FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (6): 282-290.doi: 10.7506/spkx1002-6630-20191129-297

• Component Analysis • Previous Articles     Next Articles

Analysis of Sensory Characteristics and Flavor Components in Light-flavor Chinese Liquor (Baijiu) Made with Xiaoqu Starter by Modern and Traditional Technologies

SUN Xizhen, DU Jiawei, HUANG Pan, ZHANG Fan, LIU Yuancai   

  1. (1. Jing Brand Co. Ltd., Huangshi 435100, China; 2. Hubei Key Lab of Quality and Safety of Traditional Chinese Medicine & Health Food, Huangshi 435100, China)
  • Online:2021-03-25 Published:2021-03-29

Abstract: The flavor compounds and aroma profiles of light-flavor Baijius made with Xiaoqu starter by the modern and traditional technologies were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and sensory evaluation. A total of 116 compounds in the liquor made by the modern technology (JPXQL-M) and 121 compounds in that made by the traditional technology (JPXQL-T) were identified by comparison of their retention indices (RI) with those of reference standards. Among them, 49 odor-active compounds with flavor dilution (FD) factor ≥ 2 were further confirmed in the two liquors by aroma extract dilution analysis (AEDA). A total of 33 odor-active compounds in JPXQL-M and 34 odor-active compounds in JPXQL-T were identified according to odor activity value (OAV). According to the quantitative results, we performed aroma reconstruction experiments. Omission experiments was further performed, which revealed that the important odor-active compounds in JPXQL-M were ethyl octanoate, acetaldehyde, isoamyl acetate, 1,1-diethoxyethane, ethyl hexanoate, valeric acid, 1-octen-3-ol, ethyl acetate, isobutanol, ethyl isovalerate and that the important odor-active compounds in JPXQL-T were ethyl octoate, ethyl hexanoate, ethyl valerate, ethyl butyrate, acetaldehyde, isoamyl acetate, valeric acid, 1,1-diethoxyethane, isobutanol, ethyl acetate, n-propanol, and 1-octen-3-ol. The odor-active compounds in the liquors were basically similar. However, there was a marked difference in aroma intensity and OAV, and consequently in sensory evaluation and aroma characteristics.

Key words: light-flavor Xiaoqu liquor; aroma extract dilution analysis; odor activity value; sensory characteristics; odor-active compounds

CLC Number: