Study On Characteristic Flavor Of Sichuan-style Xiaoqu Liquor

Aroma characteristic is the key index to judge liquor quality and distinguish liquor flavor type.Sichuan-style xiaoqu liquor is a kind of clear aroma liquor made from sorghum and Xiaoqu as saccharification and fermentation agent in Sichuan and Chongqing areas.In the era of food shortage in China,Sichuan-style xiaoqu liquor has been vigorously promoted because of its high liquor production rate,but for a long time in the table of the people,Xiaoqu liquor flavor material research has been relatively deficient.Therefore,in order to improve the quality of Sichuan-style xiaoqu liquor,explore its unique flavor characteristics,and clarify the flavor difference between Sichuan-style xiaoqu liquor and general fragrant liquor.Based on the Jiangjin1,Jiangjin 2,Jingguan 1,Pengshui 1 of four kinds of sichuan-type xiaoqu liquor as the research object,using a variety of extraction and analysis method,on the key aroma compounds of sichuan-type xiaoqu liquor identification,of the interaction between the flavor substances and the flavor compounds of influence of sichuan-type xiaoqu liquor flavor were studied.(1)The flavor substances in 4 Sichuan-style xiaoqu liquor and 2 clear flavor liquor were analyzed and identified by liquid-liquid extraction,aroma extraction dilution method and gas chromatography-mass spectrometry.The results showed that a total of 55 flavor substances were identified,including 26 esters,10 alcohols,9 acids,4 aromatic substances,2 heterocyclic substances,2 phenols,1 aldehyde,and 1acetal.The results of aroma extraction and dilution analysis showed that the intensity of aroma expression of esters and alcohols was higher,and ethyl caproate(FD=1024)was the strongest.The other compounds with higher aroma intensity were ethyl valerate(FD=256),ethyl benzoate(FD=256),diethyl succinate(FD=256),ethyl decate(FD=256),ethyl laurate(FD=256),ethyl laurate(FD=256),sec-butanol(FD=256),isovaleric acid(FD=256)and 2,4-Tert butyl phenol(FD=256).The flavor formation of the liquor has a lot to do with them,and they are the important flavor material of the liquor.(2)application of liquid-liquid extraction,headspace solid phase microextraction and direct sampling method in combination with gas chromatography mass spectrometry and gas chromatography with hydrogen flame ion detector technology for 4 kinds of sichuan-type xiaoqu liquor flavor substances in quantitative analysis,the quantitative results show that the four kinds of sichuan-type xiaoqu liquor,the contents of total flavor: Jin Jiangjin liquor> Jingguan liquor> Pengshui liquor>Jiangjin liquor;The results showed that alcohols,esters and acids were the most flavoring substances.The three ester compounds with the highest content in the four kinds of Sichuan-style xiaoqu liquor are ethyl lactate(87452～125610 μg / L),ethyl laurel ate(2500～60500 μg / L)and ethyl acetate(6210～35342 μg / L);The three alcohol flavor substances with the highest content are prol alcohol(10886～45200 μg /L),1-pentyl alcohol(16523～299000 μg / L)and 2-methyl butanol(40589～137400 μg/ L);The three acids with the highest content were isobutyric acid(15498～31977 μg /L),butyric acid(1898～17623 μg / L)and acetic acid(2588～5811 μg / L).(3)According to the quantitative results and the queried threshold value of flavor compounds,the aroma activity value of each flavor compound was calculated and analyzed,and the contribution of each flavor compound to the overall flavor of Sichuan-style xiaoqu liquor was determined.The aroma activity values of 12 flavor compounds were all greater than 1 in the 4 samples,indicating that they contributed significantly to the formation of Sichuan-style xiaoqu liquor flavor.There are 8 esters,2 acids,1 alcohol and 1 acetal.The OAV value of ethyl acid ester was the highest,more than 500,followed by ethyl caproate(OAV: 12～215),ethyl valerate(OAV:2～190),ethyl laurate(OAV:5～121).isoamyl acetate(OAV:15～81),ethyl decanate(OAV:4～48),Ethyl butyrate(OAV: 5～40)are all important flavor substances in Sichuan-style xiaoqu liquor.(4)Through sensory analysis experiment and recombination experiment,the relationship between six sensory attributes of flavor was revealed.Alcohol could inhibit the intensity expression of sensory attributes of fruit flavor and sour flavor.In addition,it was found that the content of esters was positively correlated with the sensory attributes of fruit flavor and flower fragrance.The recombinant experiment showed that the recombinant liquor sample 2 was highly similar to Jinjiangjin liquor in the flavor intensity of six sensory attributes,which fully reflected the flavor profile of Jinjiangjin liquor.Recombinant wine samples 1,3 and 4 were significantly different from original wine in the intensity of one or two sensory attributes of flavor,but in general,the recombinant wine samples could reconstruct the corresponding wine flavor profile better.The results showed that 17 flavor substances(ethyl caprylate(OAV: 28～541),ethyl hexanate(OAV: 12～215),ethyl valerate(OAV: 2～190),ethyl laurate(OAV:5～121),isoamyl acetate(OAV:15～81),ethyl decanate(OAV:4～48),Ethyl butyrate(OAV: 5～40),butyric acid(OAV:2～18),acetal(OAV:11～15),isobutyric acid(OAV:7～14),ethyl linoleic acid(OAV:3～13),2-Methylbutanol(OAV:2～13),ethyl benzoate(FD=256),Ethyl seventeenth acid ester(FD=256),secondary butyl alcohol(FD=256),common valeric acid(FD=256),2,4-Tert butyl phenol(FD=256))in the base liquor were typical flavor substance in Sichuan-style xiaoqu liquor.