Study On The Main Flavor Substances Of YBFL Jiangxiangxing Baijiu

The flavor of baijiu is determined by the contents and proportions of micro-elements,which mainly include acids,esters,alcohols,aldehydes and so on.The quality of base baijiu in baijiu production is the guarantee of high quality liquor.First of all,jiangxiangxing base liquor of all the rounds produced by YBFL distillery has been studied to find the main flavor substances of the best round and confirm the fingerprints of aroma substances in all the rounds,thus confirming the main flavor substances of YBFL jiangxiangxing finished liquor.Physical and chemical detection,Gas Chromatography,Flame Ionization Detector（GC-FID）,electronic nose,electronic tongue,SPSS data analysis and other methods are adopted to analyze the flavor substances of jiangxiangxing base liquor of every year’s each producing cycle in YBFL distillery from 2019 to 2021,YBFL jiangxiangxing baijiu and some representative brands of jiangxiangxing baijiu.The main research contents are as follows.GC-FID technology is used to carry out qualitative and quantitative analysis on YBFL jiangxiangxing base liquor of all the rounds in three producing cycles from 2019to 2021.It is found that the base liquor of all the rounds in the 2020 producing cycle possesses a more typical style of jiangxiangxing baijiu and the producing cycle in 2020is the most valuable one to study.At the same time,the 5^thround is determined to be the most typical round in the production of YBFL jiangxiangxing base liquor.Through further analysis on the aroma components of the 5^thround’s jiangxiangxing base liqour,a total of 40 kinds of micro elements are measured,including 18 kinds of esters,12kinds of alcohols（except for ethyl alcohol）,5 kinds of aldehydes,1 kind of ketones,1kind of pyrazines,3 kinds of acids.Finally,the main flavor substances are confirmed,which are ethyl acetate,ethyl lactate,ethyl caproate,ethyl palmitate,normal propyl alcohol,isoamyl alcohol,n-butyl alcohol,isobutyl alcohol,acetaldehyde,aldehyde acetal,benzaldehyde,acetaldehyde,butyric acid,caproic acid and so on.Through electronic nose,electronic tongue,GC-FID and other technologies,the 53degree YBFL jiangxiangxing baijiu is measured and analyzed,which a total of 45 kinds of micro elements are discovered including 19 kinds of esters,13 kinds of alcohols（except for ethyl alcohol）,7 kinds of aldehydes,2 kinds of ketones,1 kind of pyrazines,3 kinds of acids.Therefore,the main flavor substances of 53 degree YBFL jiangxiangxing baijiu are confirmed,which are ethyl acetate,ethyl lactate,ethyl butyrate,normal propyl alcohol,isoamyl alcohol,acetaldehyde,furfuraldehyde,aldehyde acetal,acetaldehyde,butyric acid,trimethylpyrazine and so on.Combined with aroma vigor value,SPSS data analysis and other methods,the correlation analysis on 53 degree YBFL jiangxiangxing baijiu and other 7 kinds of jiangxiangxing baijiu has been finished to draw a conclusion that the main flavor substances components of 53 degree YBFL jiangxiangxing baijiu are in accordance with the typical characteristics of djiangxiangxing baijiu.However,in terms of taste quality,there are also some differences with other brands of jiangxiangxing baijiu,especially in terms of acidity,which shows its uniqueness.Compared with traditional jiangxiangxing baijiu,the breakthrough has been made to achieve innovation on its overall style.