Food and Fermentation Industries >

2024 , Vol. 50 >Issue 19: 321 - 330

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037728

Analysis of flavor characteristics of fermented grains above and below the Huangshui line

  • MOU Yi ,
  • WEI Chunhui ,
  • ZENG Bo ,
  • HUANG Zhiguo ,
  • DENG Jie
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  • 1(Liquor Brewing Biotechnology and Application Key Laboratory of Sichuan Province,Sichuan University of Science & Engineering, Yibin 644000, China)
    2(Liquor Brewing Biotechnology and Intelligent Manufacturing Key Laboratory of China Light Industry, Yibin 644000, China)

Received date: 2023-10-23

  Revised date: 2023-11-13

  Online published: 2024-10-29

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Abstract

In order to investigate the differences of the flavor compounds of the two layers of fermented grains in Nongxiangxing Baijiu (NJ) above (FG-A) and below (FG-B) the Huangshui line.Thus, in a typical distillery plant, characterization of volatile compounds of FG-A and FG-B was evaluated.The flavor compounds in fermented grains were detected via head space solid-phase micro-extraction combined with gas chromatography of mass spectrometry, and the content variation of the main different flavor compounds in the two layers fermented grains was analyzed during the fermentation process.The results showed that 136 flavor compounds and 152 flavor compounds were detected in fermented grains and base wine, respectively.Significant differences were observed in quantity and content of flavor compounds between FG-A and FG-B during NJ fermentation process (P<0.05), and quantity and content of flavor compounds of base wine was significantly different in FG-A and FG-B (P<0.01).The orthogonal partial least squares-discrimination analysis was borrowed for finding different flavor compounds of fermented grains and base wines in FG-A and FG-B, and 18 discriminant markers of volatile compounds were found by the weight coefficient of variables (VIP>1) and relative percentage content above 1%.The n-propyl alcohol, Butanol, Hexanol, ethyl caproate, ethyl lactate, caproic acid, were discriminant markers of volatile compounds in fermented grains and raw wine, have significantly different (P<0.01), and found varied greatly the content of these discriminant markers in the late stages of fermentation.Thus, the present study highlighted differences of volatile compounds in the two layers of fermented grains in NJ fermentation, and provided data support for the formation mechanism of flavor substances and the regulation of fermentation mode of NJ.

Key words： Huangshui; hierarchy; fermented grains; Nongxiangxing Baijiu; flavor substance

Cite this article

MOU Yi , WEI Chunhui , ZENG Bo , HUANG Zhiguo , DENG Jie . Analysis of flavor characteristics of fermented grains above and below the Huangshui line[J]. Food and Fermentation Industries, 2024 , 50(19) : 321 -330 . DOI: 10.13995/j.cnki.11-1802/ts.037728

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