Analysis on the differences of volatile flavor compounds in sauce-flavor rounds base liquor from different producing areas

The sensory characteristics and volatile flavor components of the sauce-flavor (Jiangxiangxing) rounds base liquor from Maotai (MT), Xishui (XS) and Jinsha (JS) producing areas were studied by sensory analysis and gas chromatography. The results showed that the first-round base liquor was mainly grain and sour aromas, with the strongest grain and sour aromas in Maotai and Jinsha. The second-round base liquor was mainly grain, sour, Qu and sauce aromas. The third-round base liquor was mainly sauce, Qu, flower and fruit aromas, with the strongest sauce, Qu and fruit aromas in Maotai and the strongest flower aroma in Xishui. The fourth-round base liquor was mainly sauce, Qu, flower, compound and fruit aromas. The fifth-round base liquor were mainly sauce, Qu, compound and baking aromas, with the strongest flavor perception of sauce and compound aromas in Maotai and Xishui. The sixth-round and the seventh-round base liquors were mainly sauce, Qu and roasted aromas, with the strongest perception of these flavors in Maotai. The chromatographic analysis showed that in the first to the seventh rounds of base liquor, the contents of 2,3,5-trimethylpyrazine and 2,3,5,6-tetramethylpyrazine was the highest in the rounds base liquor of Maotai producing area, the contents of ethyl acetate and ethyl palmitate were the highest in the rounds base liquor of Xishui producing area, and the n-hexanol content was the highest in the rounds base liquor of Jinsha producing area.