Characterization of Flavor Compounds in Rice-flavor baijiu, a Traditional Chinese Distilled Liquor, Compared with Japanese Distilled Liquors, awamori and kome-shochu

Abstract

This study aimed to reveal the chemical and flavor profiles of rice-flavor baijiu by comparison with awamori and kome-shochu, traditional Japanese liquors. Rice-flavor baijiu is similar to awamori and kome-shochu with regard to ingredients and the fermentation starter. Of the 15 rice-flavor baijiu samples in this study, 3 had a light yellow to dark-brown color. Dark-brown samples had high glucose and low amino acid contents. Lactic acid was detected in all rice-flavor baijiu samples. Compared to awamori and kome-shochu, rice-flavor baijiu contained more acetic acid. Thirty-four volatile compounds in rice-flavor baijiu were identified and quantified. In all, 18 compounds in rice-flavor baijiu, 15 in awamori and 13 in kome-shochu had an odor activity value (OAV) of >1. Of these, 11 compounds showed a three-fold higher OAV in rice-flavor baijiu than in awamori and kome-shochu. Principal component analysis revealed that ethyl lactate is a key volatile compound that is distinct to rice-flavor baijiu.