Characteristic Odor Compounds Of Fuhe Aroma And Flavor Type Liquor

Fuhe aroma and flavor type liquor is an innovative liquor developed by Anhui Golden Seed Liquor Co.,Ltd.,which integrates the brewing process of “strong sauce sesame”,it is brewed with six kinds of grains,co-fermented with three mixed Qu,accumulated in hightemperature environment and fermented in cellars with mud bottom and stone wall,it has the flavor characteristics of “roasted-sesame like aroma in first smell,strong-aroma in the mouth,sauce-aroma in after taste”.However,there were few studies on Fuhe aroma and flavor type liquor,and its important odor components need to be further clarified.Therefore,the molecular sensory science technique were used to identify the important aroma compounds of Fuhe aroma and flavor type liquor,meanwhile,the differences in compounds content of base liquor distilled by different layers of Jiupei were analyzed.This research will provide theoretical basis and practical guidance for the production,blending and quality control of Fuhe aroma and flavor type liquor.The main contents and results of the study are as follows:(1)A total of 126 odorants were identified from Fuhe aroma and flavor type liquor of general grade and premium grade base liquor by gas chromatography-mass spectrometry(GC-MS)and gas chromatography-olfactometry(GC-O)techniques.Among them,the compounds with osme value≥4.0 were acetate acid,ethyl hexanoate,3-methylbutanol and dimethyl trisulfide.(2)A total of 116 aroma compounds in different grades of Fuhe aroma and flavor type liquor were quantified by gas chromatography-flame ion detector(GC-FID),liquid-liquid microextraction(LLME),headspace solid-phase microextraction(HS-SPME)combined with GC-MS.Ethyl acetate was the most abundant compound in Fuhe aroma and flavor type liquor;3-methylbutyraldehyde,phenol and phenylacetaldehyde had higher concentration in Fuhe aroma and flavor type liquor than that in strong-aroma,sauce-aroma and roasted-sesame like aroma type liquor,while dimethyl trisulfide was the opposite;the similarity between Fuhe aroma and flavor type liquor and strong-aroma and sauce-aroma type liquor was higher than that of roasted-sesame like aroma type liquor.(3)According to the content of aroma compounds and their thresholds,the odor active value(OAV)analysis of the volatile aroma compounds was carried out,and the contribution of each aroma compound in Fuhe aroma and flavor type liquor to the overall flavor was determined.The results showed that the compound that contributed most to the overall flavor of Fuhe aroma and flavor type liquor was ethyl hexanoate(OAV≥4800),followed by ethyl butyrate,ethyl pentanoate,3-methylbutyraldehyde,ethyl octanoate,ethyl 4-methylpentanoate and ethyl 3-methylbutyrate(OAV≥1000).According to the result of recombination,the floral,fruity,alcohol and sweet aroma of Fuhe aroma and flavor type liquor were well simulated,while the roasted aroma and roasted-sesame like aroma were somewhat different.(4)Ultra performance liquid chromatograph(UPLC)was used to quantify the lactic acid in Fuhe aroma and flavor type liquor,other non-volatile organic acids and polyhydroxy compounds were quantified by bis(trimethylsilyl)trifluoroacetamide(BSTFA)derivatization combined with GC-MS.Lactic acid had the highest concentration.Pentanedioic acid,hexanedioic acid,isophthalic acid,terephthalic acid and protocatechuic acid were detected for the first time in Fuhe aroma and flavor type liquor.(5)The compounds in base liquor distilled by different layers of Jiupei were analyzed by partial least squares discriminant analysis(PLS-DA)combined with one-way analysis of variance(one-way ANOVA),31 key differential compounds were screened,such as lactic acid,glycerol,phenylacetaldehyde and ethyl 4-methylpentanoate.The compounds with higher content in base liquor distilled by bottom Jiupei were mainly some volatile aroma compounds,which contributes floral and fruity aroma;the compounds with higher content in base liquor distilled by top and middle Jiupei were mainly some non-volatile organic acids.