| Title: | Changes in Volatile Compounds of Chinese Luzhou-Flavor Liquor during the Fermentation and Distillation Process |
| Author(s): | Ding X; Wu C; Huang J; Zhou R; |
| Address: | "College of Light Industry, Textile & Food Engineering, Sichuan Univ, Chengdu, P.O. Box 610065, China. Key Laboratory of Leather Chemistry and Engineering, Ministry of Education, Sichuan Univ, Chengdu, P.O. Box 610065, China. Natl. Engineering Research Center of Solid-State Manufacturing, Luzhou, P.O. Box 646000, China" |
| ISSN/ISBN: | 1750-3841 (Electronic) 0022-1147 (Linking) |
| Abstract: | "The aim of this study was to investigate the dynamic of volatile compounds in the Zaopei during the fermentation and distillation process by headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Physicochemical properties analysis of Zaopei (fermented grains [FG], fermented grains mixed with sorghum [FGS], streamed grains [SG], and streamed grains mixed with Daqu [SGD]) showed distinct changes. A total number of 66 volatile compounds in the Zaopei were identified, in which butanoic acid, hexanoic acid, ethyl hexanoate, ethyl lactate, ethyl octanoate, hexyl hexanoate, ethyl hydrocinnamate, ethyl oleate, ethyl hexadecanoate, and ethyl linoleate were considered to be the dominant compounds due to their high concentrations. FG had the highest volatile compounds (112.43 mg/kg), which significantly decreased by 17.05% in the FGS, 67.12% in the SG, and 73.75% in the SGD. Furthermore, about 61.49% of volatile compounds of FGS were evaporated into raw liquor, whereas head, heart, and tail liquor accounted for 29.84%, 39.49%, and 30.67%, respectively. Each volatile class generally presented a decreasing trend, except for furans. Especially, the percentage of esters was 55.51% to 67.41% in the Zaopei, and reached 92.60% to 97.67% in the raw liquor. Principal component analysis based ordination of volatile compounds data segregated FGS and SGD samples. In addition, radar diagrams of the odor activity values suggested that intense flavor of fruit was weakened most from FG to SGD. PRACTICAL APPLICATION: The dynamic of volatile compounds in the Zaopei during the fermentation and distillation process was tested by SPME-GCMS. The result of this study demonstrated that both volatile compounds of Zaopei and thermal reaction during distillation simply determined the unique feature of raw liquor. This study was conducted based on the real products from liquor manufactory, so it is practicable that the method can be used in an industry setting" |
| Keywords: | Alcoholic Beverages/*analysis Distillation/*methods Edible Grain/chemistry Esters/analysis *Fermentation Flavoring Agents/analysis Fruit/chemistry Gas Chromatography-Mass Spectrometry/methods Humans Odorants/*analysis Principal Component Analysis Solid Ph; |
| Notes: | "MedlineDing, Xiaofei Wu, Chongde Huang, Jun Zhou, Rongqing eng Research Support, Non-U.S. Gov't 2015/10/08 J Food Sci. 2015 Nov; 80(11):C2373-81. doi: 10.1111/1750-3841.13072. Epub 2015 Oct 7" |
