Analysis Of The Flavor Structure Of Typical Maotai-flavored Base Wines In Guizhou Based On Flavor Omics

Maotai-flavor liquor is one of China's oldest traditional three-flavor liquors.During the brewing process of Maotai-flavor liquor,the base liquors produced are classified and stored according to their taste and flavor.The most marked ones include:Maotai-flavored typical body-based wine,mellow-sweet typical body-based wine,cellar bottom typical body-based wine,etc.,which play an important role in the flavor characteristics of the finished Maotai-flavor liquor.At present,there are few researches on the three typical base liquors of Maotai-flavor liquor,lacking pertinence and systematicness.Therefore,this subject takes three typical base wines of Maotaiflavored liquor from various producing areas in Chishui River Basin of Guizhou Province as the research object.Firstly,sensory evaluation is used to analyze the differences in taste and taste of the three typical types of liquor from various producing areas,and then liquid-liquid extraction(LLE)is used.,Liquid-liquid micro-extraction(LLME),headspace solid-phase extraction(HS-SPME),hydrogen flame ion detection(FID)and GC-MS for qualitative and quantitative analysis.Three typical body-based wines were studied in each production area.The flavor structure,changes in flavor characteristics and important flavor components of the thesis,the main research results of this paper are as follows:(1)Using the sensory descriptive analysis method to carry out sensory identification of the three typical body base wines of Maoxiang white wine,respectively,the flavor profile attributes of the three typical body base wines in each production area include: soy sauce-like aroma,caramel aroma,pit base Fragrance,floral fragrance,etc.,as well as taste attributes including: sweet,sour,bitter,spicy,and astringent,the differences were analyzed.(2)There are 53 flavor compounds OAV>1 in the three typical Maotai base wines from the 5 producing areas.Among them,the OAV>1 flavor compounds in the three typical Maotai base wines,such as Maotai,Mellow,and Pit-bottom,are quite different.Small,but the OAV value of each flavor compound is quite different among the three types of different producing areas,such as ethyl acetate,ethyl butyrate,ethyl caproate,ethyl isovalerate,propanol,butanol,butyric acid,Valeric acid,caproic acid,phenylacetaldehyde,ethyl 3-phenylpropionate,ethyl phenylacetate,hexanal,2,3,5-trimethylpyrazine,2,3-diethylpyrazine,two Methyl disulfide,dimethyl trisulfide,etc.(3)Based on the PLSR,the correlation analysis between the flavor components and sensory attributes in the three typical sauce-flavored liquors was carried out.Among them,the typical sauce-flavored liquor and the mellow-sweet typical liquor were in MH,MB,and MB.The three production areas of ZJ have good correlation,and JS and XJ are different from them.MHC,MBC,and ZJC are the typical base wines of mellow sweetness,and MBJ and MHJ are the typical base wines at the bottom of the pit.The two production areas are closely related,and the XJJ,JSJ,and ZJJ production areas have different characteristics.