| Abstrakt: |
Based on intelligent senses and gas chromatography-ion mobility spectrometry (GC-IMS) technology, this study took the fourth round base liquor collected from Handan Yongbufenli Wine Co., Ltd.in Hebei province as the main research object to explore the influence of storage years on the sensory quality and flavor characteristics of Maotai-flavor liquor. The results showed that the total ester content and total ester content of Maotai-flavor liquor in different storage years were 74.16-85.40 mmol/L and 2.89-3.64 g/L, respectively. With the increase of the storage years of Baijiu, the total ester content, total ester content, flavor, organic sulfide and terpene content in liquor body showed a significant downward trend, while the brightness, acid taste and aroma content of liquor body increased significantly. A total of 49 volatile compounds were identified by GC-IMS, which can effectively distinguish Maotai-flavor liquor with different storage years. Eighteen key differential compounds with variable importance in the projection (VIP) value>1 and P<0.05 were screened, and six aroma compounds with relative odor activity value (ROAV)>1 were selected from them.Among them, 3-methylbutyrate ethyl ester and 2-methylbutyrate ethyl ester were significantly higher in Maotai-flavor liquor stored for 10 years (P<0.05), and they played a positive role in the sensory quality of Baijiu, such as brightness, acidity, bitterness, astringency, saltiness and aromatic flavor. Therefore, Maotai-flavor liquor stored for 10 years has better quality, and this study provides a theoretical basis for selecting the appropriate storage time for Maotai-flavor liquor. [ABSTRACT FROM AUTHOR] |
