The Effect Of Different Proportion Of Sweet Sorghum Materials On The Types And Relative Content Of Flavor Substances Of Sweet Sorghum Liquor

Sweet sorghum(Sorghuam bicolor(L)Moench)has high sugar content,it can produce liquor which taste special.Compared with the traditional liquor production,the saccharification steps of sweet sorghum strew is removed in the process of solid state fermentation for liquor making and it can improve the yield of liquor production and save the time.Flavor substance is very important to the flavor of liquor.The purpose of this study is research the effect of different proportion of sweet sorghum materials on the types and relative content of flavor substances of sweet sorghum liquor.In this study,three treatments are applied to studies the effect of different composition of raw materials on the flavor substances of sweet sorghum liquor.Treatment 1 is single stalk fermentation(the group of stalk).Treatment 2 is mixed fermentation of spike,leaf and stalk(the group of spike,leaf and stalk).Treatment 3 is mixed fermentation of leaf and stalk(the group of leaf and stalk).Each treatment was produced liquor by solid state fermentation.The liquor was extracted by hexane,adjust the pH step by step.The liquor was separated into acid fraction,water-soluble fraction,basic fraction,neutral fraction.These fractions were identified by using GC-MS and NIST mass spectrometry database.The relative content was calculated using the area normalization method.The main results are as follows:(1)Total of 95 kinds of flavor substance are identified in 3 treatments.It includes 29 esters,2 lactones compounds,19 alcohols compounds,11 aldehydes compounds,15 hydrocarbon compounds,7 phenolic compounds,4 ketone compounds,2 ether compounds and 8 other kinds of compounds which have 1 furan,2 quinoline,2 pyrazine and 2 pyrazole.There were 78 kinds of compounds in treatment 1,73 kinds of compounds in treatment 2,63 kinds of compounds in treatment 3.(2)Acid fraction mainly contain phenolic compounds and acid compounds.The relative content of phenolic compounds is higher in treatment 1,it's 62.00%.The relative content of acid compounds is higher in treatment 2,it's 14.05%.Aldehydes,alcohols and ketones compounds were mainly detected in water-soluble fraction.The relative content of alcohols is 82.69%in treatment 1.The relative content of ketone is 7.14%in treatment 2.The relative content of aldehydes is 19.81%in treatment 3.In basic fraction,the relative content of nitrogen-containing heterocyclic is 91.40%in treatment 2.Neutral fraction mainly contain esters,lactones,alcohols,hydrocarbons,aldehydes.The relative content of alcohols is 34.50%in treatment 1.The relative content of lactones and hydrocarbons were 2.53%,7.60%in treatment 2.In treatment 3,the relative content of esters and aldehydes were 72.66%,5.89%.(3)Treatment 1,treatment 2 and treatment 3 score 88 points,85 points and 91 points of sensory evaluation.The results show that the relative content of phenolic compounds and alcohols are higher in treatment 1 than in other treatments.The relative content of acids,nitrogen-containing heterocyclic,hydrocarbons,ketones and lactones are higher in treatment 2.In treatment 3,the relative content of esters and aldehydes are higher.According to the sensory evaluation score and GC-MS identification results,treatment 3 may be more suitable for producing high quality sweet sorghum straw liquor.