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Published on: May 26, 2023
Unveiling the mystery of baijiu blending based on flavoromics
Jiawen Duan1, Dan Qin1, Lu Gao2
1Department of Nutrition and Health, China Agricultural University, Beijing 100193, China.
Abstract:
Baijiu brewing process is complex. Blending is one of the indispensable production processes, and a crucial step in determining the final quality and sensory characteristics of baijiu. A total of 577 volatile compounds, 77 aroma active compounds, and 47 key aroma compounds were identified in blending samples using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC × GC-TOFMS), and gas chromatography-olfactometry-mass spectrometry (GC-O-MS). Taking strong flavor baijiu (SFB) as an example, we explored the relationship between blending samples and commercial baijiu. Tiaoweijiu elevated the overall style, Dazongjiu layed the foundation for the aroma type, Daijiu enriched the aroma characteristics, and Dajiu mainly played a supporting role. The style of baijiu was shaped through the synergy of these four baijius. This research first exploring the secrets of baijiu blending and clarifying the role of blending samples in commercial baijiu. It is important for later product development and quality improvement.
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