Based On The Strategy Of Flavoromics, The Key Components Of Maotai-flavor Liquor And Their Aroma And Taste Characteristics Were Studied

Soy sauce aroma type liquor has the most complex fermentation process and microbial system,as well as its flavor characteristics.Studying the variation law of flavor substances in the fermentation process of soy sauce aroma type liquor and the analysis of its characteristic flavor components is the basis of wine-making technology research,the premise of improving the yield and quality of soy sauce aroma type liquor,and the effective way to promote the technology of soy sauce aroma type liquor brewing.However,there is still a lack of systematic research on the flavor of soy sauce aroma type liquor,and it is difficult to analyze the changes of flavor substances and their internal mechanisms in the complex process.In order to study in detail the flavor structure and characteristics of the soy sauce aroma type liquor,this topic is based on the 1~7 rounds of liquor and the 1~7 rounds of typical flavors,studying the flavor structure characteristics and characteristic flavor components of different rounds of liquor in the brewing process.Further explore the chemical nature and the changing law of the unique flavor characteristics of the soy sauce aroma type liquor.Major contributions of this paper are obtained are as follows:(1)According to the analysis and summary of 63 GC-MS tic,148 kinds of flavor compounds were detected in 7 rounds of base of the soy sauce aroma type liquor,including 43 esters and 29 alcohols,21 kinds of volatile fatty acids,19 kinds of aromatics,10 kinds of furans,9 kinds of nitrogen-containing compounds(mainly pyrazines),7 kinds of ketones,4 kinds of acetals,3 kinds of phenols,one of a lactone compound,a aldehydes compound and a terpene compound.(2)According to the analysis and summary of 189 GC-MS spectra,a total of 139 flavor compounds were detected in the typical flavor of the sauce,there are 40 esters,26 alcohols,15 volatile fatty acids,18 aromatics,10 furans,9 nitrogen compounds,8 ketones,4 acetals,2 phenols,one of a lactone compound,a aldehydes compound and a terpene compound.A total of 133 flavor compounds were detected in alcoholic sweet liquor samples,including 37 esters,25 alcohols,18 volatile fatty acids,18 aromatics,9 furans,9 nitrogen compounds,7 ketones,4 acetals,3 phenols,one of a lactone compound,a aldehydes compound and a terpene compound.A total of 136 flavor compounds were detected in the typical scent of scented scent,of which 40 esters,28 alcohols,17 volatile fatty acids,17 aromatics,9 furans,8 nitrogen compounds,6 ketones,4 acetals,3 phenols,one of a lactone compound,a aldehydes compound and a terpene compound.(3)Volatile compounds are newly detected in soy sauce aroma type liquor,such as 2-hydroxy-4-methyl-pentanoic acid ethyl ester,3-hydroxy-3-methylbutyric acid ethyl ester,hydrogen succinate,13-methyl-tetradecanoate,N-propyl 9-octadecenoate,2-tetradecanol,cyclopentanol,3-methyl-2-buten-1-ol,3-methyl-cyclopentanol,3-methyl-3-buten-1-ol,2-methyl-2-propen-1-ol,3-methyl-cyclopentanol,3-ethoxy-1-propanol,2-tetradecanol and alpha-Muurolene.(4)The change trend of the total content of flavor compounds in different fermentation stages was as follows: three rounds of brewing were used as the turning point,and the first and second rounds of base wine first rose and then fell,and after three rounds,they rose again.The total content of flavor compounds and the types of flavor compounds in the typical liquors of the scented scented scent are the most common in the three typical body swatches,followed by the typical scent of the sauce and the least liqueur.(5)There are 35 kinds of flavor compounds in the sauce-flavored liquor,and the OAV is more than 1,including 9 esters,8 fatty acids,8 alcohols,3 aromatic compounds,3 pyrazines,one of a phenols,a furan,a aldehydes and a acetal compound.It plays an important role in the overall aroma of the soy sauce aroma type liquor.(6)There are 32 kinds of flavor compounds OAV greater than 1 in the typical liquor samples of the soy sauce aroma type liquor.Among them,there are 28 kinds of substances with OAV>1 in the typical liquor of the sauce,and 25 kinds of substances with OAV>1 in the alcoholic sweet liquor.There are 29 kinds of substances in the liquor with OAV>1.There were 24 compounds with average OAVs values greater than 1 in each typical liquor sample: 2-butanol,1-propanol,2-methyl-1-propanol,and so on.It plays an important role in the overall aroma of the soy sauce aroma type liquor.(7)Based on the PLSR method,the correlation analysis between the flavor components and the sensory evaluation properties of the sauce-flavor liquor was carried out.The results showed that nine compounds,such as 1-heptanol,1-octanol and ethyl undecanoate,contributed to the sensory properties of sauce,fragrant and roasted scent;five compounds,such as L-lactic acid and 2-furancrolein,contribute to the sweet sensory properties of alcohol;five compounds,such as 2-hydroxy-3-pentanone and ethyl hexanoate,contribute to the sensory properties of the Fermentation tank aroma;five compounds,such as 4-methyl-2-pentenoic acid,ethyl butyrate and phenylacetaldehyde,contribute to the sensory properties of grain,herb and green;four compounds,such as ethyl butyrate and butyl hydroxytoluene,contribute to the sensory properties of flower and fruit scent;five compounds,such as 2-pentadecanone and furfural,contribute to the sensory properties of the focus;five compounds,such as 2-nonanone and 4-methyl-2-pentenoic acid,contribute to the sensory properties of the scent;five compounds,such as propyl hexanoate,isoamyl acetate,and 2-methylpyrazine,contribute to the sensory properties of the fermented scent.