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Unlabelled: The aim of this study was to investigate the dynamic of volatile compounds in the Zaopei during the fermentation and distillation process by headspace solid-phase microextraction-gas chromatography mass spectrometry (HS-SPME-GCMS). Physicochemical properties analysis of Zaopei (fermented grains [FG], fermented grains mixed with sorghum [FGS], streamed grains [SG], and streamed grains mixed with Daqu [SGD]) showed distinct changes. A total number of 66 volatile compounds in the Zaopei were identified, in which butanoic acid, hexanoic acid, ethyl hexanoate, ethyl lactate, ethyl octanoate, hexyl hexanoate, ethyl hydrocinnamate, ethyl oleate, ethyl hexadecanoate, and ethyl linoleate were considered to be the dominant compounds due to their high concentrations. FG had the highest volatile compounds (112.43 mg/kg), which significantly decreased by 17.05% in the FGS, 67.12% in the SG, and 73.75% in the SGD. Furthermore, about 61.49% of volatile compounds of FGS were evaporated into raw liquor, whereas head, heart, and tail liquor accounted for 29.84%, 39.49%, and 30.67%, respectively. Each volatile class generally presented a decreasing trend, except for furans. Especially, the percentage of esters was 55.51% to 67.41% in the Zaopei, and reached 92.60% to 97.67% in the raw liquor. Principal component analysis based ordination of volatile compounds data segregated FGS and SGD samples. In addition, radar diagrams of the odor activity values suggested that intense flavor of fruit was weakened most from FG to SGD., Practical Application: The dynamic of volatile compounds in the Zaopei during the fermentation and distillation process was tested by SPME-GCMS. The result of this study demonstrated that both volatile compounds of Zaopei and thermal reaction during distillation simply determined the unique feature of raw liquor. This study was conducted based on the real products from liquor manufactory, so it is practicable that the method can be used in an industry setting., (© 2015 Institute of Food Technologists®)

This study aimed to investigate the effects of different distillation patterns on main compounds of Chinese Luzhou-flavour liquor. Results showed that more volatiles of raw liquor might originate from fresh grains for a newly constructed pit. A modest ( p = 0.05) increase in the total amount of volatiles was found in the heart liquor from fermented grains added to fresh grains and rice hulls to distillate (AG pattern), reaching a maximum value of 1012.22 mg/L. The percentage of esters in the AG pattern ranged from 81.22 to >95.03% compared with samples from fermented grains only added to rice hulls to distillate (NG pattern). Acids in the heart liquor obtained by the AG pattern were higher than those for NG, but the corresponding proportion was opposite. Alcohols were detected at ~1.62% in NG pattern but were 1.42% in AG. Cyanide and ethyl carbamate content in the head liquor were far higher than those in the heart and tail liquor. In particular, cyanide content dramatically increased after adding fresh grains during the distillation process. Copyright © 2017 The Institute of Brewing & Distilling [ABSTRACT FROM AUTHOR]