Aroma Compound Changes in the Jiangxiangxing Baijiu Solid-State Distillation Process: Description, Kinetic Characters...

Area of Science:

• Food Chemistry
• Distillation Science
• Sensory Analysis

Background:

• Solid-state distillation is crucial for extracting baijiu aroma compounds.
• Understanding aroma compound dynamics is key to baijiu flavor characterization.
• Jiangxiangxing baijiu has distinct aroma profiles influenced by fermentation and distillation.

Purpose of the Study:

• To analyze chemical property changes of aroma compounds during Jiangxiangxing baijiu distillation.
• To quantify aroma compound changes in distillates and establish correlations.
• To develop kinetic models for aroma compound regulation and optimize recovery rates.

Main Methods:

• Analysis of chemical properties of aroma compounds in three Jiangxiangxing baijiu fermented grain distillations.
• Quantification of aroma compound changes in instantaneous distillates.
• Development of kinetic models for eleven representative aroma compounds.
• Calculation of recovery rates using kinetic models and comparison at different cut-off values.

Main Results:

• Aroma compound effects were more significant than fermented grain differences.
• Kinetic models were developed to describe opposing changes in aroma compounds.
• Optimal recovery rate for 2,3,5,6-tetramethylpyrazine was 14.53% at cut-off values of 3.9 and 19.8 min.
• Representative changes in aroma compounds were identified.

Conclusions:

• Solid-state distillation significantly impacts baijiu aroma compound profiles.
• Kinetic modeling provides a method for regulating aroma compound recovery.
• Specific cut-off values can optimize the recovery of characteristic aroma compounds like 2,3,5,6-tetramethylpyrazine in Jiangxiangxing baijiu.