Effects of exogenous amino acids on flavor and quality of liquid-fermentation Baijiu
On the basis of Baijiu by liquid-state fermentation,different mass concentrations of glycine(Gly),leucine(Leu),valine(Val)and phenylala-nine(Phe)were added,to explore the effects of exogenous amino acids on alcohol content,total acid,total ester and main flavor substances in Baijiu produced by liquid-fermentation.The results showed that Gly had the greatest effect on the alcohol content and ethyl octanoate content of Baijiu,which increased by 7.14％and 69.75％compared with the blank group,respectively.Leu had the greatest effect on total acids,total esters,and isoamyl alcohol,which increased by 8.10％,12.07％,and 92.94％compared with the blank group,respectively.Val had the greatest effect on isobu-tanol,which increased by 404.28％compared with the blank group.Phe had the greatest effect on phenylethanol,ethyl acetate,which increased by 81.54％and 32.66％compared with the blank group,respectively.The alcohol content and total acid production first increased and then decreased with the increase of four amino acids addition,when the addition of Gly and Leu were 400 mg/L,the alcohol content and total acid production were the highest,which was 12％vol and 0.227 g/L,respectively.The four amino acids had obvious effect on the formation of total ester of Baijiu,and the total ester yield was the maximum of 0.43 g/L when the Leu addition was 600 mg/L.According to the cluster results of volatile flavor compounds,Leu,Val and Phe had a greater effect on the formation of flavor substances in liquid-fermentation Baijiu.The reasonable addition of amino acids in the preparation of liquid-fermentation Baijiu could significantly increase the content of alcohol,total acid and total ester,and could effectively regu-late the production of higher alcohols.
万方数据
维普
