Research on the origin of the "grain aroma" in Nongxiangxing baijiu based on the flavor profile of steamed brewing grains.

ABSTRACT: The unique flavor profile of Nongxiangxing baijiu is intricately linked to its interlocking brewing processes. However, limited research exists on how the raw grains used in brewing affect baijiu's flavor through the simultaneous distillation of raw and fermented materials. This study used Simultaneous Distillation Extraction coupled with Gas Chromatography-Mass Spectrometry to analyze the flavor composition of five brewing materials and one brewing adjunct: sorghum, rice, maize, millet, wheat, and rice husks-after steaming and the flavor quality of the crude baijiu produced through different brewing techniques. The results revealed that the steaming of raw grains contributes seven new flavor compounds to the crude baijiu, including propionic anhydride, p-vinylguaiacol, (E)-2-decenal, nona

SUBMITTER: Yuan P 

PROVIDER: S-EPMC12362078 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature