Food and Fermentation Industries >

2025 , Vol. 51 >Issue 11: 351 - 357

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.040002

Analysis of flavor substances in head of Luzhou flavor Baijiu and influence of re-distillation technology on head quality

  • DONG Yun ,
  • TANG Liang ,
  • GUO Taohong ,
  • ZHANG Juan ,
  • JIA Xiaolong ,
  • BAI Yu ,
  • HUANG Xiaodong ,
  • ZHANG Zhiliang
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  • (Jinhui Liquor Co. Ltd. , Longnan 742500, China)

Received date: 2024-05-25

  Revised date: 2024-07-05

  Online published: 2025-06-19

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Abstract

The physicochemical indexes and volatile components of Luzhou flavor Baijiu head aged 50, 30, 10, and 7 years were analyzed based on gas chromatography-ion mobility spectrometry (GC-IMS).The physical and chemical analysis results showed that the higher the cellar age, the higher the total acid and ester content of the Luzhou flavor Baijiu head.The GC-IMS analysis results showed that 52 volatile components were identified in 4 Luzhou flavor Baijiu heads with different cellar ages, including 24 esters, 9 alcohols, 9 aldehydes, 5 ketones, 2 furans, 1 acid, 1 sulfide, and 1 aromatic hydrocarbon, of which esters and alcohols were the main contribution components to the liquor body.After partial least squares discrimination analysis, 12 key differential compounds except ethanol were identified to distinguish Luzhou flavour Baijiu head samples of different cellar ages.The head of Luzhou flavor Baijiu was reboiled by seven-tower tower distillation equipment.When the optimal removal amount of distillate was 2 L (the total amount of head entering the tower was 15 L), the head quality of Luzhou flavor Baijiu could be significantly improved, the use standard of Luzhou flavor base liquor could be reached, and the utilization rate of the head could be increased.

Key words： Luzhou flavor Baijiu; different aged wine heads; gas chromatography-ion mobility spectrometry(GC-IMS); volatile flavor compounds; re-distillation of liquor head

Cite this article

DONG Yun , TANG Liang , GUO Taohong , ZHANG Juan , JIA Xiaolong , BAI Yu , HUANG Xiaodong , ZHANG Zhiliang . Analysis of flavor substances in head of Luzhou flavor Baijiu and influence of re-distillation technology on head quality[J]. Food and Fermentation Industries, 2025 , 51(11) : 351 -357 . DOI: 10.13995/j.cnki.11-1802/ts.040002

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