Regional aroma characteristics of sorghum for Chinese liquor production,Journal of the Institute of Brewing

当前位置： X-MOL 学术 › J. Inst. Brew. › 论文详情

Our official English website, www.x-mol.net, welcomes your feedback! (Note: you will need to create a separate account there.)

Regional aroma characteristics of sorghum for Chinese liquor production
Journal of the Institute of Brewing ( IF 2.4 ) Pub Date : 2020-06-09 , DOI: 10.1002/jib.613
Shuai Cao ₁ , Li Wang ₂ , Qun Wu ₁ , Derang Ni ₃ , Yan Xu ₁ , Lin Lin ₃

Affiliation

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

更新日期：2020-06-09

点击分享查看原文

点击收藏

阅读更多本刊新发论文本刊介绍/投稿指南