Exploring the influence of vacuum distillation on volatile profile and sensory characteristics of <i>Rice-flavor baijiu</i>.

ABSTRACT: This study assessed the effects of vacuum distillation (0.2, 0.4, 0.6, 0.8 atm) versus atmospheric distillation on Rice-flavor Baijiu. Distillation time was maximally reduced by 33.78 % at 0.6 atm without reducing yield. Fifty-four VOCs were identified, nineteen and thirteen with OAVs >1 in high alcohol (HAR) and low-alcohol (LAR) raw Baijiu samples, respectively. Branched-chain alcohols exhibited negative pressure correlation, whereas aromatic alcohols showed positive correlation. Short-chain esters fluctuated in HAR but correlated positively in LAR, while long-chain esters exhibited the reverse pattern. Integrated analysis of total acid/ester content, and total OAVs of desirable and undesirable compounds identified 0.6 and 0.8 atm as the optimal

SUBMITTER: Ye D 

PROVIDER: S-EPMC12807832 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature