Yang Xueli, Chen Renyuan, Wu Junhai, Yu Fangqiang, Liao Fengmei, Li Xiaobo, Wang Ye, Zhao Cheng, Zhang Hanren, Wu Xinying
School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China.
Key Laboratory of Fermentation Engineering and Biological Pharmacy of Guizhou Province, Guizhou University, Guiyang 550025, China.
Food Chem X. 2025 Feb 27;26:102331. doi: 10.1016/j.fochx.2025.102331. eCollection 2025 Feb.
The production process of Jiang-flavored Baijiu is highly elaborate, and the flavor characteristics and quality of the base liquor (BL) exert a substantial impact on the quality of the final product. A total of 130 typical samples from three quality grades within seven fermentation rounds were examined. Based on sensory evaluation, gas chromatography-flame ionization detection (GC-FID) technology was employed to detect 59 principal volatile compounds within the samples. Subsequently, K-means clustering, partial least squares discriminant analysis, and odor activity values were combined to analyze the compound variation trends and key differentiating compounds. The results demonstrated that in the seven fermentation rounds, 10 key differentiating compounds significantly affect the BL quality; in each round, 6 compounds markedly influence the quality level. Among them, the contents of acetic acid, ethyl acetate, lactic acid, and acetaldehyde were correlated with the BL quality grade and have the potential to act as quality indicators.
酱香型白酒的生产过程极为精细，基酒的风味特征和品质对最终产品的质量有着重大影响。对七个发酵轮次内三个质量等级的130个典型样品进行了检测。基于感官评价，采用气相色谱 - 火焰离子化检测（GC - FID）技术检测样品中的59种主要挥发性化合物。随后，结合K均值聚类、偏最小二乘判别分析和气味活性值，分析化合物的变化趋势和关键区分化合物。结果表明，在七个发酵轮次中，10种关键区分化合物对基酒质量有显著影响；在每个轮次中，6种化合物对质量水平有显著影响。其中，乙酸、乙酸乙酯、乳酸和乙醛的含量与基酒质量等级相关，有潜力作为质量指标。
