ArticleFood chemistry: X2026
Contribution of sorghum cooking-related aroma components to the formation of compound aroma of Luzhou-flavor baijiu.
Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
The formation of Luzhou flavor of baijiu is closely related to the brewing process, but how the raw materials affect the baijiu flavor through simultaneous distillation of raw and fermented materials. In this study, simultaneous distillation extraction-gas chromatography-mass spectrometry was used to analyze the flavor of four kinds of sorghum cooking and the composition of base baijiu in different processes. It was found that grain cooking not only introduced new flavor substances such as ethyl oleate, ethyl linoleate, α-terpinene, acetone and 4-vinylguaiacol, but also significantly increased the content of seven key flavor compounds such as ethyl valerate, ethyl heptanoate, ethyl acetate, ethyl butyrate, ethyl octanoate, ethyl hexanoate, and ethyl lactate. It is proved that, during simultaneous distillation of raw and fermented materials, grain raw materials directly participate in and contribute to the formation and accumulation of liquor flavor through thermal conversion and co-fermentation.
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