Study on Sensory Quality and Flavor Characteristics of Jiangxiang Baijiu Produced by Different Fermentation Techniques
DOI:
https://doi.org/10.54097/2thssw40Keywords:
Distilled Liquor, Sauce Flavor Baijiu, Chuansha, Suisha, Kunsha, BlendsAbstract
As a representative of traditional Chinese distilled liquor, the unique flavor of Sauce Flavor Baijiu is closely related to its brewing techniques. This study systematically explored the sensory quality and flavor characteristics of Sauce Flavor Baijiu produced by different fermentation techniques through sensory evaluation, gas chromatography analysis, and multivariate statistical methods. The results indicated that the techniques of Chuansha, Suisha, Kunsha, and their blends significantly influenced the concentration and proportion of flavor compounds in Baijiu, subsequently altering its aroma and taste. Specifically, Chuansha Baijiu exhibited weaker aroma and thinner taste; Suisha Baijiu presented certain complexity and a softer taste; while Kunsha Baijiu boasted a strong aroma and full-bodied taste. This study established a scientific quality evaluation system for Sauce Flavor Baijiu, providing theoretical foundations and technical support for the optimization of brewing techniques and improvement of Baijiu quality.
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