Analysis of burnt substances in strong-flavor base Baijiu

Abstract

Abstract: In order to investigate the representative substances of pasty flavor in strong-flavor Baijiu,Headspace solid-phase microextraction(HS-SPME)-gas chromatography-mass spectrometry(GC-MS) technology was used to analyze the flavor components of normal strong-flavored liquor and pasty liquor.The results of the HS-SPME-GC-MS experiment showed that 137 flavor substances were detected in the two types of strong-flavor Baijiu workers,of which 20 differentiated substances could be used to differentiate the two samples of wine.Clustered heat map analysis showed that nine flavor substances,2,4-di-tert-butylphenol,ethyl laurate,butyl caproate,hexyl caproate,heptyl heptanoate,pentyl caproate,hexyl caproate,caproic acid,and caprylic acid,were more prominent in the burnt base wine. Sensory reorganization,omission,and addition experiments show that the characterization of burnt taste in strong-flavored white wines is not caused by a single compound,but rather by the interaction of multiple compounds.For the first time,2,4 di-tert-butylphenol and esters were found to be importantly linked to the characterization of burnt flavors in strong-flavored base wines.

Key words: Strong-flavor Baijiu, Burnt, GC-MS, 2,4-Di-tert-butylphenol, Omission analysis

CLC Number:

TS262.3

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Analysis of burnt substances in strong-flavor base Baijiu

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