The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu

This study aimed to explore the effect of aged pork fat on quality and volatile compounds Chi-aroma Baijiu during ageing stage. Result showed that glycerol total ester contents CBN, CB1, CB3 CB5 were significantly higher than in BL (P < 0.05), but acid did not change > 0.05). Moreover, there was a difference concentration OAVs among samples. With year increased, concentrations esters aldehydes increased then decreased, which reached highest CB1. CB1 had medium long-chain ethyl four ((E)-2-nonenal, octanal, (E)-2-decanal, (E)-2-octenal) characteristic process owing their OAV 10. Therefore, sensory score, with intense pleasant aftertaste. OPLS-DA further effectively distinguish different soaking years fat, confirmed 31volatile (especial esters) key responsible for significant differences Baijiu. Combined results evaluation, GC-MS OAVs, one-year best product