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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-01-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-99.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849765964231475200 |
|---|---|
| author | ZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao |
| author_facet | ZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao |
| author_sort | ZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao |
| collection | DOAJ |
| description | 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). |
| format | Article |
| id | doaj-art-947af68551bf459b839ff673e3bbff7e |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2024-01-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-947af68551bf459b839ff673e3bbff7e2025-08-20T03:04:43ZengEditorial Department of China BrewingZhongguo niangzao0254-50712024-01-014319910510.11882/j.issn.0254-5071.2024.01.015Effect of rice with different amylose content on flavor substances of light-flavor BaijiuZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao0College of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, ChinaIn 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).https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-99.pdflight-flavor baijiu|rice|amylose|sensory quality|flavor substances |
| spellingShingle | ZHANG Guohao, REN Fei, CHEN Hong, YANG Guoxing, SUN Liqiong, YANG Guotao, WANG Xuechun, HU Yungao Effect of rice with different amylose content on flavor substances of light-flavor Baijiu Zhongguo niangzao light-flavor baijiu|rice|amylose|sensory quality|flavor substances |
| title | Effect of rice with different amylose content on flavor substances of light-flavor Baijiu |
| title_full | Effect of rice with different amylose content on flavor substances of light-flavor Baijiu |
| title_fullStr | Effect of rice with different amylose content on flavor substances of light-flavor Baijiu |
| title_full_unstemmed | Effect of rice with different amylose content on flavor substances of light-flavor Baijiu |
| title_short | Effect of rice with different amylose content on flavor substances of light-flavor Baijiu |
| title_sort | effect of rice with different amylose content on flavor substances of light flavor baijiu |
| topic | light-flavor baijiu|rice|amylose|sensory quality|flavor substances |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-1-99.pdf |
| work_keys_str_mv | AT zhangguohaorenfeichenhongyangguoxingsunliqiongyangguotaowangxuechunhuyungao effectofricewithdifferentamylosecontentonflavorsubstancesoflightflavorbaijiu |