillate, and the impact of heating power and discharge temperature on the flavor of Shaoxing Huangjiu distillate was examined, through quantitative descriptive analysis and GC-MS coupled with partial least squares discriminant analysis.Heating power significantly impacts the levels of 32 flavor components.At low power heating, the intensity of aromas reduces, especially for floral, fruity, and grassy flavors.Moreover, the levels of total esters and higher alcohols are significantly lower than other conditions.At medium heating power, the flavors of fruity, sweet, and grassy become robust, and the contents of ethyl acetate and isovaleraldehyde are higher.As the power increases, the wine releases more medicinal and smoky aromas, producing a slightly burnt and sweaty odor, and the levels of 4-ethylphenol, dimethyl disulfide, and hexanoic acid are further elevated.The discharge temperature significantly impacts the levels of 32 flavor components.At low discharge temperatures, the intensity of fruity, grassy, mushroom, and sweaty aromas significantly increases compared to other conditions, marking higher levels of ethyl lactate, isovaleraldehyde, 1-octen-3-ol, and hexanoic acid.The caramelized aroma is notable at medium discharge temperature, with high contents of 5-methylfurfural and hexanol.With increasing discharge temperatures, the content of 4-ethylphenol increases significantly, and the smoky aroma grows stronger.Furthermore, the wine yield rises with the increase of heating power and declines with the increase of discharge temperature.This study offers fundamental data and theoretical foundation for the accurate management of the distillation process of Huangjiu and the development of its products.
YANG Bin
,
ZHOU Zhilei
,
JI Zhongwei
,
ZHOU Jiandi
,
XU Yuezheng
,
MAO Jian
. Effects of heating power and discharge temperature on the flavor of Shaoxing Huangjiu Distillate[J]. Food and Fermentation Industries, 2024
, 50(19)
: 110
-116
.
DOI: 10.13995/j.cnki.11-1802/ts.037511
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