Study on the Correlation Between Typical Body Alcohol-Sweetness Baijiu of Daqu Jiangxiangxing Baijiu and the Style of Finished Baijiu
Objective:To analyze the correlation between the trace components with content greater than 1%in the 3rd,4th and 5th rounds of distilled Baijiu and the taste characteristics,and to analyze the content of these trace components in the finished Baijiu and their influence on the taste.Method:Gas chromatography-mass spectrometry was used to analyze the flavor substances of the 3rd,4th and 5th rounds of distilled alcohol-sweetness Baijiu of Jiangxiangxing Baijiu and the finished Baijiu,and to find out the differences of trace components between the 3rd,4th and 5th rounds of distilled Baijiu and the finished Baijiu.Result:Ethyl palmitate,furfural and tetramethylpyrazine were the different substances between the 3rd,4th and 5th rounds of distilled Baijiu and the finished Baijiu,respectively.The correlation analysis of the 7th rounds of distilled Baijiu and the finished Baijiu was carried out by cluster analysis.The similarity between the finished Baijiu and the 3rd,4th rounds of distilled Baijiu was the highest,and the similarity was 0.993 and 0.980,respectively.Conclusion:The main aroma components of the 3rd rounds of distilled Baijiu are esters,with ethyl palmitate having the highest content,and furfural having a higher content in the 4th rounds of distilled Baijiu,which is the key substance affecting the unique style and taste of the 4th rounds of distilled Baijiu.Tetramethylpyrazine has an important impact on the unique aroma and taste of the 5th rounds of distilled Baijiu,and the proportion of ester substances in the 3rd,4th rounds of distilled alcohol-sweetness Baijiu is the closest to that of the finished Baijiu.In terms of the type of material composition,the 3rd,4th rounds of distilled Baijiu are most similar to the finished Baijiu.
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