Study On Characteristic Aroma Compounds And The Perceptual Interaction Between Aroma And Taste Components Of Laimao Baijiu

From “Laimao not bad,famous at home and abroad” to “The first banquet of the founding of the country”,as the originator of soy sauce aroma type baijiu,Laimao Baijiu has a wide range of popularity,its unique style is incomparable to other baijiu,and has great research value.In this paper,the stir bar sorptive extraction(SBSE)was used to extract four kinds of Laimao baijius(Duanqu,DQ;Zhenpin,ZP;Zhunianshengxiao,ZN;Yidaigongjiang,YDGJ).Gas chromatography-olfactometry(GC-O)and gas chromatography-mass spectrometry(GC-MS)were used to analyze the volatile aroma components of Laimao baijius,and a total of 63 compounds were identified.Among all compounds,esters had the highest content,accounting for 45%-65%.Ethyl acetate,ethyl 2-methylpropanoate,ethyl butanoate,ethyl 2-methylbutanoate,ethyl 3-methylbutanoate and ethyl hexanoate were identified as the 6 key ester aroma compounds by omission experiments.In addition,ultra performance liquid chromatography-mass spectrometry(UPLC-MS)and high performance liquid chromatography(HPLC)were combined to analyze the non-volatile compounds of Laimao baijiu,and a total of38 compounds were detected,including 21 amino acids,5 organic acids,8 phenolic acids and4 polyhydroxyl compounds.Sensory experiments show that L-Alanine has a significant effect on the aroma intensity of ester compounds,and the partition coefficient can explain it well from the physicochemical level.The results showed that the low concentration of L-Alanine mainly promoted the release of most esters,while the high concentration of L-Alanine was more likely to inhibit the release of most esters.In addition,the effect of key ester aroma compounds on the sour and astringent taste of baijiu was further studied by sensory experiments.The results showed that ethyl 2-methylpropanoate could significantly enhance the sour and astringency,ethyl 2-methylbutanoate can significantly enhance the sour,and ethyl 3-methylbutanoate can significantly reduce the sour and astringency.That is,esters with branched chains are more likely to affect the sour taste and astringency of the system when added to the lactic acid solution.