Variation Regularity of Volatile Substances in Luzhou Flavor Liquor during Distillation Process
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Abstract:
A direct injection combined with Gas Chromatography-Mass Spectrometry (GC-MS) was established to study the variation of volatile substances in the distilled fermented grains with 100 years and 300 years, and 70 volatiles compounds in Luzhou flavor liquor were indentified, including 39 esters, 14 alcohols, 6 acids 3 alkanes, 5 aldehyde ketones and other 3 compounds, in which 46 compounds were found out both in the two kinds of liquors. In the process of distillation, propylene glycol, 2,3-butanediol, acetic acid, phenyl ethyl acetate, ethyl myristate, ethyl palmitate, ethyl oleate and ethyl linoleate were all rising, and ethyl caprylate, hexyl butyrate, butyl caproate, ethyl heptanoate, hexyl acetate, butyrate butyrate, ethyl pentanoate, isoamyl acetate, n-butyl alcohol, n-amyl alcohol and 2-methyl butanol showed a decreasing trend. In addition, hexanoic acid, butanoic acid, 1-hexanol, 1-octanol showed an increasing trend. The study initially investigated the difference of flavor substances in the distillation liquor from different pit ages, and explored the relationship between the content of flavor substances and the flow time of liquor in the distillation process of different distillates. The results provided a scientific basis of liquor distillation, efficiently liquor selection and optimized storage.
