Release process of typical esters in Baijiu after forming empty cup aroma
The sealing methodof standard tasting Baijiu cup as headspace bottle was determined by air tightness test,a test method used for analyzing the empty cup aroma of Baijiu was developed by headspace solid phase microextraction(HS-SPME)and GC-MS,and the methodological investigation was carried out.The release process of 24 typical esters of Baijiu dissolved in 50％ethanol aqueous solution after forming empty cuparoma was ana-lyzed by the method.The results showed that the standard tasting Baijiu cup sealed with silicone plug was used as headspace bottle.The recoveries of 7 representative esters were 96.5％-103.5％,and the relative standard deviation(RSD)of precision tests results was 4.2％-6.3％,indicating the method was suitable for the analysis of empty cup aroma of Baijiu.With the prolongation of release time,the retention amount of ethyl acetate,ethyl isobu-tyrate and other esters with relatively low boiling point in Baijiu cup decreased significantly(P＜0.05),the retention amount of ethyl enanthate,ethyl caprylate,ethyl phenyl acetate and other esters with relatively high boiling point in empty cups increased first and then decreased,which was speculated to be caused by the volatility difference between esters and ethanol aqueous solutions.The study explained that more compounds with high boiling point in liquor body might be one reason of long lingering aroma in empty sauce-flavor(Jiangxiangxing)Baijiu cup.
NETL
NSTL
万方数据
维普
