FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (20): 241-248.doi: 10.7506/spkx1002-6630-20180730-363

• Component Analysis • Previous Articles     Next Articles

MA Yu, HUANG Yongguang

MA Yu, HUANG Yongguang   

  1. (Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, College of Brewery and Food Engineering, Guizhou University, Guiyang 550025, China)
  • Online:2019-10-25 Published:2019-10-25

Abstract: In this paper, the volatile flavor components of base and finished Fen-Maotai-flavored liquors were studied. The main aroma compounds were analyzed by headspace solid phase microextraction (HS-SPME) or liquid-liquid microextraction (LLME) coupled to gas chromatography-mass spectrometry (GC-MS). The results showed that Fen-Maotai-flavored liquor contained abundant amounts of esters, imparting a floral and fruity aroma that was elegant and comfortable to the liquor. The liquor contained a very low amount of fusel oil, only 7.3% as compared to the total alcohols; the total acid content was moderate, which balanced the taste and enrich the aftertaste. The important flavor components identified included ethyl octanoate, ethyl 2-methylbutyrate, ethyl propionate, isoamyl acetate (3-methylbutyl acetate), dimethyl trisulfide, ethyl valerate, ethyl heptanoate, 2-methylbutanol, ethyl isovalerate (ethyl 3-methylbutanoate), 4-ethyl guaiacol, isovaleraldehyde (3-methylbutanal), ethyl hexanoate, ethyl butyrate, ethyl decanoate, ethyl phenylacetate, ethyl decanoate, ethyl laurate, and 2-phenylethyl acetate. The liquor integrated the essence of Fen and Maotai style, making it easier for consumers to accept.

Key words: Fen-Maotai-flavored liquor, flavor, aroma characteristics, gas chromatography-mass spectrometry, odor activity value

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