1. Relationship between the Sorghum's Physicochemical Attributes and the Flavor Components of Qing Stubble Daqu Baijiu
- Author
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Linming SHI, Yanhong DU, Jianguang NIE, Hao TAN, Simai LI, and Tingting LI
- Subjects
light flavor baijiu ,sorghum's physicochemical properties ,different varieties ,baijiu flavor component ,correlation analysis ,Food processing and manufacture ,TP368-456 - Abstract
High-quality raw materials constitute a critical prerequisite for crafting premium Baijiu. This study aimed to explore the correlation between the physicochemical properties of sorghum and the quality of Qingcha Daqu Baijiu. Utilizing gas chromatography, this research analyzed the flavor compound profiles in sorghum variants 'JINZA 22' 'Northeast sorghum' and 'American sorghum'. Differential markers in Baijiu samples were identified through partial least squares discriminant analysis (PLS-DA). Further, the Mantel test was employed to probe the associations between sorghum's physicochemical attributes and the differential compounds in Baijiu. Additionally, Pearson correlation analysis elucidated the relationship between sorghum quality and alcohol yield. The findings revealed fifteen distinct biomarkers across the Baijiu samples. Notably, protein content in sorghum was significantly positively correlated with β-phenylethanol and 3-hydroxy-2-butanone in Baijiu samples (P
- Published
- 2025
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