Correlation between the aldehydes of the sauce-flavor Baijiu in different rounds and the corresponding physicochemical indexes of the pit-unloading fermented grains
Acetaldehyde,acetal and furfural contents have a certain impact on the flavor of sauce-flavor(Jiangxiangxing)Baijiu.The aldehyde content of lst-7th rounds sauce-flavor Baijiu samples and the corresponding physicochemical indicators of pit-unloading fermented grains were analyzed us-ing principal component analysis(PCA),partial least squares discriminant analysis(PLS-DA)and Pearson correlation analysis.The results showed that the contents of acetaldehyde and acetalal increased from rounds 1-4,decreased at round 5,and then increased from rounds 5 to 7,reaching their peak in round 7 at 487.12 mg/L and 360.94 mg/L,respectively.Furfural contents increased with the rounds and peaked in round 7 at 623.63 mg/L.The moisture,glucose content,and acidity of the pit-unloading fermented grains initially increased and then decreased with the rounds,while the starch content decreased with the rounds.The aldehydes and physicochemical indexes of rounds 1-3 Baijiu and pit-unloading fermented grains were different from those of rounds 4-7.Acetaldehyde,acetalal and furfural were highly significantly negative correlated with starch content(P＜0.01)and highly significantly positively correlated with glucose content,acidity,and moisture(P＜0.01).It is crucial to strictly control these indicators during the production process to ensure the quality and stability of the base Baijiu.
sauce-flavor Baijiuacetaldehydeacetalfurfuralfermented grainsphysicochemical index
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