Study On The Synergistic Effect Of Aroma Composition And Sensory Attributes Of Moutai Baijiu

In this paper,Moutai Baijiu was taken as the research object to study its aroma composition,sensory attributes and the interaction effect of key aroma compounds.A total of 81 main aroma compounds were identified by liquid-liquid extraction(LLE)and headspace solid-phase microextraction(HS-SPME)combined with gas chromatographyolfactometry(GC-O)and gas chromatography-mass spectrometry(GC-MS)in Moutai Baijiu.Among them,69 aroma compounds were detected from the extracts extracted by LLE,mainly containing esters,alcohols and acids;a total of 57 kinds of aroma compounds were detected from the extracts extracted by HS-SPME,mainly containing esters,alcohols and aldehydes.Seventy-six aroma compounds were quantitatively analyzed by GC-MS and Selected ion Monitor(SIM).A total of 48 aroma compounds with odor activity values(OAVs)≥ 1 were identified in Moutai Baijiu.Based on the dilution factor(FD)value and OAV of aroma compounds,a total of 45 aroma compounds were identified as the key aroma compounds in Moutai Baijiu,including ethyl acetate,ethyl 2-methylpropionate,ethyl 3-methylbutyrate,ethyl hexanoate,ethyl lactate,1-propanol,3-methyl butanol,acetic acid,3-methylbutyric acid,3-methylbutyraldehyde,3-hydroxy-2-butanone,4-methyl guaiacol,trimethylpyrazine,furfural,dimethyl trisulfide,etc.After the aroma recombination of 45 key aroma compounds,the electronic nose chromatogram of aroma recombination was similar to Moutai Baijiu,which further showed that these aroma compounds were the key aroma compounds in Moutai Baijiu.The sensory attributes of Moutai Baijiu were studied by sensory analysis,including fruit note,sweet note,floral note,sour note,green note,scorched-roasted note,grain note and sauce note.The highest score of sensory attributes was sauce note,followed by sweet note,scorched-roasted note and fruity note.The results of S-curve method and OAV method showed that ethyl hexanoate mixed with ethyl acetate or ethyl lactate had synergistic effec,and the addition effect occurred after the mixture of ethyl acetate and ethyl lactate.Furthermore,the perceptual interactions between two key esters(ethyl 2-methylpropionate and ethyl 3-methylbutyrate)at four concentration levels and ester recombination were studied.The results showed that all the eight pairs of mixtures showed the effect of aroma addition.The results of Vector Model of these five groups of mixtures showed that the angle between the aroma intensities of the components in the mixture was about 77°.The mixture of these aroma compounds may show a similar interaction effect in most cases.