Characterisation of volatile compounds in Maotai flavour liquor during fermentation and distillation

Abstract

Volatile constituents in raw liquor and zaopei during fermentation and distillation were investigated by gas chromatography. Zaopei (steamed grains mixed with Daqu [FG1], stacking fermented grains [FG2], anaerobic fermented grains [FG3] and steamed grains [FG4]) presented changes in physicochemical properties. In all, 72 volatile compounds were identified in zaopei and raw liquor with similarity across 12 zaopei preparations. Principal component analysis and partial least squares discriminant analysis differentiated FG3 from other samples based on content of aroma compounds. FG3 had the highest level of aroma compounds, which increased from the fourth to sixth batches, and was characterised by the presence of 1, 2-propanediol, acetic acid and linoleic acid, while the others were portrayed by phenylpropionate, ethyl laurate and 4-ethyl guaiacol. The volatile compounds of raw liquor were dominated by ethyl acetate and ethyl lactate. Correlation analysis illustrated a lack of correlation of volatile compound content between the raw liquors and the zaopei distillation variants.

Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu

“…Succinic acid, a main product of the TCA cycle, is known as the “wine skeleton” (Zhang et al, 2017 ) and, when combined with lactic acid, provides the unique sourness and umami taste to the final product. Additionally, lactic acid is the central precursor of ethyl lactate, which is the key flavoring component in liquor (Cai et al, 2019 ; Liu and Miao, 2020 ). Meanwhile, fumaric acid improves the stability and freshness of wine and decreases the level of SO 2 (Morata et al, 2018 ).…”

“…These fatty acids are involved in the composition of liquor flavor in liquor and are also associated with various health-related functions. For instance, linoleic acid and stearic acid, which are present in myrtle liqueur (Correddu et al, 2019 ), Maotai flavor liquor (Cai et al, 2019 ), and cacao liquor (Osakabe et al, 1998 ), have been reported to exhibit antitumor, antiobesity, antidiabetic, and anti-inflammatory properties (Jaudszus et al, 2016 ). Moreover, arachidic acid, a C20 saturated fatty acid, was implicated in the incidence of atherosclerosis and coronary heart disease (Rivellese et al, 2003 ).…”

Changes in volatile compounds of fermented minced pepper during natural and inoculated fermentation process based on headspace–gas chromatography–ion mobility spectrometry

“…The organic acids and alcohols could combine each other to form several esters, such as ethyl acetate . It was found that more ethyl acetate was produced during liquor fermentation, and became a key volatile compound of liquor during liquor brewing process (Cai et al, 2019). However, little research reported that ethyl acetate could increase to high level during vegetable fermentation.…”

Distribution and Quantification of 1,2-Propylene Glycol Enantiomers in Baijiu

“…1,2-PG has been applied as a potential signature c for authenticity verification in alcoholic beverages such as wine and be Understanding the natural enantiomeric composition of 1,2-PG is importa authenticity assessing in wine, so as in Baijiu. 1,2-PG was detected in raw liquor flavour Baijiu [29] as well as the mechanized brewing of strong-flavor Baijiu [3 The distribution and concentration of the two isomers of 1,2-PG in Baijiu ar Therefore, the aim of this work was to isolate and determine (S)-1,2-PG and (R SSB, STB, LTB and the corresponding vintages to explore whether the distrib content of the two isomers of 1,2-PG are correlated with the aroma type and ag…”

“…Understanding the natural enantiomeric composition of 1,2-PG is important for the authenticity assessing in wine, so as in Baijiu. 1,2-PG was detected in raw liquor of Maotai flavour Baijiu [ 29 ] as well as the mechanized brewing of strong-flavor Baijiu [ 30 ].…”