Analysis on the difference of characteristic flavor and sensory characteristics of sauce-flavor rounds original liquor
Using the 1st to 7th rounds sauce-flavor (Jiangxiangxing) original liquor from a distillery in Guizhou province during 2021-2022 as research object, the volatile flavor substances of original liquor were detected by gas chromatography-quadrupole time-of-flight tandem mass spectrometry (GC/Q-TOF MS)....
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| Format: | Article |
| Language: | English |
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Editorial Department of China Brewing
2025-01-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-1-92.pdf |
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| Summary: | Using the 1st to 7th rounds sauce-flavor (Jiangxiangxing) original liquor from a distillery in Guizhou province during 2021-2022 as research object, the volatile flavor substances of original liquor were detected by gas chromatography-quadrupole time-of-flight tandem mass spectrometry (GC/Q-TOF MS). The clustering of original liquor in each round and the key differential flavor substances were analyzed by partial least square discriminant analysis (PLS-DA) and principal component analysis (PCA), and sensory evaluation of original liquor was carried out by sensory description analysis. The results showed that a total of 66 volatile flavor substances from the original liquors of the 1st to the 7th rounds. The original liquors of the 1st to the 7th rounds could be effectively distinguished by PLS-DA and PCA, among which liquors of the 1st and 2nd rounds, liquors of the 3rd and 5th rounds, and liquors of the 6th and 7th rounds were grouped into one class, respectively, and the 4th rounds liquor were grouped into one class alone.A total of 24, 26, 26, 21, 23, 22 and 23 kinds of key aroma compounds were selected from the 1st to the 7th rounds original liquor by odor activity value (OAV) (OAV≥1), and a total of 20 key differential aroma compounds were screened based on variable important in projection (VIP) value (VIP>1). The grain aroma of the original liquor in the 1st and 2nd rounds was obvious, while the original liquor in the 3rd, 4th and 5th rounds had richer floral and mellow aromas, and burnt aroma in the 6th and 7th rounds of original liquor was more prominent. |
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| ISSN: | 0254-5071 |