Regional Aroma Characteristics Of Sorghum For Chinese Liquor Production

Sorghum is a key raw material in the production of Chinese liquor, that contributes to product quality. The role of regional sources of sorghum remains unclear, so in this study, six samples of sorghum were selected from two regions in China and from Canada. In this work, free and bound aroma compounds were analysed in six samples of sorghum. In all, 34 free aroma compounds were analysed by gas chromatography-mass spectrometry, including eleven alcohols, five esters, three acids, five aldehydes and ketones, eight benzoic compounds, one terpene and one other compound. Alcohols and benzoic compounds (1-octanol, 1-dodecanol, 1-octen-3-ol, 2-phenylethanol, 2-ethylphenol, 2-methoxyphenol, 4-ethyl-2-methoxyphenol) distinguished the regional characteristic of free aroma compounds in sorghum, based on multivariate statistical analysis. Additionally, 28 compounds were detected in bound forms. Among them, benzoic compounds (phenol, 3,5-dimethyl benzaldehyde, 2-phenylethanol), acids (heptanoic acid, hexanoic acid, octanoic acid), aldehydes (octanal, (E)-2-decenal, (E)-2-octenal, (E)-2,4-nonadienal) could be used to distinguish regional characteristics of bound aromas in sorghum. This study shows that the regional characteristics of free and bound aroma compounds in sorghum could be distinguished. This work provides insight in the selection of sorghum to modify the aroma of Chinese liquor and other fermented beverages. (c) 2020 The Institute of Brewing & Distilling