The aroma components of baijiu.
baijiu flavor components include: alcohols, esters, acids, aldehydes and ketones, acetals, aromatic compounds, nitrogen-containing compounds and furan compounds.
In addition to ethanol, the most important alcohols are isoamyl alcohol, isobutanol and n-propanol. Luzhou-flavor and sauce-flavor baijius also contain a certain amount of n-butanol. baijiu manufacturers belong to mellow sweetness and flavor additives. The main source of substances plays an important role in forming the flavor of the wine and promoting the fullness and thickness of the wine; alcohols are also the precursors of esters.
Esters are aromatic compounds that play an important role in various flavored baijius and are the main factors in the formation of strong aromas in the body. Ethyl caproate, ethyl lactate and ethyl acetate are important flavor components of baijiu.
Acids are mainly organic acids such as lactic acid, acetic acid, butyric acid and caproic acid, which affect the taste and aftertaste of baijiu. It is the main factor that affects taste.
Aldehydes and ketones include acetaldehyde, 2,3-butanedione and 3-hydroxybutanone. Acetals The highest content of acetals. 4-ethylguaiacol, benzaldehyde. Aromatic compounds such as vanillin and tyrosol are important flavor components of Maotai-flavored baijiu. β-Phenylethanol has the highest content in soy-flavored baijiu, followed by rice-flavored baijiu.
Nitrogen-containing compounds are mainly tetramethylpyrazine, trimethylpyrazine and 2,6-dimethylpyrazine. Furan formaldehyde is more prominent among furan compounds, which is one of the characteristic components of Maotai-flavor baijiu.
In addition to ethanol, the most important alcohols are isoamyl alcohol, isobutanol and n-propanol. Luzhou-flavor and sauce-flavor baijius also contain a certain amount of n-butanol. baijiu manufacturers belong to mellow sweetness and flavor additives. The main source of substances plays an important role in forming the flavor of the wine and promoting the fullness and thickness of the wine; alcohols are also the precursors of esters.
Esters are aromatic compounds that play an important role in various flavored baijius and are the main factors in the formation of strong aromas in the body. Ethyl caproate, ethyl lactate and ethyl acetate are important flavor components of baijiu.
Acids are mainly organic acids such as lactic acid, acetic acid, butyric acid and caproic acid, which affect the taste and aftertaste of baijiu. It is the main factor that affects taste.
Aldehydes and ketones include acetaldehyde, 2,3-butanedione and 3-hydroxybutanone. Acetals The highest content of acetals. 4-ethylguaiacol, benzaldehyde. Aromatic compounds such as vanillin and tyrosol are important flavor components of Maotai-flavored baijiu. β-Phenylethanol has the highest content in soy-flavored baijiu, followed by rice-flavored baijiu.
Nitrogen-containing compounds are mainly tetramethylpyrazine, trimethylpyrazine and 2,6-dimethylpyrazine. Furan formaldehyde is more prominent among furan compounds, which is one of the characteristic components of Maotai-flavor baijiu.
