Study on volatile compounds in fermented grains of light-flavor Niulanshan Erguotou Baijiu
In order to study the volatile compounds in the fermented grains of Niulanshan Erguotou Baijiu,the volatile compounds of vessel-loading and vessel-unloading fermented grains from different fermentation vessels(ground jars and ceramic tile tanks)in Niulanshan Erguotou Baijiu were iden-tified by headspace solid phase microextraction(HS-SPME),solvent-assisted flavor evaporation(SAFE)combined with GC-MS and two-dimensional gas chromatography-mass spectrometry(GCxGC-MS),and the principal component analysis(PCA)was carried out for esters,alcohols and acids.The results showed that a total of 317 volatile compounds were identified,mainly esters,alcohols and olefins,which were 83,33 and 30,respectively.199,225,175 and 200 compounds were determined in vessel-loading fermented grains from ceramic tile tanks,vessel-unloading fermented grains from ceramic tile tanks,vessel-loading fermented grains from ground tanks,and vessel-unloading fermented grains from ground jars,respectively,and the contents were different.The compound content in the vessel-unloading fermented grains[(595.37±42.18)mg/kg]was significantly higher than that in the vessel-loading fermented grains[(332.47±25.02)mg/kg].Meanwhile,the volatile compounds content in fermented grains fermented by ground jars[(489.83±34.84)mg/kg]was higher than that in fermented grains fermented by ceramic tile tanks[(438.01±32.36)mg/kg].Principal component anal-ysis could significantly distinguish volatile compounds in different fermentation vessels and brewing stages.The results provided a scientific basis for optimizing the fermentation process and improving the flavor quality of Niulanshan Erguotou Baijiu in the future.
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