Effect of vegetable oil turbidity removal on aroma of low-alcohol liquor

Vegetable oil was used to remove turbidity and precipitate in low-alcohol liquor.The level and treatment time of vegetable oil to low-alcohol liquor were optimized.Effect of the vegetable oil treatments on physicochemical characteristics, composition of aromatic compounds and sensory quality of low-alcohol liquor were analyzed.Headspace solid-phase microextraction (HS-SPME) combined with gas chromatography mass spectrometry (GC/MS) was applied to analyze aromatic compounds.The results showed that the level of 10mL/L vegetable oil was more suitable for turbidity removal of low-alcohol liquor and the treatment time was 36h.After treated by vegetable oil, ethyl palmitate causing low-alcohol liquor turbidity was removed were removed 80.7%.The main aromatic compounds of ethyl hexantate, ethyl acetate, ethyl butyrate and ethyl lactate reduced 7.0%, 7.6%, 15.6%, 15.6% and 24.0%, respectively.The low-alcohol liquor treated by vegetable oil was clear, and the characteristic of the liquor remained unchanged.