Association Study Of Aroma Compounds And Aroma Style Of Maotai-Flavor Liquor

The Maotai-flavor liquor manufacturing process contained8fermentation cycles and7distilling process. The unique aroma style and taste of Maotai-flavor liquor was contributed by the trace aroma components. The aroma profiles varied during Maotai-flavor liquor fermentation process, leading to the change of taste and aroma style of Maotai-flavor liquor from different fermentation cycles. The control of the taste and discrimination of Maotai-flavor liquor from different fermentation cycles have importance for quality control of wine factory and wine blending of bartenders. In this paper, Maotai-flavor liquor samples were detected with the headspace (HS)-solid phase microextraction (SPME)-mass spectrometry (MS) technique, then a metabolomic study was applied to find the differential aroma compounds. Results of this study are showed as below:Establish a fast and accurate method for analyzing of aroma compounds in Maotai-flavor liquor, HS-SPME-GC-MS was used for analyzing of aroma compounds. The optimistic temperature for HS-SPME was proved to be60℃, the optimistic extraction time was20min and the optimistic alcohol content was17%(v/v). 70Maotai-flavor liquor samples from seven fermentation cycles in one year manufacture process were detected with the headspace (HS)-solid phase microextraction (SPME)-mass spectrometry (MS) technique, and then mass spectrometry data of samples were exported by the NIST08library. The aroma characteristics of Maotai-flavor liquors from different fermentation cycles were unique and could be distinguished with the aid of principal component analysis. Furthermore, partial least-squares-discriminant analysis revealed a pairwise discrimination between the liquor samples from the third fermentation process and liquor samples from other fermentation processes, and34differential aroma components with variable importance in the projection value greater than1were identified.GC method was used to analyze the content of important aroma compounds in Maotai-flavor liquor involving1-butanol, hexanoic acid, ethly ester, furfural and Propanoic acid,2-hydroxy-, ethyl ester. The change of these aroma compounds detected by GC is similar with that detected by HS-SPME-GC-MS. The similar change of these aroma compounds proved that the metabolomic study of aroma compounds in Maotai-flavor liquor was reliable.