Quality and volatile flavor components analysis of potato distilled spirits fermented with different Jiuqu

Abstract

In order to explore the influences of different Jiuqu on the quality and volatile flavor components of potato distilled spirits, using "Qian potato 7" as raw material, the potato distilled spirits were prepared by 5 commercially Jiuqu (AK, AB, AN, YD, CZC) fermentation, respectively. The physicochemical indexes of potato distilled spirits were determined and the sensory evaluation was performed, and the volatile flavor components were detected by headspace-solid phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the physicochemical indexes of 5 potato distilled spirits were different greatly, and the alcohol content (37.50%vol), total acid content (3.80 g/L), pH (4.40), total ester content (400.67 g/L) were the highest in spirits samples fermented by Jiuqu YD, AB, AK and CZC, respectively, and the methanol contents were much lower than the national regulations. The spirits samples fermented by Jiuqu CZC had the highest sensory score (87.1 points). A total of 67 volatile flavor components were detected from 5 potato distilled spirits, and 26, 29, 20, 18 and 30 volatile flavor components were detected from the samples fermented by Jiuqu AK, AB, AN, YD and CZC, respectively. Among them, there were 4 common components, including β-phenyle- thanol, ethyl decanoate, ethyl laurate and octanoic acid. 5 potato distilled spirits could be distinguished by principal component analysis (PCA), indicating that different Jiuqu had great influences on the types and contents of volatile flavor components in potato distilled spirits, which could provide theoretical basis for the screening, research and development of Jiuqu and product development of potato distilled spirits.

Keywords

• <i>jiuqu</i>|potato|distilled spirits|quality|volatile flavor component