FOOD SCIENCE ›› 2021, Vol. 42 ›› Issue (16): 133-137.doi: 10.7506/spkx1002-6630-20200311-181

• Component Analysis • Previous Articles     Next Articles

Difference in the Composition of Baijiu Made from Single and Multiple Grains during Fermentation

YAN Han, FAN Wenlai, XU Yan   

  1. (Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
  • Published:2021-08-27

Abstract: In order to explore the difference in the composition of multiple-flavor Chinese liquors produced from sorghum alone and in combination with rice, wheat, glutinous rice and corn, the volatile components in fermented grains were quantified by head space-solid phase microextraction (HS-SPME) or liquid-liquid microextraction (LLME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that 86 volatile compounds were detected in both fermented grains. The single fermented grain produced higher amounts of phenols and acids. The mixed fermented grain produced higher amounts of alcohols and nitrogen-contain compounds. By comparing the key differential compounds between both fermented grains, the single fermented grain produced higher levels of phenylacetaldehyde, and the multiple fermented grain produced higher levels of hexyl acetate, ethyl myristate, benzenemethanol, 6-methyl-2-ethylpyrazine and 2,3,5-trimethylpyrazine. The total concentration of pyrazines in the mixed fermented grain was significantly higher than that in the single fermented grain (P < 0.05). This could be a typical feature of the multiple fermented grain.

Key words: single-grain brewing; multiple-grain brewing; fermented grains; volatile compounds; pyrazines

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