Effects of adding Chinese medicinal materials to the Green-covering Guanyin Tuqu on flavor components of light-flavor Baijiu
Year: 2025
Type: article
Abstract: In order to investigate the effects of 10 Chinese medicinal materials (cinnamon, clove, Salviae miltiorrhizae, ginseng, Astragalus Membranaceus, Pericarpium Citri Reticulatae (Chenpi), Angelica sinensis (Danggui), Ligusticum Chuanxiong (Chuanxiong), Polygonum hydropiper (Laliao), Licorice) added in Green-covering Guanyin Tuqu on the quality of light-flavor (Qingxiangxing) Baijiu, 10 Chinese medicinal materials were added at 5% addition in the Green-covering Guanyin Tuqu (Yaoqu), and pure Green-covering Guanyin Tuqu (Tuqu) as a control, Yaoqu Baiju and Tuqu Baijiu were brewed, respectively. The liquor yield, liquor quality indexes (ethyl acetate, n-propanol, fusel oil), volatile flavor substances and active ingredient were determined by gas chromatography (GC), gas chromatography mass spectrometry (GC-MS) and headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS). The results showed that compared with Tuqu Baijiu, the liquor yield of Yaoqu Baijiu increased by 2.93 percentage points, n-propanol and fusel oil decreased by 0.08 g/L and 0.12 g/L, respectively, and ethyl acetate decreased by 0.18 g/L. 99 and 101 kinds of volatile flavor substances were detected in the samples of Tuqu Baijiu and Yaoqu Baijiu, respectively. Isocaryophyllene, copaene, calamene, eugenol and α-calacorene were found in Yaoqu Baijiu, among which the relative content of isocaryophyllene was the highest (1.36%). Compared with Tuqu Baijiu samples, the contents of tetramethylpyrazine and guaiacol in Yaogu Baijiu increased by 12.62% and 23.36%, respectively.
Author: JIANG Wei, LI Rui, JIANG Dan, TANG Jie, LIN Bin, LI Qun, ZHANG Jingjing, KE Hanbing, YANG Qiang, CHEN Shenxi
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: green
OpenAlex ID: W6922052509
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