Research On Quality Improvement Of Traditional Tongshan Sorghum Liquor

Chinese liquor has a long history of traditional craft skills. Since ancient times, Chinese people have the culture and customs of drinking liquor. The object of this study is Tongshan sorghum liquor, which is industrial product of Zhuji famous specialty "Tongshanshao". It is fen-flavor liquor and has a chilly style of the general sorghum liquor, but its aroma is relatively thin.In this experiment, the traditional fermentation process of Tongshan sorghum liquor was optimized through five methods and produced nine samples of improved fermentation process. The nine samples were made sensory evaluation and scored.According to the quality score results, four samples with high scores were selected and they were Sample 3B, Sample 4A, Sample 4B and Sample 5 A.Aroma compounds from fen-flavor traditional Tongshan sorghum liquor, as well as samples of improved fermentation process were extracted by using headspace solid phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS). The results showed that the total of 71 aroma compounds were identified in the three samples of fen-flavor liquor:35 aroma compounds were identified in traditional Tongshan sorghum liquor, mainly including esters, alcohols and aromatics, and the main aroma compounds such as hexanoic acid ethyl ester, ethyl acetate,3-methyl-l-butanol,1,1-diethoxy-ethane and butanoic acidethyl ester.27 aroma compounds were identified in Sample3B, mainly including esters, alcohols and alkanes, such as ethyl acetate,3-methyl-l-butanol,1,1-diethoxy-ethane and phenylethyl alcohol.In Sample 4A,45 aroma compounds were identified, mainly including esters, alcohols, alkanes and olefins, such as ethyl acetate,1,1-diethoxy-ethane,3-methyl-l-butanol, D-Limonene and dodecane.41 aroma compounds were identified In Sample 4B, mainly including esters, alkanes, olefins and aromatics, such as ethyl acetate, 1,1-diethoxy-ethane,3-methyl-l-butanol, D-Limonene and tetradecane. In Sample 5A,33 aroma compounds were identified, mainly including esters, alcohols and alkanes, such as ethyl acetate,1,1-diethoxy-ethane and 1-methoxy-3-methyl- butane.The results indicate that the aroma compounds in Sample 4A and Sample 4B increase significantly after fermentation process improvement, with the melioration of taste and flavor.