Variation of Flavor Components in Zaopei of Luzhou-flavor Liquor during Fermentation

Abstract

Abstract: The process components of Luzhou-flavor liquor fermentation were assayed by GC and HPLC, and the relationship among acids, aldehydes, alcohols and esters in Zaopei was analysed. The results showed that the trends of acetic acid, butyric acid, capronic acid and lactic acid are respectively similar to their ethyl esters formation, while the proportions and the variation trends of flavor components in Zaopei are different to those in liquor. The key to improve the quality of liquor production is how to increase capronic acid and decrease lactic acid at the same time.

Key words: Luzhou-flavor liquor, Zaopei(unflltered liquor with distillers grains), flavor components, gas chromatogram, HPLC, dynamic analyses

SHU Dai-Lan, ZHANG Li-Ying, ZHANG Wen-Xue, YUE Yuan-Yuan, LIU Kai, MU Tian-Jian-Ci. Variation of Flavor Components in Zaopei of Luzhou-flavor Liquor during Fermentation[J]. FOOD SCIENCE, 2007, 28(6): 89-92.

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Variation of Flavor Components in Zaopei of Luzhou-flavor Liquor during Fermentation

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