Changes in the Volatile Constituents and the Formation of the Flavor of Domestic Whisky during Its Production Process
This study is aim at confirming the key stage where the formation of volatile constituents in the headspace above domestic whisky takes place. The static headspace gas chromatography-mass spectrometry was employed to analyze the volatile constituents in the headspace above each production stage. The...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2023-06-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080199 |
| _version_ | 1797737830217154560 |
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| author | Huixing LI Bin XU Jiancheng LUO Xinlong HAN Xiaoyan DUAN |
| author_facet | Huixing LI Bin XU Jiancheng LUO Xinlong HAN Xiaoyan DUAN |
| author_sort | Huixing LI |
| collection | DOAJ |
| description | This study is aim at confirming the key stage where the formation of volatile constituents in the headspace above domestic whisky takes place. The static headspace gas chromatography-mass spectrometry was employed to analyze the volatile constituents in the headspace above each production stage. The principal coordinates analysis was used for the selection of classification criteria for the beverage in each stage, after which the orthogonal partial least square discrimination analysis was utilized to establish the classification model. The results showed that volatile constituents in the headspace varied significantly in different stages (α=0.05), and that the soaking was sufficient to be the classification criteria. Altogether 17 key differential components, including 11 introduced by oaks during soaking and aging, were found in samples before and after soaking. The 11 oak introduced components, except acetic acid, butyraldehyde, and heptadecane, contributed to the aroma of the whisky. Meanwhile, dimethyl sulfide, furan, ethyl hexanoate, butanol, 2-methylproapn-1-ol, and n-propanol were reduced after oak soaking. Obviously, the key stage was soaking in the formation of volatile constituents in the headspace above domestic whisky. |
| first_indexed | 2024-03-12T13:34:05Z |
| format | Article |
| id | doaj.art-25478f3024b546b286a6a6c8088dc0ee |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-03-12T13:34:05Z |
| publishDate | 2023-06-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-25478f3024b546b286a6a6c8088dc0ee2023-08-24T06:00:59ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062023-06-01441230030710.13386/j.issn1002-0306.20220801992022080199-12Changes in the Volatile Constituents and the Formation of the Flavor of Domestic Whisky during Its Production ProcessHuixing LI0Bin XU1Jiancheng LUO2Xinlong HAN3Xiaoyan DUAN4Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang 473004, ChinaHenan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang 473004, ChinaHenan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang 473004, ChinaCollege of Biology and Chemistry Engineering, Nanyang Institute of Technology, Nanyang 473004, ChinaCollege of Biology and Chemistry Engineering, Nanyang Institute of Technology, Nanyang 473004, ChinaThis study is aim at confirming the key stage where the formation of volatile constituents in the headspace above domestic whisky takes place. The static headspace gas chromatography-mass spectrometry was employed to analyze the volatile constituents in the headspace above each production stage. The principal coordinates analysis was used for the selection of classification criteria for the beverage in each stage, after which the orthogonal partial least square discrimination analysis was utilized to establish the classification model. The results showed that volatile constituents in the headspace varied significantly in different stages (α=0.05), and that the soaking was sufficient to be the classification criteria. Altogether 17 key differential components, including 11 introduced by oaks during soaking and aging, were found in samples before and after soaking. The 11 oak introduced components, except acetic acid, butyraldehyde, and heptadecane, contributed to the aroma of the whisky. Meanwhile, dimethyl sulfide, furan, ethyl hexanoate, butanol, 2-methylproapn-1-ol, and n-propanol were reduced after oak soaking. Obviously, the key stage was soaking in the formation of volatile constituents in the headspace above domestic whisky.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080199domestic whiskyheadspace gas chromatography-mass spectrometryvolatile constituentsflavor formingkey stage |
| spellingShingle | Huixing LI Bin XU Jiancheng LUO Xinlong HAN Xiaoyan DUAN Changes in the Volatile Constituents and the Formation of the Flavor of Domestic Whisky during Its Production Process Shipin gongye ke-ji domestic whisky headspace gas chromatography-mass spectrometry volatile constituents flavor forming key stage |
| title | Changes in the Volatile Constituents and the Formation of the Flavor of Domestic Whisky during Its Production Process |
| title_full | Changes in the Volatile Constituents and the Formation of the Flavor of Domestic Whisky during Its Production Process |
| title_fullStr | Changes in the Volatile Constituents and the Formation of the Flavor of Domestic Whisky during Its Production Process |
| title_full_unstemmed | Changes in the Volatile Constituents and the Formation of the Flavor of Domestic Whisky during Its Production Process |
| title_short | Changes in the Volatile Constituents and the Formation of the Flavor of Domestic Whisky during Its Production Process |
| title_sort | changes in the volatile constituents and the formation of the flavor of domestic whisky during its production process |
| topic | domestic whisky headspace gas chromatography-mass spectrometry volatile constituents flavor forming key stage |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022080199 |
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