Full
Outline
To investigate the effects of different storage durations on the volatile flavor components of Osmanthus fragrans‑aged liqueur by gas chromatography‑tandem mass spectrometry (GC‑MS/MS).
Taking Chuanshanyan cave‑aged Osmanthus fragrans‑aged liqueur as the research object, 3 groups of samples were selected:initial bottling stage, after 2 years of storage durations and after 3 years of storage durations. GC‑MS/MSwas used to qualitatively detect and compare the volatile flavor components of the Osmanthus fragrans‑aged liqueur at different storage durations.
With increasing storage durations, the total number of volatile flavor compounds in the Osmanthus fragrans‑aged liqueur showed an initial increase followed by a decrease: 29 kinds of compounds were detected at the initial bottling stage, which increased to 32 kinds of after 2 years of storage durations, and further decreased to 27 kinds of after 3 years of storage durations. The number of alcohol species remained stable across all 3 stages, but their content gradually decreased with prolonged storage. The numbers of ester and aldehyde both exhibited an initial increase followed by a decline, with esters decreasing significantly after 3 years of storage, and acids increasing by one species at the 2‑year stage and then remaining stable. Other compounds gradually diminished during storage and completely disappeared after 3 years. During the aging process, unstable and pungent flavor components gradually diminished.
This study reveals the evolution patterns of volatile flavor compounds in Osmanthus fragrans‑aged liqueur during cave aging, clarifies the differential responses of various flavor components to the storage duration, and makes the aroma structure of structure more streamlined and coordinated. It can provide a reference for controlling reasonable storage durations and ensuring stable quality production of this type of characteristic fruit liqueur.
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| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
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