Effect of rice with different amylose content on flavor substances of light-flavor Baijiu
In order to explore the effect of rice with different amylose content on flavor substances of light-flavor (Qingxiangxing) Baijiu produced with rice and sorghum, the sensory evaluation of light-flavor Baijiu brewed by rice with different amylose content was carried out. The flavor substances were de...
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| Main Author: | |
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-01-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-99.pdf |
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| Summary: | In order to explore the effect of rice with different amylose content on flavor substances of light-flavor (Qingxiangxing) Baijiu produced with rice and sorghum, the sensory evaluation of light-flavor Baijiu brewed by rice with different amylose content was carried out. The flavor substances were detected by liquid-liquid extraction-gas chromatography-mass spectrometry (LLE-GC-MS), the Pearson correlation analysis was carried out on volatile flavor substances and sensory quality of Baijiu. The results showed that a total of 81 volatile flavor compounds were detected in the 5 Baijiu samples, including 38 esters, 13 alcohols, 8 acids, 2 phenols, 7 aldehydes and ketones, 6 alkanes, 2 aromatic hydrocarbons, 2 furans, 2 sulfides, and 1 other types. The light-flavor Baijiu brewed with high amylose content rice and sorghum increased the relative content of esters (60.52%), and the fusel oil reduction ratio (50.01%) was higher than low and medium-high amylose content rice. Pearson correlation analysis showed that the aroma categories of Baijiu were significantly positively correlated with ethyl caproate, ethyl caproate and ethyl lactate (P<0.01), and the aroma, taste characteristics were significantly positively correlated with ethyl acetate and ethyl caproate (P<0.01). |
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| ISSN: | 0254-5071 |