Food and Fermentation Industries >

2024 , Vol. 50 >Issue 20: 326 - 334

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037877

Analysis of characteristic flavor compounds of Zang-flavor series Baijiu

  • ZHOU Hailong ,
  • JIA Zhilong ,
  • QIAO Haijun ,
  • ZHANG Weibing ,
  • WEN Delin ,
  • JIA Lirong
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  • 1(College of Science, Gansu Agricultural University, Lanzhou 730070, China)
    2(College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China)
    3(Gansu Tianzhu Zangjiu Wine Co.Ltd., Wuwei 733200, China)

Received date: 2023-11-06

  Revised date: 2024-01-05

  Online published: 2024-11-01

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Abstract

Zang-flavor Baijiu is a kind of liquor with “Fen and Luzhou” flavor characteristics, which is made from highland barley, inherits the traditional brewing technology of Zang-style Mingxi Baijiu, and uses Zangqu for fermentation.To clarify the aroma components and sensory characteristics of Zang-flavor Baijiu, the volatile compounds in four kinds of Zang-flavor Baijiu (Jixiang, Jiabin, Zangsheng and Liangyuang) were analyzed by sensory quantitative description analysis and headspace solid-phase microextraction/liquid-liquid extraction combined with gas chromatography-mass spectrometry.The characteristic volatile compounds were filtered out by odor activity value analysis.The correlation between sensory characteristics and characteristic flavor compounds was further revealed by partial least squares and correlation analysis.Results showed that the characteristics of Fen-flavor in the four types of Zang-flavor Baijiu were gradually weakened, while the characteristics of Luzhou-flavor were gradually enhanced.A total of 58 aroma compounds were identified in all samples, of which esters and acids were rich in species and relatively high in content.There were 28 characteristic compounds with aroma contribution to Zang-flavor Baijiu, among which ethyl hexanoate and ethyl octanoate had the largest contribution.There was a positive correlation between hexanal and herbaceous incense.Ethyl caproate, ethyl butyrate, ethyl decanoate, ethyl octanoate, hexanoic acid, and ethyl linoleic acid ester had good correlation with cellar aroma, fruit aroma, grain aroma, flower aroma, acid aroma, and empty-cup aroma respectively.This study revealed the flavor structure characteristics of Zang-flavor Baijiu and provided references for quality evaluation and quality improvement for Zang-flavor Baijiu.

Key words： Zang-flavor Baijiu; characteristic aroma compounds; sensory quantitative description analysis; odor activity value; partial least squares analysis

Cite this article

ZHOU Hailong , JIA Zhilong , QIAO Haijun , ZHANG Weibing , WEN Delin , JIA Lirong . Analysis of characteristic flavor compounds of Zang-flavor series Baijiu[J]. Food and Fermentation Industries, 2024 , 50(20) : 326 -334 . DOI: 10.13995/j.cnki.11-1802/ts.037877

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