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Volatile Flavor Substances in Maotai-flavor Liquor and Their Formation Mechanisms

CHEN Ping1，LIAN Bin2,*，YIN Zuo-ying3，DING Yuan-huai4   

  1. 1. Key Laboratory of Karst Environment and Geohazard Prevention, Ministry of Education, Guizhou University, Guiyang 550003,
    China；2. Jiangsu Engineering and Technology Research Center for Microbiology, College of Life Science, Nanjing Normal University,
    Nanjing 210046, China；3. State Key Laboratory of Environmental Geochemistry, Institute of Geochemistry,
    Chinese Academy of Sciences, Guiyang 550002, China；4. Diaoyutai Guobin Wine Industry Co. Ltd., Renhuai 564501, China
  • Online:2013-08-15 Published:2013-09-03
  • Contact: LIAN Bin

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Abstract:

Maotai-flavor liquor refers to the liquor which possesses a typical Maotai flavor, and is generally preferred
by people because of the strong flavor and the elegant taste. There are divergent views about the nature and source of
flavor substances in Maotai-flavor liquor, and no consistent conclusion about them at present. This paper discusses several
hypotheses of the flavor composition of Maotai liquor and analyzes the factors related to the formation of Maotai-flavor
substances from three aspects: geographical condition, microbial fermentation and Maillard reaction, which will provide new
ideas and references to further study Maotai-flavor liquors.

Key words: Maotai-flavor liquor, flavor substance, analysis, mechanism, microorganism, environment, Maillard reaction

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