泸型酒中关键"窖香"风味物质确定及其馏出规律研究OA北大核心CSTPCD

This research delves into exploring the distillation behavior of crucial"Jiao-aroma"compounds in Luzhou-flavor Baijiu.To achieve this objective,the study selected three samples each from Baijiu with"no jiao-aroma"and"strong jiao-aroma"profiles,relying on sensory evaluation scores obtained during the brewing process.This study conducted a comprehensive qualitative and quantitative analy-sis of the flavor compounds in these two types of Baijiu.The analysis involved employing headspace solid-phase microextraction(HS-SPME)coupled with GC-MS,as well as direct injection combined with gas chromatography-flame ionization detection(GC-FID).The a-nalysis revealed that 48 compounds were exclusively identified in the strong"Jiao-aroma"Baijiu,while 29 compounds were absent in the"no jiao-aroma"Baijiu.Moreover,31 compounds exhibited significant differences in concentration between the two types.Principal compo-nent analysis(PCA)demonstrated clear distinctions in the flavor compounds of these Baijiu types.With a focus on variable importance in the projection(VIP)scores greater than one,44 distinct flavor compounds were identified.Through aroma recombination and omission ex-periments,this study conclusively confirmed the pivotal role of hexyl acetate,ethyl pentanoate,hexanoic acid,butanoic acid,isopentyl hexanoate,and hexyl hexanoate in influencing the coveted"Jiao-aroma".Further exploration,encompassing an analysis of 68 samples from various fermentation layers,showcased intriguing trends.Specifically,the concentrations of the four ester compounds decreased with increasing distillation time across various layers,while butanoic acid and hexanoic acid exhibited an opposite trend.The highest concentra-tions of these six key"Jiao-aroma"compounds were found in the lower fermentation layers.This study not only offers insights into custom-izing distillation processes but also presents avenues for the improvement of the overall quality of strong-aroma types of Baijiu.