Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu - A research on the methional during the stacking fermentation stage of jiupei.

Zhe Wang, Qiao Kang, Yahui Zhao, Ruyu Yan, Jinyuan Sun, Hehe Li, Bowen Wang, Dongrui Zhao, Baoguo Sun

Food chemistry 2023 Nov 15

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In this study, we focused on methional, a characteristic flavor compound of Sesame aroma baijiu, and investigated its production during the stacking fermentation of baijiu jiupei. It has been speculated that the Maillard reaction occurs during the stacking fermentation, which results in the production of methional. This research showed that methional increased during the stacking process, reaching 0.45 mg/kg in the later stage of stacking fermentation. To simulate the stacking fermentation, a Maillard reaction model was established for the first time with conditions determined based on the measured stacking parameters (pH, temperature, moisture, reducing sugars, etc.). Through the analysis of the reaction products, we found that it is highly possible that the Maillard reaction occurs during the stacking fermentation, and a potential formation route of methional during the process was elucidated. These findings provide insights for the study of relevant volatile compounds in baijiu. Copyright © 2023 Elsevier Ltd. All rights reserved.

Citation

Zhe Wang, Qiao Kang, Yahui Zhao, Ruyu Yan, Jinyuan Sun, Hehe Li, Bowen Wang, Dongrui Zhao, Baoguo Sun. Can the Maillard reaction affect the characteristic aroma of Sesame aroma baijiu - A research on the methional during the stacking fermentation stage of jiupei. Food chemistry. 2023 Nov 15;426:136521