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

ABSTRACT: Solid-state distillation is a distinctive process for extracting the baijiu aroma compounds that determine the flavor character of baijiu. In this study, the changes in various chemical properties of the aroma compounds in three classical Jiangxiangxing baijiu fermented grain distillation processes were analyzed. The changes in the aroma compounds in the instantaneous distillates were quantified and correlation analyzes were conducted. The results showed that the effect of the aroma compounds was greater than the differences between the fermented grains. Eleven representative aroma compounds were selected to develop the kinetic models describing two opposing changes. For the regulation of the Jiangxiangxing baijiu aroma compounds, their recovery rates were calculated using a

SUBMITTER: Gao Y 

PROVIDER: S-EPMC10814311 | biostudies-literature | 2024 Jan

REPOSITORIES: biostudies-literature