Abstract:

The dynamic change of the aromatic components in the solid phase fermented grains during different fermentation stage of Fen liquor was studied by using GC and GC-MS, and the relationship among alcohols, aldehydes, acids and esters was investigated. The results show that: (1) The contents of major aroma components in fermented grains displayed an upward trend in the fermentation process, which grew rapidly in the earlier fermentation stage but became slow in the middle-later period. However, the absolute contents and relative ratios of some aroma components in fermented grains are different from those in the final liquor product. (2) The fermentation time of Fen liquor in summer need not to be prolonged, and it is supposed to be better if being properly shortened. (3) The key to improve the quality of liquor production is to increase ethyl acetate while decrease ethyl lactate, to clarify the liquor distillation mechanism and to improve the distillation conditions.

Key words: Fen-flavor liquor, fermented grains, aroma components, gas chromatography-mass spectrometry(GCMS), dynamic change