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Regional aroma characteristics of sorghum for Chinese liquor production

机译：中国酒生产高粱的区域芳香特征

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摘要

Sorghum is a key raw material in the production of Chinese liquor, that contributes to product quality. The role of regional sources of sorghum remains unclear, so in this study, six samples of sorghum were selected from two regions in China and from Canada. In this work, free and bound aroma compounds were analysed in six samples of sorghum. In all, 34 free aroma compounds were analysed by gas chromatography-mass spectrometry, including eleven alcohols, five esters, three acids, five aldehydes and ketones, eight benzoic compounds, one terpene and one other compound. Alcohols and benzoic compounds (1-octanol, 1 -dodecanol, 1 -octen-3-ol, 2-phenylethanol, 2-ethylphenol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol) distinguished the regional characteristic of free aroma compounds in sorghum, based on multivariate statistical analysis. Additionally, 28 compounds were detected in bound forms. Among them, benzoic compounds (phenol, 3,5-dimethyl benzaldehyde, 2-phenylethanol), acids (heptanoic acid, hexanoic acid, octanoic acid), aldehydes (octanal, (E)-2-decenal, (E)-2-octenal, (E)-2,4-nonadienal) could be used to distinguish regional characteristics of bound aromas in sorghum. This study shows that the regional characteristics of free and bound aroma compounds in sorghum could be distinguished. This work provides insight in the selection of sorghum to modify the aroma of Chinese liquor and other fermented beverages. © 2020 The Institute of Brewing & Distilling
机译：高粱是中国酒生产的关键原料，有助于产品质量。区域来源的角色仍然尚不清楚，所以在本研究中，六个样本的高粱样品被选自中国和加拿大的两个地区。在这项工作中，在六个高粱样品中分析了自由和结合的香气化合物。在所有情况下，通过气相色谱 - 质谱法分析了34种游离香气化合物，包括十一醇，五酯，三酸，五只醛和酮，八个苯甲酸，一种萜烯和另一种化合物。醇和苯甲酸苯甲酸（1-辛醇，1-癸烷醇，1- octen-3-醇，2-苯基乙醇，2-乙基苯酚，2-甲氧基苯酚，4-乙基-2-甲氧基苯酚）区分游离香气化合物的区域特征高粱，基于多变量统计分析。另外，以染色形式检测28种化合物。其中，苯甲酸（苯酚，3,5-二甲基苯甲苯胺，2-苯基乙醇），酸（庚酸，六烷酸，辛酸），醛（辛烷值，（辛醛，（e）-2-藜，（e）-2- octenaL，（e）-2,4-非成立剂可用于区分高粱中结合香气的区域特征。本研究表明，可以区分高粱中自由和结合香气化合物的区域特征。这项工作提供了洞察力，在选择高粱以改变中国酒和其他发酵饮料的香气。 ©2020酿造和蒸馏

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  • 来源
    《Journal of the Institute of Brewing》 |2020年第3期|306-315|共10页
  • 作者

    Shuai Cao; Li Wang; Qun Wu; Derang Ni; Yan Xu; Lin Lin;

  • 作者单位

    Key Laboratory of Food Science and Technology The Key Laboratory of Industrial Biotechnology Ministry of Education Synergetic Innovation Center of Food Safety and Nutrition School of Biotechnology Jiangnan University Wuxi Jiangsu China 214122;

    Kweichow Moutai Group Renhuai Guizhou 564501 China;

    Key Laboratory of Food Science and Technology The Key Laboratory of Industrial Biotechnology Ministry of Education Synergetic Innovation Center of Food Safety and Nutrition School of Biotechnology Jiangnan University Wuxi Jiangsu China 214122;

    Kweichow Moutai Co. Ltd Renhuai Guizhou 564501 China;

    Key Laboratory of Food Science and Technology The Key Laboratory of Industrial Biotechnology Ministry of Education Synergetic Innovation Center of Food Safety and Nutrition School of Biotechnology Jiangnan University Wuxi Jiangsu China 214122;

    Kweichow Moutai Co. Ltd Renhuai Guizhou 564501 China;

  • 收录信息 美国《科学引文索引》(SCI);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    sorghum; free and bound aromas; region; Chinese liquor;

    机译：高粱;自由和结束的香气;地区;中国酒;

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