Abstract
Storage is essential in improving the quality of strong‐flavor baijiu (SFB). Here, we investigated the release behaviors of metals from containers into SFB and their effects on the evolution of aroma compounds during storage. Twenty‐six metals were identified in SFB samples. The concentrations of Na, K, Ca, Mg, Al, and Fe obviously increased after storing in pottery jar, whereas those of Fe and Cu greatly increased after storing in stainless‐steel vessel. The volatility of most esters, alcohols, ketone, furan, and aldehyde decreased, whereas that of most acids increased after adding the metal ions into fresh SFB. The fluorescence intensity of SFB decreased with increased aging time in pottery jar, whereas the fluorescence intensity of acids was quenched with adding Fe3+ and Cu2+. All these results suggested that some metals released from containers had binding affinities with acids, thereby reducing SFB organoleptic stimulation by forming metal‐aroma compound complexes during storage.
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