Abstract:With the aid of derivatization and gas chromatography-mass spectrometry combined with metabolomics analysis, the differences in the compositions of different years-stored base liquors were examined. The results showed that there were 59 compounds in different years-stored base liquors, including 30 kinds of organic acids, 10 kinds of amino acids, 7 kinds of sugar substances, 7 kinds of sugar alcohol substances and 5 kinds of other compounds. Based on sample dendrogram, PCA and PLS-DA analysis, new liquors and liquors stored for 2 years could be classified as one category, liquors stored for 3 years and 5 years as one category, and liquors stored for 7 years and 9 years as one category. The classification was obvious, indicating that there were obvious differences in compound types and contents among different years-stored base liquors. According to the importance of VIP variables, 20 different compounds were screened out, including organic acids, amino acids, sugars and glycerol. The contents of these substances significantly increased during storage, which was related to the particularity of the inner wall materials during Jiuhai making. This is also the reason why the new liquor becomes mellow after being stored in the Jiuhai for a period of time. The storage of liquor- in Jiuhai plays an important role in the formation of liquor flavor.
