Preliminary Study On Flavor Composition Characteristics And Process Control Technology Of Soft-sweet Chinese Liquor

As a traditional Chinese liquor,Chinese liquor is popular among consumers for its unique aroma and taste.With the development of social economy,people's living standards and diet structure are continuously improved and optimized.In the new era background and market environment,new styles of Chinese liquor keep emerging.A preliminary studies were carried out on the flavor composition characteristics and related process control techniques of soft-sweet Chinese liquor.The main results are as follows:(1)From the perspective of professional sensory evaluation,the 10 sensory descriptors that can be appropriate to describe the soft-sweetness were selected from 18 sensory descriptors of Chinese liquor: mellow,soft-long,old-aroma,fulness,harmonious,mellow-sweet,back-sweet,mild-smooth,sweet-clear and sweet-pure.The sensory profile analysis method was use to establish the sensory flavor profile of soft-sweet Chinese liquor,which was found that the typical soft-sweet Chinese liquor had the sensory connotation characteristics of mellow,old-aroma,mellow-sweet,sweet-clear and sweet-pure.On this basis,the sensory consistency evaluation method of soft-sweet senses was further established,and the soft-sweet senses was determined according to the sensory consistency rate of product.When the consistency rate is higher than 80%,the Chinese liquor has a typical soft-sweet senses and good stability.When the consistency rate is between 70% and 80%,the Chinese liquor has the characteristics of soft-sweet senses,but the stability was not good.When the consistency rate is less than 70%,the Chinese liquor does not have soft-sweet senses.(2)According to the sensory consistency evaluation method of soft-sweet senses,13 Chinese liquor samples with different styles were evaluated,and it was determined that 6 samples had soft-sweet senses,4 samples didn't have soft-sweet senses and 3 samples had unstable soft-sweet senses;The analysis of the differences in flavor composition of the samples indicated that the contents of ethyl lactate and lactic acid in soft-sweet Chinese liquor were relatively high,and the ethyl lactate to ethyl hexanoate ratio was between 1.2 and 1.5,the ethyl acetate to ethyl lactate ratio was below 1.0,the acid to ethyl ratio was about 0.6,and the alcohol ethyl ratio was between 0.15 and 0.20.In non-soft-sweet Chinese liquor,the contents of ethyl acetate and acetic acid were higher and the content of isobutanol is relatively high.The sensory index of soft-sweet was established by multiple linear regression equations,it was found that the ethyl lactate to ethyl hexanoate ratio and the acid to ethyl ratio had positive effect on the soft-sweet sensation of Chinese liquor in a certain range,while the ethyl acetate to ethyl lactate ratio and the alcohol to ester ratio had negative effects.(3)Chinese liquor brewing experiments were carried out with different sorghum varieties and different grains proportions.Used as the brewing raw materials,5 sorghums varieties with different nutritional composition were named(1)?(2)?(3)?(4)?(5),respectively.The results showed that the best brewing effect was obtained by using(3)sorghum,and the worse brewing effect was obtained by using(1)or(5).According to the analysis of the difference in nutritional composition,the contents of amylopectin,protein and tannin in(1)sorghum were higher than those in(1)and(5),which were 95.63%,11.73% and 2.82%,respectively.By changing the proportion of corn content in five-grain craft Chinese liquor,it was found that corn with the content of 10%-15% had the best performance in flavor and sensory evaluation.(4)Chinese liquor brewing experiments were carried out with different quality Daqus and high-temperature Daqu dosage.7 medium-temperature Daqus with different quality and different properties,marked(1)?(2)?(3)?(4)?(5)?(6)?(7),respectively,were used in the experiments.The brewing effect was better using(3)or(4)or(7)Daqu,and the worse effect was obtained by(5)or(6)Daqu.Analysis of their performance differences was indicated that the liquefaction power of(3)or(4)or(7)Daqu was more than 0.5 U and the saccharification power was more than 900 U,which were higher than those of(5)or(6)Daqu.After adding certain proportion of high-temperature Daqu into the medium temperature Daqua,it was found that the addition of a certain amount of high temperature Daqu had certain effects on the improvement of soft-sweet sensory and overall flavor of Chinese liquor,and the additional proportion should be no more than 25%.