Analysis Of The Flavor Structure Of Guizhou Maotai-flavored Base Wine Based On Flavor Omics

Soy sauce flavor liquor is one of the most popular liquors in China,and Moutai Baijiu is famous both at home and abroad.Guizhou is China's main production province of soy sauce flavor liquor,including producing areas of Maotai Town area,Xishui area,Jinsha area et al.In order to explore the flavor structure of soy sauce flavor seven rounds base liquors of Guizhou,in this study,the first to the seventh round of soy sauce flavor base liquors from five regions in Guizhou province was selected as the research object,and the flavor structure was analyzed systematically by flavor omics method,which is of great significance for analyzing the quality characteristics of soy sauce flavor liquor from different regions.The main conclusions are as follows:(1)A total of 210 maps were obtained by liquid-liquid microextraction(LLME)and headspace solid phase microextraction(HS-SPME)to analyze the 1-7 rounds of soy sauce flavor base liquor from five production areas in Guizhou.246 main flavor compounds were accurately identified and analyzed in detail,including 112 esters,25 alcohols,17 volatile fatty acids and 14 aldehydes.There were 14 ketones,29 aromatic family,9 nitrogen-containing compounds,12 furans,4 sulfur compounds,8 phenols and 2 ethers.The structure of flavor kinds in one to seven rounds of liquors from five regions was different.(2)LLME,HS-SPME and GC-FID were used to quantitatively analyze the flavor compounds in the 1-7 rounds base liquor from five regions,and 315 chromatograms were analyzed and summarized.The results showed that the total content of flavor compounds in the base liquor from five regions in Guizhou was significantly different.The results showed that the total content of flavor compounds in the first and second rounds of Maotai Town core area and edge area was the highest;the total content of flavor compounds in the third,fourth,fifth and sixth rounds of Maotai Town core area and Xishui area was the highest;the total content of flavor compounds in the seventh round of Maotai Town core area and Zunyi Dong gong si area was the highest.Under the largescale production cycle,the total content of flavor compounds in the core area of Maotai town was the highest,reaching 114.98 ± 2.50 g/L,while the content in Xishui area(104.37 ± 3.60 g/L),Maotai town edge area(99.48 ± 4.08 g/L),Zunyi Dong gong si area(90.04 ± 4.27 g/L)and Jinsha area(78.94 ± 4.10 g/L)decreased in turn.The variation trends of flavor compounds contents in the five regional base-liquors rounds were similar.The results showed that the content of high content compounds in the five regional round liquors had a small difference,and most of the low content compounds only existed in one regional round liquor.(3)The results of PCA analysis showed that there are significant differences in flavor characteristics among the five regions in 1-7 rounds base liquor.The flavor characteristics of the first and second round liquors are similar,which had a great correlation with fruit,flower,sweet,raw food and sour.The flavor characteristics of the third,fourth and fifth rounds of the liquor are similar,which had a good correlation with the mellow,musky,soy sauce,sweet.The flavor characteristics in the sixth and seventh rounds of liquor are similar,which had correlation with bitter flavor.