Basic fragrance smelling liquid for Luzhou-flavor liquor as well as preparation method and application thereof

Abstract

The invention discloses basic fragrance smelling liquid of Luzhou-flavor liquor as well as a preparation method and application of the basic fragrance smelling liquid, and belongs to the field of food flavor and chemical engineering. The Luzhou-flavor liquor basic fragrance smelling liquid comprises the following components: a fragrance compound and a solvent, the aroma compound comprises an acid compound, an ester compound, acetal and furfural; wherein the acid compound is at least one of hexanoic acid, acetic acid, lactic acid and butyric acid; the ester compounds are at least two of ethyl hexanoate, ethyl laurate, ethyl acetate, ethyl lactate, ethyl butyrate and ethyl heptanoate; the solvent is at least one of ethanol, propylene glycol, glycerol, caprylic capric triglyceride and triethyl citrate. The aroma of the Luzhou-flavor liquor containing hundreds of volatile compounds is successfully simulated through an extremely simple formula, and the Luzhou-flavor liquor has important market value and scientific research value.

Description

Technical Field

[0001] The invention belongs to the field of food flavor and chemical engineering, and specifically relates to a base aroma liquid for strong-flavor liquor and a preparation method and application thereof. Background Art

[0002] Baijiu is one of the six major distilled spirits in the world, and is as famous as brandy, whiskey, vodka, gin and rum. Baijiu culture has a long history and is the most consumed spirit in the world, including 12 types of flavors such as sauce-flavored, strong-flavored, and light-flavored. According to the statistical analysis and calculations of the China Alcoholic Drinks Association, the total output of Chinese liquor in 2023 will be 6.29 million kiloliters, of which strong-flavored liquor accounts for more than 60%. Using medium-temperature Daqu as a fermentation agent and mud cellars as fermentation containers is the basic process followed in the production of strong-flavored liquor; at the same time, the raw materials and production processes of different regions and factories will also vary. Therefore, the strong-flavored liquors across the country have their own characteristics on the basis of having the typical aroma of strong-flavored liquor.

[0003] In recent years, with the transformation of the liquor industry from pursuing output to quality, the personalized development of liquor products and the demand for the internationalization of liquor, liquor flavor as the most important content of liquor quality has been paid attention to by scientific research institutes and liquor companies, and related scientific research and development work is in full swing. However, there is currently no standard liquid on the market that can be used for liquor flavor research and promotion. The development of a basic aroma liquid that only reflects the common characteristics of Luzhou-flavor liquor and has typical Luzhou-flavor characteristics is of great significance and has a wide range of uses. For example, it can be used as a liquor standard aroma liquid for sensory science research; it can more accurately evaluate the impact of other aroma compounds on the flavor of Luzhou-flavor liquor; it can also be used as a liquor standard aroma liquid for domestic and international promotion. Summary of the invention

[0004] Luzhou-flavor liquor contains hundreds of aroma compounds. It is a challenging task to select aroma compounds that only reflect the common and typical Luzhou-flavor liquor characteristics and determine the concentration of each compound. Currently, no relevant research results and products have been released. Developing a basic aroma liquid that is composed of a few key aroma compounds in a certain proportion and has the typical aroma of Luzhou-flavor liquor has important market value and scientific research value. It can be used as a standard aroma liquid for liquor training and publicity; it can also be used for scientific research on the aroma contribution of liquor aroma compounds.

[0005] To achieve the above-mentioned application purpose, the present invention has measured and analyzed the aroma compounds of hundreds of Luzhou-aroma liquors; conducted extensive research on literature; had in-depth discussions and exchanges with experts and technicians from brewing companies; and purchased standard compounds to conduct aroma reconstruction, deletion and addition experiments, and finally formulated a basic liquor scenting liquid that is typical of the Luzhou-aroma style and has a rich and coordinated floral, fruity, mellow and cellar aroma.

[0006] The technical solution adopted by the present invention to solve the technical problem is as follows:

[0007] In a first aspect, the present invention provides a base aroma liquid for Luzhou-flavor liquor, the components of which include aroma compounds and a solvent;

[0008] The aroma compounds include acid compounds, ester compounds, acetals and furfurals;

[0009] Wherein: the acid compound is caproic acid, and at least one of acetic acid, lactic acid, and butyric acid; the ester compound is ethyl caproate, ethyl laurate, and at least two of ethyl acetate, ethyl lactate, ethyl butyrate, and ethyl heptanoate;

[0010] The solvent is at least one of ethanol, propylene glycol, glycerol, caprylic acid glyceride and triethyl citrate.

[0011] The mass proportions of the above aroma components in the basic aroma liquid of Luzhou-aroma liquor are: acetic acid 0.008-0.125%, lactic acid 0.001-0.020%, butyric acid 0.001-0.005%, caproic acid 0.010-0.140%, ethyl acetate 0.016-0.240%, ethyl lactate 0.016-0.240%, ethyl caproate 0.065-0.950%, ethyl butyrate 0.010-0.150%, ethyl heptanoate 0.001-0.007%, ethyl laurate 0.0001-0.0005%, acetal 0.004-0.060%, and furfural 0.002-0.036%.

[0012] The components of the above-mentioned Luzhou-flavor liquor basic aroma liquid are as follows by weight percentage: acetic acid 0.008-0.125%, lactic acid 0.001-0.020%, butyric acid 0.001-0.005%, caproic acid 0.010-0.140%, ethyl acetate 0.016-0.240%, ethyl lactate 0.016-0.240%, ethyl caproate 0.065-0.950%, ethyl butyrate 0.010-0.150%, ethyl heptanoate 0.001-0.007%, ethyl laurate 0.0001-0.0005%, acetal 0.004-0.060%, furfural 0.002-0.036%, and the balance is solvent.

[0013] Furthermore, the components of the above-mentioned strong-aroma liquor basic scent liquid also include other aroma components with aroma characteristics similar to those of any one of the above-mentioned aroma compounds (except lactic acid); the similar aroma characteristics mean that the other aroma components have similar aroma characteristics to any one of the above-mentioned aroma compounds (except lactic acid), and both (aroma components, aroma compounds) contribute to the intensity of the same type of aroma.

[0014] Furthermore, the components of the above-mentioned strong-aroma liquor basic aroma liquid also include other aroma components whose aroma characteristics are different from any of the above-mentioned aroma compounds (except lactic acid) and whose aroma intensity is lower than any of the above-mentioned aroma compounds; the different aroma characteristics mean that: the aroma characteristics of other aroma components are different from those of any of the above-mentioned aroma compounds (except lactic acid).

[0015] The above aroma intensity is the final aroma intensity of the aroma component / aroma compound in the selected solvent;

[0016] The calculation formula is: aroma intensity of a certain aroma component / aroma compound = final concentration of a certain aroma component / aroma compound in the selected solvent ÷ threshold value of a certain aroma component / aroma compound in the selected solvent;

[0017] The method for determining the threshold value is carried out with reference to GB / T 33406-2016.

[0018] In a second aspect, the present invention provides a method for preparing the above-mentioned Luzhou-flavor liquor basic aroma liquid, comprising the following steps:

[0019] (1) preparing the ingredients according to the composition of the basic aroma liquid of Luzhou-flavor liquor, and determining the order of adding aroma compounds and aroma components;

[0020] (2) First, 50% of the total formula weight of solvent is added to the perfume bottle, and then the aroma compound and aroma component are added in order of addition, and finally the remaining solvent is added to obtain a mixed solution;

[0021] (3) the mixed solution is stirred and then allowed to stand to obtain a basic aroma liquid having a typical aroma of Luzhou-flavor liquor;

[0022] (4) The basic aroma liquid is aged to obtain a basic aroma liquid of strong-flavor liquor with stable properties, harmonious aroma and soft flavor.

[0023] In the above step (1), the order of adding the aroma compounds and aroma components is arranged from small to large according to the final aroma intensity of the aroma compounds or aroma components in the selected solvent (calculated according to the above calculation formula for the aroma intensity of a certain aroma component / aroma compound).

[0024] In the above step (3), the stirring temperature is ≤37°C, the stirring speed is 100-500rpm, and the stirring time is 5-30min.

[0025] In the above step (3), the standing time is 7-24 hours, and the standing temperature is ≤37°C.

[0026] In the above step (4), the aging time is 1-30 days, and the aging temperature is ≤37°C.

[0027] In a third aspect, the present invention provides applications of the above-mentioned Luzhou-aroma liquor basic scent liquid, or the Luzhou-aroma liquor basic scent liquid prepared by the above-mentioned preparation method, including but not limited to: the use of the Luzhou-aroma liquor basic scent liquid in the preparation of products such as water, lotion, ointment, cream or scent cards; and the use of the Luzhou-aroma liquor basic scent liquid and / or products prepared from the Luzhou-aroma liquor basic scent liquid in scientific research fields related to liquor flavor, liquor testing, quality control fields and liquor advertising and promotion fields.

[0028] Beneficial effects: The Luzhou-flavor liquor basic aroma liquid prepared by the present invention is developed for the needs of liquor brewing and scientific research enterprises. There is currently no related technical product on the market, which has the following significance:

[0029] (1) The basic aroma liquid prepared by the present invention has a typical aroma of Luzhou-flavor liquor and can be used as a standard aroma liquid for liquor, thus filling the market gap of related products and can be used for scientific research institutes and corporate scientific research and publicity work.

[0030] (2) The optimal formula of the basic scent liquid prepared by the present invention contains only 12 compounds, but successfully simulates the strong-flavor liquor containing hundreds of volatile compounds. It is an extremely concise formula that can simulate the background aroma of the strong-flavor liquor without introducing interference from more aroma compounds. This is extremely beneficial for the sensory evaluation of the contribution of other aroma compounds other than the 12 aromas to the aroma of the strong-flavor liquor.

[0031] (3) The optimal formula of the present invention contains only 12 compounds, all of which are common aroma compounds on the market, which is easy to operate, control costs and promote utilization.

[0032] (4) The basic scenting liquid of the present invention can also be used as a raw material with a typical strong aroma in the tobacco, food and other industries. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 The sensory evaluation results of the Luzhou-flavor liquor basic scent liquid prepared in Example 1 are shown. DETAILED DESCRIPTION

[0034] In order to make the technical problems, technical solutions and beneficial effects to be solved by the present application more clear, the present application is further described in detail below in combination with the implementation methods. Unless otherwise defined, all scientific and technological terms used herein have the same meanings as understood by ordinary technicians in the field.

[0035] The national Luzhou-flavor liquors have their own characteristics based on the typical aroma of Luzhou-flavor liquors. It is of great significance and wide application to develop a basic aroma liquid that only reflects the common Luzhou-flavor liquors and has the typical Luzhou-flavor characteristics. The basic aroma liquid with typical aroma of Luzhou-flavor liquor is prepared by weight percentage of acetic acid 0.008-0.125%, lactic acid 0.001-0.020%, butyric acid 0.001-0.005%, caproic acid 0.010-0.140%, ethyl acetate 0.016-0.240%, ethyl lactate 0.016-0.240%, ethyl caproate 0.065-0.950%, ethyl butyrate 0.010-0.150%, ethyl heptanoate 0.001-0.007%, ethyl laurate 0.0001-0.0005%, acetal 0.004-0.060%, furfural 0.002-0.036% and the remainder of solvent. The basic aroma liquid has stable properties, typical Luzhou-flavor style, and rich and coordinated floral and fruity aromas, mellow aromas and cellar aromas.

[0036] Preferably, the solvent is at least one of ethanol, propylene glycol, glycerol, caprylic acid decanoate and triethyl citrate.

[0037] In one embodiment of the present invention, the above formula is the optimal formula for preparing the basic aroma liquid of Luzhou-flavor liquor. On this basis, technical personnel in this field can select at least 2 acids including caproic acid, at least 4 esters including ethyl caproate and ethyl laurate, and add aroma compounds of acetal and furfural according to actual needs to prepare the basic aroma liquid of Luzhou-flavor liquor, but the effect is not as good as the optimal formula.

[0038] In one embodiment of the present invention, the above formula is the optimal formula for preparing the basic aroma liquid of Luzhou-flavor liquor. On this basis, those skilled in the art can also prepare the basic aroma liquid of Luzhou-flavor liquor by adding other aroma components similar to the aroma characteristics of any of the above aroma compounds (except lactic acid) according to actual needs, but the effect is not as good as the optimal formula. The similar aroma characteristics refer to: the other aroma components have similar aroma characteristics to any of the aroma compounds (except lactic acid), and both (aroma components, aroma compounds) contribute to the intensity of the same type of aroma.

[0039] In one embodiment of the present invention, the above formula is the optimal formula for preparing the basic aroma liquid of Luzhou-flavor liquor. On this basis, those skilled in the art can add other aroma components that are different from the aroma characteristics of any of the above aroma compounds (except lactic acid) according to actual needs. As long as the final aroma intensity of the other aroma components is lower than any of the 11 aroma compounds (i.e., except lactic acid) in the optimal formula, the basic aroma liquid of Luzhou-flavor liquor can also be prepared, but the effect is not as good as the optimal formula. The different aroma characteristics refer to: the aroma characteristics of the other aroma components are different from those of any of the aroma compounds (except lactic acid).

[0040] The present invention also provides a method for preparing the above-mentioned Luzhou-flavor liquor basic aroma liquid, comprising the following steps:

[0041] (1) preparing the ingredients according to the composition of the above-mentioned Luzhou-flavor liquor basic aroma liquid, and determining the order of adding the aroma compounds and aroma components according to the final aroma intensity of the aroma compounds and aroma components in the selected solvent (sorting them from small to large in terms of aroma intensity);

[0042] (2) First, 50% of the total formula weight of solvent is added to the perfume bottle, and then the aroma compound and aroma component are added in order of addition, and finally the remaining solvent is added to obtain a mixed solution;

[0043] (3) The mixed solution is stirred (stirring temperature ≤ 37° C., stirring speed 100-500 rpm, stirring time 5-30 min) and then allowed to stand (standing time 7-24 h, standing temperature ≤ 37° C.) to allow the aroma compounds to be evenly mixed, thereby obtaining a basic aroma liquid with a typical aroma of Luzhou-flavor liquor;

[0044] (4) The basic aroma liquid is aged (aging time 1-30 days, aging temperature ≤ 37°C) to obtain a basic aroma liquid of strong-flavor liquor with stable properties, harmonious aroma and soft flavor.

[0045] Preferably, in the above steps (3) and (4), a container made of glass, stainless steel, pottery, porcelain or the like can be used for standing or aging; standing can allow the compounds in the basic scent liquid to fully blend and make the overall aroma harmonious; aging can make the aroma more stable, harmonious and soft.

[0046] Specific examples will be listed below to explain the scheme of the present invention. It will be appreciated by those skilled in the art that the following examples are only used to illustrate the present invention and should not be considered as limiting the scope of the present invention. Where specific techniques or conditions are not indicated in the examples, the techniques or conditions described in the literature in this area or the product instructions are used. Reagents or instruments used that do not indicate manufacturers are all conventional products that can be obtained commercially.

[0047] Example 1 Preparation of Luzhou-flavor liquor base aroma liquid

[0048] (1) Formulating a basic scent liquid: acetic acid 0.025%, lactic acid 0.004%, butyric acid 0.001%, caproic acid 0.028%, ethyl acetate 0.048%, ethyl lactate 0.048%, ethyl caproate 0.190%, ethyl butyrate 0.030%, ethyl heptanoate 0.0014%, ethyl laurate 0.0001%, acetal 0.012%, furfural 0.007%, and the remainder is made up with 52% ethanol solution (v / v);

[0049] (2) The olfactory thresholds of the 12 aroma compounds in 52% ethanol (v / v) solvent were consulted or measured, and the aroma intensities of the 12 aroma compounds were calculated by the final added concentrations, and ranked according to the aroma intensities. The results are shown in Table 1. The 12 compounds were added to a perfume bottle pre-filled with 52% ethanol solution at 50% of the total formula weight according to the addition order in Table 1, and the remaining amount of 52% ethanol solution was finally supplemented;

[0050] Table 1 Final aroma intensity and addition order of 12 aroma compounds in the formula of Example 1

[0051]

[0052] (3) Stirring the mixture at 25° C. and 100 rpm for 10 min; leaving it to stand for 24 h to obtain a basic aroma liquid with a typical aroma of Luzhou-flavor liquor;

[0053] (4) The basic aroma liquid prepared in step (3) is transferred into a ceramic jar and covered with a lid, and aged at 25° C. for 30 days to obtain a basic aroma liquid of Luzhou-flavor liquor with stable properties, harmonious aroma and soft flavor.

[0054] Example 2 Sensory evaluation and acceptance of Luzhou-flavor liquor basic scent liquid

[0055] The sensory evaluation of the Luzhou-flavor liquor basic aroma liquid prepared in Example 1 was conducted, and a sensory evaluation panel of 60 people was formed, including 20 national and provincial liquor judges and scientific researchers, 20 brewing workers, and 20 liquor consumers, aged between 22 and 45 years old, including 40 males and 20 females, who were in good health and had no olfactory disorders. All volunteers participating in the sensory experiment signed an informed consent form.

[0056] (1) First, all volunteers participating in the experiment received a three-week sensory description and analysis training, five times a week, two hours each time; the training content included the basic knowledge of sensory analysis, identification of sensory characteristics, and the establishment and use of scoring tables;

[0057] (2) By consulting literature, national standards and sensory panel discussions, the basic aroma liquid of Luzhou-flavor liquor was divided into nine aromas: baking aroma, grain aroma, floral and fruity aroma, sour aroma, grass aroma, aged aroma, mellow aroma, cellar aroma and sweet aroma;

[0058] (3) The sensory panel scored the typical Luzhou-flavor liquor samples and the Luzhou-flavor liquor basic aroma liquid prepared in Example 1 (out of 10 points). The aroma intensity was divided into five levels: 1-2 for "very weak" aroma, 3-4 for "slightly weak" aroma, 5-6 for "medium" aroma, 7-8 for "slightly strong" aroma, and 9-10 for "very strong" aroma. The average value was finally taken, retaining one significant figure. The sensory evaluation results are shown in Figure 1 .

[0059] Depend on Figure 1 It can be seen that the aroma profile of the basic scent liquid of Luzhou-aroma liquor prepared by the method of the present invention is basically consistent with that of the typical Luzhou-aroma liquor sample, with cellar aroma, floral and fruity aroma, and mellow aroma as the main aromas, followed by sour aroma and grain aroma. The overall aroma has the typical Luzhou-aroma liquor characteristics.

[0060] Example 3 Evaluation of the Recognition of the Basic Aroma Liquid of Luzhou-flavor Liquor

[0061] The sensory panel evaluated whether the Luzhou-flavor liquor basic aroma liquid prepared in Example 1 can be used as a typical liquor basic aroma liquid, and calculated the percentage of people who recognized that this basic aroma liquid can be used as a typical liquor basic aroma liquid. The results are shown in Table 2.

[0062] Table 2 Evaluation results of the recognition of the basic aroma liquid of Luzhou-flavor liquor

[0063]

[0064] As shown in Table 2, the approval rates of the three types of sensory evaluators are all higher than 80%, indicating that this basic scenting liquid can be used as a typical basic scenting liquid for liquor.

[0065] Example 4 Preparation of popping beads with typical aroma of Luzhou-flavor liquor

[0066] The Luzhou-flavor liquor base aroma liquid prepared in Example 1 was used to prepare popping beads with a typical Luzhou-flavor liquor aroma, and the preparation process was as follows:

[0067] (1) Add 10 g of propylene glycol to 20 g of pure water, then add 5 g of the Luzhou-flavor liquor base scent solution prepared in Example 1, stir evenly, add a small amount of food pigment to adjust the color as needed, use a magnetic stirrer to stir at a speed of 500 r / min for 20 min, mix evenly, and obtain solution A;

[0068] (2) 65 g of water was heated to 60° C., 2 g of sodium alginate was added, and the mixture was stirred continuously at 60° C. until the mixture was completely dissolved, to obtain solution B;

[0069] (3) Mix solutions A and B obtained in (1) and (2) and continue stirring for 1 h to ensure that a uniform colloidal solution is formed;

[0070] (4) Using a bead-making machine, the mixed colloidal liquid is dropped into a 2% concentration of CaCl2 solution, and solidified immediately. The diameter of the formed bead is required to be about 2-3 mm;

[0071] (5) The solidified popping beads are taken out from the calcium chloride solution and rinsed with pure water for 2-3 times to remove residual CaCl2; the popping beads are placed in a dryer and dried at 35°C for 30 minutes; qualified popping beads are screened and stored in a sealed container, which are popping beads with a typical aroma of Luzhou-flavor liquor.

[0072] The finished popping beads can be used to make popping bead cigarettes with a typical strong-flavor liquor aroma.

[0073] Example 5: Slow-release aroma card with typical aroma of Luzhou-flavor liquor

[0074] The Luzhou-flavor liquor basic aroma liquid prepared in Example 1 was used to prepare a sustained-release aroma card having a typical Luzhou-flavor liquor aroma, and the preparation process was as follows:

[0075] (1) Carrier selection: To increase the number of reuses, 200 g / m2 of dust-free cellulose paper was selected;

[0076] (2) Pattern printing: Design patterns and texts related to the standard aroma liquid of liquor (design the pattern according to the finished card size of 5×7 cm), print with environmentally friendly UV ink, and dry with UV curing lamp to ensure that the ink is completely cured;

[0077] (3) Coating solution formula (weight percentage): sustained-release agent polyvinyl alcohol 5%, film-forming agent acrylic emulsion 2%, pliability agent propylene glycol 1%, cross-linking agent glutaraldehyde 0.5%, Luzhou-flavor liquor base scenting liquid prepared in Example 1 5%, and the rest is deionized water;

[0078] (4) dissolving the polyvinyl alcohol described in step (3) in deionized water at 60° C., stirring evenly, and cooling to room temperature;

[0079] (5) adding the acrylic emulsion, propylene glycol and glutaraldehyde described in step (3) into the solution described in step (4) according to the formula ratio, and stirring and mixing them evenly;

[0080] (6) adding the base aroma liquid of the Luzhou-flavor liquor of step (3) to the solution of step (5) with low-speed stirring, and avoiding volatilization as much as possible;

[0081] (7) using a coating machine to evenly coat the sustained-release coating solution on the surface of the cellulose paper in step (1), and the coating thickness is controlled to be 20-50 μm;

[0082] (8) Drying at 50-60°C for 1-2 hours to ensure that the coating is completely dry and film-formed, and the basic scent liquid is firmly embedded in the sustained-release coating;

[0083] (9) Cut the coated scent cards into a standard size of 5×7 cm and remove the irregular edges;

[0084] (10) The scent card is sealed in a separate small packaging bag (such as an aluminum foil bag or a polyethylene bag) to ensure that the aroma does not volatilize and is easy to transport and store.

[0085] After evaluation by a sensory panel, the aroma cards produced using this process have typical strong-aroma liquor aroma characteristics and a lasting aroma. Combined with unique patterns and text descriptions related to the basic liquor aroma liquid, they can be used in domestic and international training and publicity for strong-aroma liquor.

Claims

1. Luzhou-flavor liquor basic aroma liquid, characterized by: Its components include aroma compounds and solvents; The aroma compounds include acid compounds, ester compounds, acetal and furfural; Wherein: the acid compound is caproic acid, and at least one of acetic acid, lactic acid, and butyric acid; the ester compound is ethyl caproate, ethyl laurate, and at least two of ethyl acetate, ethyl lactate, ethyl butyrate, and ethyl heptanoate; The solvent is at least one of ethanol, propylene glycol, glycerol, caprylic acid glyceride and triethyl citrate.

2. The Luzhou-flavor liquor base aroma liquid according to claim 1, characterized in that: The mass proportions of the aroma components in the basic aroma liquid of Luzhou-flavor liquor are: acetic acid 0.008-0.125%, lactic acid 0.001-0.020%, butyric acid 0.001-0.005%, caproic acid 0.010-0.140%, ethyl acetate 0.016-0.240%, ethyl lactate 0.016-0.240%, ethyl caproate 0.065-0.950%, ethyl butyrate 0.010-0.150%, ethyl heptanoate 0.001-0.007%, ethyl laurate 0.0001-0.0005%, acetal 0.004-0.060%, and furfural 0.002-0.036%.

3. The Luzhou-flavor liquor base scent liquid according to claim 2, characterized in that: The composition is as follows by weight: 0.008-0.125% of acetic acid, 0.001-0.020% of lactic acid, 0.001-0.005% of butyric acid, 0.010-0.140% of caproic acid, 0.016-0.240% of ethyl acetate, 0.016-0.240% of ethyl lactate, 0.065-0.950% of ethyl caproate, 0.010-0.150% of ethyl butyrate, 0.001-0.007% of ethyl heptanoate, 0.0001-0.0005% of ethyl laurate, 0.004-0.060% of acetal, 0.002-0.036% of furfural, and the balance is solvent.

4. The Luzhou-flavor liquor base aroma liquid according to claim 1, characterized in that: At least one of the following is met: Its composition also includes other aroma components that are similar to the aroma characteristics of any aroma compound except lactic acid; Its components also include other aroma components whose aroma characteristics are different from those of any aroma compound except lactic acid and whose aroma intensity is lower than that of any aroma compound except lactic acid.

5. The Luzhou-flavor liquor base aroma liquid according to claim 4, characterized in that: The aroma intensity is the final aroma intensity of the aroma component / aroma compound in the selected solvent; The calculation formula is: aroma intensity of a certain aroma component / aroma compound = final concentration of a certain aroma component / aroma compound in the selected solvent ÷ threshold value of a certain aroma component / aroma compound in the selected solvent; The method for determining the threshold value is carried out with reference to GB / T 33406-2016.

6. A method for preparing a base aroma liquid for Luzhou-flavor liquor, characterized in that: The steps include: (1) Preparing the ingredients according to any one of claims 1 to 5, and determining the order of adding the aroma compounds and aroma components; (2) First, 50% of the total formula weight of solvent is added to the perfume bottle, and then the aroma compound and aroma component are added in order of addition, and finally the remaining solvent is added to obtain a mixed solution; (3) the mixed solution is stirred and then allowed to stand to obtain a basic aroma liquid having a typical aroma of Luzhou-flavor liquor; (4) The basic aroma liquid is aged to obtain a basic aroma liquid of strong-flavor liquor with stable properties, harmonious aroma and soft flavor.

7. The method for preparing the Luzhou-flavor liquor base aroma liquid according to claim 6, characterized in that: In step (1), the order of adding the aroma compounds and aroma components is arranged from small to large according to the final aroma intensity of the aroma compounds or aroma components in the selected solvent.

8. The method for preparing the Luzhou-flavor liquor basic aroma liquid according to claim 6, characterized in that: In step (3), the stirring temperature is ≤37°C, the stirring speed is 100-500 rpm, and the stirring time is 5-30 min; the standing time is 7-24 h, and the standing temperature is ≤37°C.

9. The method for preparing the Luzhou-flavor liquor basic scent liquid according to claim 6, characterized in that: In step (4), the aging time is 1-30 days, and the aging temperature is ≤37°C.

10. The use of the Luzhou-flavor liquor basic scent liquid according to claims 1-5, or the Luzhou-flavor liquor basic scent liquid prepared by the preparation method according to claims 6-9, characterized in that: Including but not limited to: the use of the Luzhou-flavor liquor basic scenting liquid in the preparation of products such as water, lotion, ointment, cream or scent cards; and the use of the Luzhou-flavor liquor basic scenting liquid and / or products made from the Luzhou-flavor liquor basic scenting liquid in scientific research fields related to liquor flavor, liquor testing, quality control fields and liquor advertising and promotion fields.

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