Analysis Flavor Substance Characteristics of Different Processes of Jiangxiangxing Baijiu

XU Zhongping; GUO Hongli; ZHANG Jiaojiao; XIAN Tingting; SHEN Shiming; LI Jin; SUN Zhiwei; LIU Haipo; ZHANG Cuiying; HAN Xinglin

doi:10.13386/j.issn1002-0306.2024020095

Volume 46 Issue 5

Feb. 2025

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Science and Technology of Food Industry > 2025 > 46(5): 209-217. > DOI: 10.13386/j.issn1002-0306.2024020095

XU Zhongping, GUO Hongli, ZHANG Jiaojiao, et al. Analysis Flavor Substance Characteristics of Different Processes of Jiangxiangxing Baijiu[J]. Science and Technology of Food Industry, 2025, 46(5): 209−217. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024020095.

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Analysis Flavor Substance Characteristics of Different Processes of Jiangxiangxing Baijiu

XU Zhongping^{1, 2, 3,},
GUO Hongli⁴,
ZHANG Jiaojiao^{2, 3},
XIAN Tingting⁴,
SHEN Shiming¹,
LI Jin⁴,
SUN Zhiwei^{2, 3},
LIU Haipo⁵,
ZHANG Cuiying¹,
HAN Xinglin^{2, 3, ,}

1.
Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education, College of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China
2.
China National Research Institute of Food and Fermentation Industries Co., Ltd., Beijing 100015, China
3.
International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China
4.
Guizhou Ethnic Liquor Industry (Group) Co., Ltd, Renhuai 564500, China
5.
China Alcoholic Drinks Association, Beijing 100831, China

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Received Date: February 19, 2024
Available Online: January 01, 2025

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Abstract

Abstract

In order to investigate the characteristics and differences of flavor substances in Jiangxiangxing Baijiu with different processes (Kunsha, Suisha, Fansha and Chuansha), the contents of total acid, total ester, skeleton flavor substance and odor activity value (OAV) and principal component analysis (PCA) were analyzed. The results showed that the average content of total acid and total ester in Kunsha compared to other process was the highest with significant differences. Meanwhile, the analysis of flavor substances revealed that the flavor substances contents of acids, esters and alcohols in Kunsha were higher than those in the other three groups, and the total content of aldehydes in Fansha was higher than that in Kunsha. In addition, through the PCA of flavor substance content, it was found that different process Jiangxiangxing Baijiu could be distinguished, among which Kunsha had the best clustering effect. The flavor substances that contributed most to it were phenylethyl acetate, ethyl caproate, caproic acid, ethyl palmitate, 2,3-butanediol (meso) and benzaldehyde. OAV demonstrated that ethyl valerate, ethyl caproate, acetaldehyde, acetal and isovalerate contributed significantly to the aroma of Jiangxiangxing Baijiu, and the number of flavor substances with aroma contribution in Kunsha was higher than that in other processes.
- Jiangxiangxing Baijiu,
- different processes,
- flavor substances,
- principal component analysis,
- odor activity value

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References (33)

References

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