Regularity Of Aroma Formation And Establishment Of Aroma Model By Five Shedian Liquor

There are a wide variety of aroma ingredients in liquor,but the content of aromais minimal.The micro aroma components and their ratio determine the quality and typical style of liquor.Many important factors,e.g.,production process,raw materials,yeast,fermentation equipment,and storage conditions,might affect the aroma composition of liquor.In addition,there are significant differences in aroma composition among different flavor and brands of liquor.With the development of science and technology and detection method,more comprehensive understanding about liquor was known by human being,and aroma ingredients have been a hot spot for liquor research in recent years.The research about the aroma composition of liquor is not only essential for the quality control of liquor,but also provides a scientific basis for the distinction between liquor flavors,flavor and origin,as well as plays a positive role in the development of liquor industry.In a long time,the academic studies have made focus on the aroma components of famous liquor in Sichuan,Guizhou and other regions with various research results.However,there was little research on the aroma components of high quality liquor in Henan province.As a typical representative of Henan liquor,shedian liquor with its excellent quality and unique flavor,where favored by consumers at home and abroad,"shedian liquor,everlasting love" has long been known.Shedian liquor aroma composition was researched in this experiment;the results supply a more comprehensive understanding of Henan liquor,and expect to have a positive meaning for the quality of Henan liquorFive kinds of liquor were selected as the research object,and gas chromatography-olfactory mass spectrometry(GC-O-MS)was used for analyzing and identifying the aroma components of five kinds of commercial liquor,and then establish the composition model of five kinds of shedian liquor aroma.the relationship of liquor sensory and aroma composition was further analyzed between the five kinds of shedian liquor so as to conclude the fragrant law by sensory evaluation.The results are as follows:⑴ GC-O-MS was used to qualitatively analyze the aroma components of the five kinds of liquor.Total 14 kinds of main aroma compounds detected in the sample: ester,ethyl lactate,ethyl butyrate,ethyl valerate,ethyl heptanoate,ethyl octanoate,sec-butanol,isobutanol,n-butanol,isoamyl alcohol,n-hexanol,acetic acid,hexanoic acid and furfural,Among them,there were six kinds of lipid compounds,five kinds of alcohol compounds,two kinds of acid compounds,and one kind of aldehydes,respectively.⑵ Quantitative analysis showed that the average content of 14 major aroma components in the five kinds of wine was 8222.42 mg·L-1,and the total content of aroma components in shediandiyun were highest(9387.24 mg·L-1).The total content of aroma components in shedianqinghuaci was least(6895.69 mg·L-1).(3)Based on the qualitative and quantitative results,the relationship between the aroma components and the content of aroma components was analyzed,and the aroma composition models of five kinds of wine were established.The composition of five kinds of wine aroma components was studied,the results showed that the main aroma components of the five kinds of shedian liquor were the same,however,the contents of aroma components were significant different.The three esters with the highest content of five kinds of alcohol were ethyl caproate,ethyl lactate,and Butyrate.By contrast,the highest content of alcohol is isoamyl alcohol,the main acid is hexanoic acid.The proportions of each of the three were significant differences in the liquor comparison of ester,alcohol,acid three substances for the five kinds of wine content.⑷ With reference to GB/T 33404-2016,liquor sensory evaluation of the five kinds of shedian liquor for the sensory evaluation were investigated,coupled with the relative ratio of the main aroma components of five kinds of liquor,the relationship between liquor sensory and aroma components was further analyzed,and the rules of five kinds of shedian liquor were discussed.The results indicated that sensory characteristics and the aroma composition existed corresponding relationships among the five kinds of shendian liquor.The individual liquor sensory properties were more obvious,but no significant difference was found in the overall aroma characteristics.However,there there subtle differences were found in its aroma material mix and the proportion of its content.