Effect of Baijiu Opening on the Contents of Main Flavor Substances
The main flavor substances ethyl acetate,ethyl caproate and ethyl lactate of Qingxiangxing Baijiu and Nongxiangxing Baijiu after opening were determined by gas chromatography(GC),and their changes were observed.The results showed that the data of ethyl acetate and ethyl lactate of Qingxiangxing Baijiu on 8 d and 28 d of opening had little change(increment difference percentage＜5％).No decrease was detected in these two aromatic substances,and the changing trend was basically the same.With the increase of bottle opening times,the content of ethyl acetate and ethyl lactate in Qingxiangxing Baijiu showed a decreasing trend.The content of ethyl acetate in No.5 Qingxiangxing Baijiu increased slightly at first and then decreased to the initial content,and the content of ethyl lactate increased slightly.The ethyl caproate in Nongxiangxing Baijiu showed a decreasing trend as a whole,and the contents of ethyl lactate and ethyl acetate were similar,and the change trend was similar.The results can provide reference for baijiu research,detection and daily drinking habits.
NETL
NSTL
万方数据
