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首页> 外文期刊>Journal of the Institute of Brewing >Characterisation of volatile compounds In Maotai flavour liquor during fermentation and distillation
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Characterisation of volatile compounds In Maotai flavour liquor during fermentation and distillation

机译：发酵和蒸馏过程中茅台风味酒中挥发性化合物的表征

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Volatile constituents in raw liquor and zaopei during fermentation and distillation were investigated by gas chromatography. Zaopei (steamed grains mixed with Daqu [FG1], stacking fermented grains [FG2], anaerobic fermented grains [FG3] and steamed grains [FG4]) presented changes in physicochemical properties. In all, 72 volatile compounds were identified in zaopei and raw liquor with similarity across 12 zaopei preparations. Principal component analysis and partial least squares discriminant analysis differentiated FG3 from other samples based on content of aroma compounds. FG3 had the highest level of aroma compounds, which increased from the fourth to sixth batches, and was characterised by the presence of 1, 2-propanediol, acetic acid and linoleic acid, while the others were portrayed by phenylpropionate, ethyl laurate and 4-ethyl guaiacol. The volatile compounds of raw liquor were dominated by ethyl acetate and ethyl lactate. Correlation analysis illustrated a lack of correlation of volatile compound content between the raw liquors and the zaopei distillation variants. (C) 2019 The Institute of Brewing & Distilling
机译：用气相色谱法研究了发酵和蒸馏过程中原液和枣皮中的挥发性成分。枣皮（与大曲混合的蒸谷粒[FG1]，堆积的发酵谷粒[FG2]，厌氧发酵谷粒[FG3]和蒸谷粒[FG4]）表现出理化性质的变化。在枣皮和原液中共鉴定出72种挥发性化合物，与12种枣皮制品相似。主成分分析和偏最小二乘判别分析基于香味化合物的含量将FG3与其他样品区分开。 FG3的香气化合物含量最高，从第四批增加到第六批，其特征是存在1，2，丙二醇，乙酸和亚油酸，而其他的则由苯基丙酸酯，月桂酸乙酯和4-乙基愈创木酚。原液中的挥发性化合物主要由乙酸乙酯和乳酸乙酯组成。相关分析表明，原液和枣皮蒸馏变体之间的挥发性化合物含量缺乏相关性。 （C）2019酿造与蒸馏研究所

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