In this study, we focused on methional, a characteristic flavor compound of Sesame aroma baijiu, and investigated its production during the stacking fermentation of baijiu jiupei. It has been speculated that the Maillard reaction occurs during the stacking fermentation, which results in the production of methional. This research showed that methional increased during the stacking process, reaching 0.45 mg/kg in the later stage of stacking fermentation. To simulate the stacking fermentation, a Maillard reaction model was established for the first time with conditions determined based on the measured stacking parameters (pH, temperature, moisture, reducing sugars, etc.). Through the analysis of the reaction products, we found that it is highly possible that the Maillard reaction occurs during the stacking fermentation, and a potential formation route of methional during the process was elucidated. These findings provide insights for the study of relevant volatile compounds in baijiu.

本研究以芝麻香型白酒的特征风味化合物甲缩醛为研究对象，对其在白酒酒配的堆积发酵过程中的产生进行了研究。据推测，在堆积发酵过程中发生了美拉德反应，从而产生了甲缩醛。研究表明，在堆垛过程中，甲硫醛不断增加，在堆垛发酵后期达到0.45 mg/kg。为了模拟堆积发酵，首次建立了美拉德反应模型，并根据实测堆积参数（pH、温度、水分、还原糖等）确定条件。通过对反应产物的分析，我们发现堆垛发酵过程中极有可能发生美拉德反应，并阐明了该过程中甲硫醛的潜在形成途径。这些发现为白酒中相关挥发性化合物的研究提供了思路。