Food and Fermentation Industries >

2025 , Vol. 51 >Issue 9: 327 - 335

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041683

Effects of different storage temperatures on taste qualities and volatile components of light-flavor Baijiu

  • ZENG Shuoyao ,
  • ZHANG Yingyu ,
  • ZHEN Nuo ,
  • JIA Ning ,
  • QI Xiangwei ,
  • MENG Zhen ,
  • GUO Xinguang
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  • 1(China National Research Institute of Food and Fermentation Industries Co.Ltd., Beijing 100015, China)
    2(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
    3(College of Enology, Northwest A&F University, Yangling 712100, China)

Received date: 2024-11-25

  Revised date: 2025-01-13

  Online published: 2025-05-28

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Abstract

To elucidate the effects of temperature on the taste and aroma of light-flavor Baijiu, electronic tongue, headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and gas chromatography with hydrogen flame ionization detection (GC-FID) techniques were applied.The results showed the light-flavor Baijiu could maintain relatively stable taste qualities during 49 d at 25 ℃ and 35 ℃.Compared to 25 ℃, the samples stored at 35 ℃ had a slightly higher saltiness, a slightly lower umami and fresh aftertaste, and an extremely low bitterness and astringency.The taste of the samples stored at 50 ℃ for 7-21 d was similar to that at 35 ℃ for 7-49 d, and the taste at 50 ℃ for 28-49 d was similar to that at 25 ℃ for 7-49 d.Eight key aroma compounds were screened by multivariate statistical analysis with odor activity value.The clustering results indicated that the light-flavor Baijiu was able to maintain a relatively stable flavor profile in the late stage of 25 ℃ and within 49 d at 35 ℃.The excessively high temperature could cause huge changes in the aroma stability of light-flavor Baijiu.From the correlation analysis, it was hypothesized that there were aldehydes and phenols similar to each other and opposite to alcohols and esters in terms of their effect on taste, which deserved further investigation.Based on the results, the long-term stability study of the sensory reference material of Baijiu could be carried out in the middle and high-temperature range of room 25-35 ℃, and 35-50 ℃ could be used as the accelerated temperature conditions.This study provides data support for the parameter setting and auxiliary indicators screening in the stability study and provides ideas for the accelerated stability experiments of sensory reference material of Baijiu.

Key words： reference material; temperature; stability; taste quality; volatile compounds

Cite this article

ZENG Shuoyao , ZHANG Yingyu , ZHEN Nuo , JIA Ning , QI Xiangwei , MENG Zhen , GUO Xinguang . Effects of different storage temperatures on taste qualities and volatile components of light-flavor Baijiu[J]. Food and Fermentation Industries, 2025 , 51(9) : 327 -335 . DOI: 10.13995/j.cnki.11-1802/ts.041683

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