Three commercial Hongqu (L, G, J) were selected for the fermentation of Baijiu.The volatile flavor components of Baijiu were analyzed by GC-MS.To thoroughly investigate the effects of different kinds of Hongqu and different Hongqu content additions on the volatile flavor components of brewed liquor, 47 volatile flavor components in the wine were qualitatively quantified, and multivariable statistical analysis was applied to compare the differences in volatile flavor components among the samples.Results showed that the addition of Hongqu L, as well as the high content of Hongqu J, had a significant effect on the reduction of the total higher alcohol content in the wine samples (25.9%-29.5%), mainly on the reduction of isobutyl alcohol and isoamyl alcohol, and the addition of Hongqu L, J, and G had a significant effect on the reduction of the content of ethyl lactate (68.5%-244.4%), ethyl acetate (24.85%-50.89%), and ethyl hexanoate (23.35%-145.17%) contents were enhanced significantly.The different kinds of Hongqu, different additive amounts, and the generation of senior alcohols and esters had a certain regulatory effect, and the volatile flavor components of the brewed Baijiu had significant differences.The difference was mainly reflected in the reduction of the type of esters and higher alcohol content.These factors had a contributing role in the improvement of the quality of the Baijiu.
QIN Fengyang
,
LI Mao
,
ZHANG Weijian
,
ZHAO Jiawei
,
YAN Junling
,
ZHAO Dong
,
ZHENG Jia
. Metabolic differences of volatile flavor compounds in Baijiu fermented with different Hongqu[J]. Food and Fermentation Industries, 2024
, 50(20)
: 252
-258
.
DOI: 10.13995/j.cnki.11-1802/ts.037844
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