Analysis of sensory and flavor components characteristics of sauce-flavor Baijiu base liquor with different rounds and grades
The sensory characteristics and flavor compositions of sauce-flavor(Jiangxiangxing)Baijiu base liquor with different rounds and grades were studied by sensory quantitative descriptive analysis(QDA),multiple detection techniques for flavor compounds determination and odor activity value(OAV)analysis.The results showed that the sensory scores of acidic,sauce,caramel,roasted and ester aromas in each round of base liquor were much different,and the sauce aroma in 3rd,4th and 5th rounds of premium-grade base liquor was prominent than that of first-grade base liquor.A total of 140 flavor compounds were detected in base liquor samples,and the compounds quantities in each round of premium-grade base liquor were higher than that of first-grade base liquor and the quantity ratio relationship of different kinds of flavor components in the two grades of base liquor was dif-ferent.The ethyl lactate contents in premium-grade and first-grade base liquor were the highest in the 3rd round of base liquor,which were 4.39 g/L and 4.19 g/L,respectively.There were 70 key flavor compounds that contributed to the aroma of Baijiu with OAV ≥ 1,and isobutyric acid contribut-ed the most to the flavor of each round of base liquor.The correlation analysis between sensory scores and key flavor compounds indicated that 19 substances,including 2-ethyl-6-methylpyrazine,2-ethyl-3,5-dimethylpyrazine,trimethylpyrazine,furfuryl alcohol,ethyl nonanoate and so on were significantly positively correlated with caramel and roasted aromas(P＜0.01),and diethyl succinate was significantly positively correlated with sweet aroma(P＜0.01).This study could provide methodological references for quality analysis and control of sauce-flavor Baijiu.
sauce-flavor Baijiudifferent roundsdifferent gradessensory evaluationflavor componentsodor activity value
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万方数据
