Abstract
The flavor of Huangjiu is closely related to its brewing technology. Patterns of aroma component succession during the process of brewing broomcorn millet Huangjiu were investigated by solvent-assisted flavor evaporation combined with gas chromatography–mass spectrometry and chemometrics. During fermentation, esters, alcohols, acids, ketones, acetals, sulfur compounds, furans, and lactones were formed mostly in the chief fermentation stage; nitrogenous and phenolic compounds increased in the primary fermentation stage and then decreased; aldehydes decreased after fermentation started; and terpenes decreased after five days. During aging, acids, alcohols, ketones, lactones, phenols, and nitrogenous and sulfur compounds first decreased and then increased; and esters, acetals, aldehydes, and furans always increased, while terpenes decreased continuously. Key odorants, including acetic acid, 3-methylbutanoic acid, 1,1-diethoxyethane, and 3-methylbutanal, were produced in large quantities in the primary fermentation stage; ethyl lactate, β-phenylethanol, and 2/3-methyl-1-butanol were generated in large quantities in the chief fermentation stage; and sotolon and methional were generated in the aging stage. This study is of great significance for the quality control of Huangjiu production.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
