Optimization of Brewing Technology of <i>Hovenia acerba</i>-Sorghum Co-fermented Distilled Liquor and Its Characteristic Flavor Substances and Antioxidant Activity <i>in Vitro</i>

ZHAO Minhui; YI Yuan; ZHANG Qiang; CHEN Jing; ZUO Yong

doi:10.13386/j.issn1002-0306.2022030118

Volume 44 Issue 1

Dec. 2022

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Science and Technology of Food Industry > 2023 > 44(1): 224-232. > DOI: 10.13386/j.issn1002-0306.2022030118

ZHAO Minhui, YI Yuan, ZHANG Qiang, et al. Optimization of Brewing Technology of Hovenia acerba-Sorghum Co-fermented Distilled Liquor and Its Characteristic Flavor Substances and Antioxidant Activity in Vitro[J]. Science and Technology of Food Industry, 2023, 44(1): 224−232. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022030118.

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Optimization of Brewing Technology of Hovenia acerba-Sorghum Co-fermented Distilled Liquor and Its Characteristic Flavor Substances and Antioxidant Activity in Vitro

ZHAO Minhui^1,,
YI Yuan¹,
ZHANG Qiang¹,
CHEN Jing²,
ZUO Yong^{1, 3, ,}

1.
School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644000, China
2.
Solid-state Fermentation Resource Utilization Key Laboratory of Sichuan Province, Yibin 644000, China
3.
College of Life Science, Sichuan Normal University, Chengdu 610000, China

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Received Date: March 09, 2022
Available Online: November 05, 2022

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Abstract

Abstract

A new type of distilled liquor was brewed using Hovenia acerba and sorghum as raw materials, medium-temperature Daqu as starter. Fermentation parameters were optimized by single factors experiment and orthogonal test. The flavor components were detected and analyzed by headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and odor activity threshold (OAV). And the antioxidant capacity in vitro was evaluated. The results showed that the optimal preparation conditions were determined as follows: Addition of Hovenia acerba was 20% and Daqu was 15%, and fermentation time was 35 d. Under the optimized conditions, the sensory score of 93.91, the product yield of 40.21%. A total of 48 flavor substances were identified in the liquor prepared under the optimized conditions, of which 20 were OAV>1. Ethyl butyrate, ethyl octanate, ethyl hexanoate ethyl and guaiacol were considered as the characteristic flavor substances of the Hovenia acerba-sorghum co-fermented distilled liquor. Compared with pure sorghum distilled liquor, phenylethanol, 2,3-butanadiol, 9-ethyl decanolate, 10-bromodecanoic acid ethyl ester and other volatile components were special in the Hovenia acerba-sorghum co-fermented distilled liquor. In addition, the total phenol content, DPPH and ABTS free radical scavenging ability, and total reducing power of the Hovenia acerba-sorghum co-fermented distilled liquor were higher than the pure sorghum distilled liquor. This study provides a scientific reference for the industrial production of liquor and a new idea for the development of new health distilled spirits.
- Hovenia acerba,
- distilled liquor,
- flavor,
- process optimization,
- antioxidant activity

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References (34)

References

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