Maotai-flavor liquor flavor composite essence based on non-volatile substance release promoting effect, use method, compound liquor and application

Abstract

The invention belongs to the technical field of food flavor engineering, and discloses a Maotai-flavor Baijiu flavor composite essence based on a non-volatile substance release promoting effect, and the composite essence is composed of a volatile aroma substance, a non-volatile organic acid and an amino acid. Aiming at the technical bottlenecks of rapid attenuation of aroma intensity of volatile components and single flavor dimension in the existing Maotai-flavor Baijiu flavor compound essence blending technology, the invention creatively constructs a molecular synergistic system of volatile and non-volatile flavor components. By adding non-volatile substances, the effect of enhancing the flavor of the Maotai-flavor Baijiu flavor composite essence is achieved. The technology not only completely reproduces the flavor structure of the traditional solid-state fermented Maotai-flavor liquor, but also endows the compound liquor and flavor foods (such as Maotai-flavor baked products, compound seasonings and non-alcohol ready-to-drink beverages) with a continuous and stable aroma releasing characteristic, and provides a molecular-level regulation and control scheme for upgrading the sensory quality of liquor flavor standardization and food industrial production.

Description

Technical Field

[0001] The invention belongs to the technical field of food flavor engineering, and in particular relates to a Maotai-flavor liquor flavor composite essence based on the release-promoting effect of non-volatile substances, a use method, a blended liquor and applications. Background Art

[0002] Maotai-flavor baijiu (Chinese liquor) is a quintessential example of Chinese liquor, characterized by its distinctive "prominent, elegant, and delicate" flavor profile. Its flavor system is composed of a synergistic combination of thousands of volatile and non-volatile compounds. Existing methods for blending Maotai-flavor flavors primarily rely on a simple combination of volatile aroma components. However, these approaches have significant limitations: Due to the lack of synergistic interaction between non-volatile and volatile components, aroma release is often unstable, and it is difficult to accurately simulate the complex Maotai-flavor layers formed by traditional solid-state fermentation processes. More importantly, traditional Maotai-flavor baijiu flavor compound formulations fail to fully exploit the aroma-enhancing mechanism of non-volatile compounds on volatile components, resulting in a fundamental difference in flavor between artificially blended Maotai-flavor baijiu flavor compounds and naturally brewed Maotai-flavor baijiu. Therefore, developing a novel Maotai-flavor flavor compound system with a dual volatile / non-volatile synergistic mechanism could provide a breakthrough solution for improving the stability of Maotai-flavor baijiu flavor compounds, innovating food aroma-enhancing technologies, and establishing a standardized system for baijiu flavors, thus offering significant industrial innovation value. Summary of the Invention

[0003] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a composite flavoring for Maotai-flavor liquor based on the release-promoting effect of non-volatile substances, a method of use, a blended liquor and an application.

[0004] The technical solution adopted by the present invention to solve its technical problem is:

[0005] A Maotai-flavor liquor flavor composite essence based on the release-promoting effect of non-volatile substances, the composite essence consisting of volatile aroma substances, non-volatile organic acids and amino acids;

[0006] The volatile aroma substances include: ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate and ethyl lactate;

[0007] The non-volatile organic acids include: 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid and lactic acid;

[0008] The amino acids include serine, proline, arginine, glycine, threonine, glutamic acid and histidine.

[0009] Furthermore, the final concentration of the compound flavor is as follows: the volatile aroma substances added to 1L of 53° edible alcohol are: ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate and ethyl lactate in an amount of 8mg, 0.35mg, 21mg, 10mg, 2mg, 2500mg, 45mg, 4mg, 2.5mg, 25mg, 30mg, 40mg, 50mg, 20mg, 30mg, 40mg, 5 ... The content of each ingredient in the formula is 400mg, 250mg, 350mg, 600mg and 1300mg respectively; the content of non-volatile organic acids: 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid and lactic acid are 4mg, 2.5mg, 1.5mg, 2.5mg and 1550mg respectively; the content of amino acids: serine, proline, arginine, glycine, threonine, glutamic acid and histidine are 40μg, 25μg, 22μg, 20μg, 20μg, 16μg and 11μg respectively.

[0010] Furthermore, the order of adding the composite flavor is first the volatile aroma substance, then the non-volatile organic acid component, and finally the amino acid component, and the mixture is stirred evenly after each addition.

[0011] The method for using the above-mentioned Maotai-flavor liquor flavor composite essence comprises the following steps:

[0012] The application of the above-mentioned Maotai-flavor liquor flavor compound essence in the preparation of blended liquor.

[0013] The preparation of the blended liquor prepared using the above-mentioned Maotai-flavor liquor flavor composite essence comprises the following steps:

[0014] The compound flavor is added to the base solution, i.e., 53° edible alcohol, in a specific amount. The volatile aroma substances added to each 1L of 53° edible alcohol are: ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate and ethyl lactate in the following amounts: 8 mg, 0.35 mg, 21 mg, 10 mg, 2 mg, 2500 mg, 45 mg, 4 mg, 2.5 mg, 25 mg, 1000 mg, 35 mg, 6 mg g and 1300mg; non-volatile organic acids: 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid and lactic acid contents are 4mg, 2.5mg, 1.5mg, 2.5mg and 1550mg respectively; amino acids: serine, proline, arginine, glycine, threonine, glutamic acid and histidine contents are 40μg, 25μg, 22μg, 20μg, 20μg, 16μg and 11μg respectively; the order of addition is volatile aroma substances first, then non-volatile organic acid components, and finally amino acid components, and stirring is carried out evenly after each addition;

[0015] The prepared solution is aged at 15-25°C for 5-10 days to obtain the prepared liquor.

[0016] The advantages and positive effects achieved by the present invention are:

[0017] 1. The present invention addresses the technical bottleneck of the rapid decay of the aroma intensity of volatile components and the single flavor dimension in the existing blending technology of sauce-flavor liquor flavor composite essences. The present invention creatively constructs a molecular synergistic system of volatile and non-volatile flavor components. By adding non-volatile substances, the flavor enhancement effect of the sauce-flavor liquor flavor composite essence is achieved. This technological breakthrough not only completely reproduces the flavor structure of traditional solid-state fermented sauce-flavor liquor, but also gives the formulated liquor and flavored foods (such as sauce-flavor baked products, compound seasonings, and non-alcoholic ready-to-drink beverages) a continuous and stable aroma release characteristic, providing a molecular-level regulation solution for the standardization of wine flavors and the upgrade of sensory quality of industrialized food production.

[0018] 2. By accurately determining the flavor substances and their addition amounts, the present invention can formulate a blended liquor that is superior to traditional sauce-flavor liquor in terms of aroma level, richness and typicality, and the flavor is highly consistent.

[0019] 3. This systematic study of non-volatile compounds not only provides a better understanding of their unique contribution to the flavor of Maotai-flavor liquor, but also reveals how they, along with volatile compounds, contribute to the overall sensory profile of Maotai-flavor liquor. This multi-dimensional flavor analysis will provide a more in-depth scientific basis for improving the quality and optimizing the flavor of Maotai-flavor liquor.

[0020] 4. The flavor of the present invention contains volatile components and non-volatile components. The release efficiency of volatile flavor substances is enhanced by the addition of non-volatile substances. It can be widely used in flavoring the base wine of sauce-flavored blended liquor, enhancing the flavor of pre-mixed liquor, and imparting sauce-flavored flavor to baked foods, condiments and other fields. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 Schematic diagram of the lactic acid content measured in 8 types of Maotai-flavor liquors in the present invention;

[0022] Figure 2 Schematic diagram (a) of the total acid content of non-volatile organic acids (excluding lactic acid) measured in 8 Maotai-flavor liquors of the present invention and a heat map of the non-volatile organic acid content (b);

[0023] Figure 3 Schematic diagram of the total content and number of amino acids measured in 8 types of Maotai-flavor liquors in the present invention;

[0024] Figure 4The heat map (a) of the amino acid content measured in the eight Maotai-flavor liquors of the present invention and the schematic diagram (b) of the average content of each amino acid;

[0025] Figure 5 The heat map of the volatile compound content measured in the 8 sauce-flavor liquors of the present invention; (a) the heat map of the ester compound content of sauce-flavor liquors from different origins; (b) the heat map of the content of other types of volatile compounds in the 8 sauce-flavor liquors;

[0026] Figure 6 Graphs showing the partition coefficients of 14 key aroma-active compounds in four embodiments of the present invention;

[0027] Figure 7 Radar charts of the aroma characteristics of 8 sauce-flavor liquors and four blended liquors in the present invention; among them, (a) sensory evaluation radar chart of 8 sauce-flavor liquors, (b) radar chart of the average value of aroma characteristics of 4 blending solutions and 8 sauce-flavor liquors (*: p < 0.05 represents significance; **: p < 0.01 represents highly significant; ***: p < 0.001 represents extremely significant). DETAILED DESCRIPTION

[0028] The present invention will be further described below with reference to the following examples. The following examples are descriptive rather than restrictive, and the scope of protection of the present invention cannot be limited by the following examples.

[0029] The various experimental operations involved in the specific embodiments are all routine techniques in the field. For parts not specifically annotated in this document, ordinary technicians in this field can refer to various commonly used reference books, scientific literature or related instructions, manuals, etc. before the filing date of this invention to implement them.

[0030] The 8 sauce-flavor liquors JX1-8 mentioned in the present invention are: JX-1 is Beida Cang (53°), JX-2 is Langyatai (53°), JX-3 is Lutaichun (53°), JX-4 is Zhuojiu Mingjiang (53°), JX-5 is Xijiu Jiucang (53°), JX-6 is Zhenshiwu (53°), JX-7 is Diaoyutai (53°), and JX-8 is Guotai (53°). MN-1 is Example 1, MN-2 is Example 2, MN-3 is Example 3, and MN-4 is Example 4. Average JX1-8 is the average sensory profile of the 8 sauce-flavor liquors from different production areas.

[0031] Identification of flavor compounds: To achieve the above objectives, we used cutting-edge analytical techniques such as gas chromatography-mass spectrometry (GC-MS), high-performance liquid chromatography (HPLC), and liquid chromatography-mass spectrometry (LC-MS), combined with professional sensory evaluation, to analyze eight Maotai-flavor liquor samples to identify key flavor compounds, mainly covering the following categories:

[0032] Non-volatile organic acids: 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid, and lactic acid are high in typical Maotai-flavor liquors and play a key role in the flavor development of Maotai-flavor liquors. During the flavor blending process for blended liquors, the concentrations of 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid, and lactic acid range from 2-6 mg / L, 0.5-5 mg / L, 1-2.5 mg / L, 1-4 mg / L, and 750-2500 mg / L, respectively.

[0033] Amino acids: They can increase the complexity and layering of the aroma of liquor; in the flavor blending process of blended liquor, the contents of serine, proline, arginine, glycine, threonine, glutamic acid and histidine range from 20-80μg / L, 2-65μg / L, 5-50μg / L, 5-45μg / L, 5-35μg / L, 5-40μg / L and 2-15μg / L.

[0034] Volatile aroma compounds are particularly important for the overall aroma and flavor of Maotai-flavor liquor. During the flavor blending process for blended liquor, the concentrations of ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate, and ethyl lactate should be in the ranges of 1-15 mg / L, 0.1-1 mg / L, 9-35 mg / L, 3-20 mg / L, 1-4 mg / L, 1500-3500 mg / L, 20-80 mg / L, 1-5 mg / L, 1-5 mg / L, 10-45 mg / L, 500-2000 mg / L, 10-80 mg / L, 1-8 mg / L, and 700-2000 mg / L, respectively.

[0035] Preparation steps:

[0036] Basic solution: Edible alcohol (53°) is used as the matrix.

[0037] Flavoring: Slowly add the flavorings to the base solution in the specified order, using the specified amounts. The order of addition is volatile aroma compounds, non-volatile organic acids, and amino acids. After addition, stir at 120 rpm for 5 minutes to ensure thorough mixing.

[0038] Aging: Transfer the prepared solution to a sealed container and place it in an environment of 15℃-25℃ for aging for 5-10 days. During this period, the flavor substances in the solution will interact with each other, promoting the fusion and stabilization of the flavor.

[0039] Sensory evaluation: After aging, the blended wine is subjected to sensory evaluation.

[0040] Specifically, the relevant preparation and detection are as follows:

[0041] Optimization experiment:

[0042] First, the non-volatile organic acids of 8 types of Maotai-flavor liquor were tested, such as Figure 1 and Figure 2 As shown in the data, the lactic acid content in the eight sauce-flavor liquors ranges from 800 to 2500 mg / L, and the total concentration of other non-volatile organic acids ranges from 15 to 25 mg / L, among which the five non-volatile organic acids, 2-hydroxy-4-methylvaleric acid, linoleic acid, palmitic acid, oleic acid and lactic acid, have higher concentrations. Lactic acid is a non-volatile organic acid in Maotai-flavor liquor. It is not only the key source of sourness, but also affects microbial activity and the formation of aroma substances during the fermentation process of liquor. 2-Hydroxy-4-methylvaleric acid is a microbial metabolite of leucine, which regulates the metabolic activity of yeast and bacteria during the fermentation process. In addition, long-chain fatty acids such as linoleic acid, palmitic acid and oleic acid are the most common non-volatile organic acids in Maotai-flavor liquor. Long-chain fatty acids are precursors of some important aroma substances (fatty acid ethyl esters) and contribute to the flavor of Maotai-flavor liquor. Therefore, based on this result, the types and contents of non-volatile organic acids required for subsequent experiments will be determined to pave the way for exploring the interaction between non-volatile organic acids and volatile aroma substances.

[0043] Due to differences in brewing technology and raw materials, the concentration of amino acids in sauce-flavor liquor is usually not high, but it is also a key factor affecting the final flavor of sauce-flavor liquor. Figure 3 and Figure 4 A total of 13 amino acids were detected in eight Maotai-flavor liquor samples. The total amino acid concentration varied significantly among liquor brands. Serine had an average concentration of 43 μg / L, the highest among all samples, followed by proline (24 μg / L), arginine (22 μg / L), glycine (19 μg / L), threonine (18 μg / L), glutamic acid (16 μg / L), and aspartic acid (11 μg / L). To systematically investigate the effects of amino acids on volatile compounds, the study identified the top seven amino acids (serine, proline, arginine, glycine, threonine, glutamic acid, and aspartic acid) with relatively high concentrations. Their combined average concentrations in the eight Maotai-flavor liquor samples accounted for over 85% of the total amino acid concentration, making them highly representative of the amino acid composition. Serine and proline are associated with the sweetness and mouthfeel of baijiu, while glutamic acid imparts umami flavor. The amino acid concentrations likely stem from the unique brewing conditions and fermentation microorganisms, which together promote amino acid accumulation and influence the final flavor of the liquor.

[0044] Gas chromatography-mass spectrometry (GC-MS) was used to quantitatively analyze 8 Maotai-flavor liquor samples. Figure 5As shown, 109 volatile aroma compounds were detected, of which 21 had an Odor Activity Value (OAV) greater than 1, as shown in Table 1. Ethyl isovalerate had the largest OAV, while dimethyl trisulfide, ethyl hexanoate, ethyl valerate, and ethyl octanoate all had OAVs above 100, making a significant contribution to the overall aroma. To further confirm the contribution of individual compounds in the blended liquor (the edible alcohol (53°) matrix of the 21 key volatile aroma compounds with OAVs greater than 1 previously screened), these 21 compounds were analyzed through an aroma loss experiment to screen for key aroma-active compounds that significantly contribute to the overall aroma of the blended liquor. After aroma omission testing and the three-cup method, 14 aroma-active compounds—ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionic acid, isoamyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate, and ethyl lactate—were found to be significant (p ≤ 0.05). Ethyl esters, which primarily contribute to fruity and sweet aromas, play a decisive role in the flavor profile of baijiu. Although present in trace amounts, dimethyl trisulfide, due to its ultra-low sensory threshold, significantly impacts the flavor of soy-flavored baijiu, making it a key sulfur-containing flavor compound. These 14 volatile aroma-active compounds were identified as key volatile aroma-active compounds. These 14 compounds will be used in subsequent studies investigating the interactions between non-volatile organic acids and amino acids and key volatile aroma-active compounds.

[0045] Table 1 Aroma compound thresholds and odor activity values (OAVs) of 8 Maotai-flavor liquors

[0046]

[0047]

[0048]

[0049] Note: < indicates OAV value is less than 0.01.

[0050] according to Figure 6As shown in Figure 2, the partition coefficient method was used to further investigate the effects of non-volatile organic acids and amino acids on the volatile aroma compounds in Maotai-flavor liquor. Among the 14 key volatile aroma compounds, the partition coefficients (kg / m2) for seven esters—ethyl acetate (fruity), ethyl lactate (sweet), ethyl hexanoate (fruity), ethyl octanoate (pineapple / apple), ethyl isovalerate (pineapple), isoamyl acetate (banana), and ethyl phenylpropionate (fruity / honey)—were calculated. The results showed that the partition coefficients for 53° alcohol (MN-2) supplemented with non-volatile organic acids and amino acids (MN-3) increased compared to the control (MN-1). This suggests that non-volatile organic acids promote the volatilization of these compounds, while their presence inhibits their release. This increased partition coefficient suggests that the addition of non-volatile organic acids and amino acids enhances the aroma release of these seven esters, consistent with the sensory evaluation results that samples MN-2 to MN-4 exhibited stronger fruity and floral aromas than MN-1. In contrast, the addition of nonvolatile organic acids and amino acids, whether alone or in combination, inhibited the aroma release of ethyl valerate (peach aroma) and ethyl phenylacetate (fermentation aroma). The changes in ester aroma release in edible alcohol (53°) may be attributed to the fact that nonvolatile organic acids and amino acids alter the solubility and volatility of esters in solution. Nonvolatile organic acids can alter the chemical properties of esters by affecting the pH and ionic strength of the solution, thereby promoting or inhibiting their release. Amino acids may also alter the polar environment and affect volatility by forming noncovalent interactions with esters, such as hydrogen bonds or van der Waals forces. When these two acids coexist, the interaction becomes more complex, potentially involving competitive adsorption, hydrophobic interactions, molecular binding mechanisms, or chemical reactions, which in turn influence the aroma release of esters. These results suggest that in Maotai-flavor liquor, nonvolatile organic acids and amino acids influence the solubility and volatility of esters, regulating their distribution in solution and thus affecting aroma release. For the other five key volatile aroma compounds, the partition coefficients of butyric acid (sweaty / sour / muddy), hexanoic acid (animal-like), and isovaleric acid (sweet-smelly) showed minimal changes after the addition of non-volatile organic acids and amino acids, indicating that their aroma release was only slightly affected. However, these subtle changes may still be perceptible at the sensory level, especially when interacting with other aroma compounds, potentially affecting the overall aroma expression. In contrast, the addition of non-volatile organic acids and amino acids, either alone or in combination, significantly inhibited the aroma release of dimethyl trisulfide (rotten cabbage) and n-propanol (fermentative aroma).

[0051] Figure 7 (a) The flavor sensory radar chart of 8 sauce-flavor liquors can clearly show the flavor characteristics of each sauce-flavor liquor. Figure 7 Average JX1-8 in (b) is the sensory average of the eight sauce-flavor liquors, and based on this, it lays the foundation for the subsequent flavor comparison of the eight sauce-flavor liquors and the four blended liquors.

[0052] Example 1

[0053] Material preparation: prepare edible alcohol (53°), ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate and ethyl lactate.

[0054] Flavor Addition: Slowly add the flavorings to the base solution (1L of 53° alcohol) according to the determined addition amount. After addition, stir at 120 r / min for 5 minutes to ensure that all ingredients are thoroughly mixed. The volatile aroma substances: ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate, and ethyl lactate are present in the following amounts: 8 mg, 0.35 mg, 21 mg, 10 mg, 2 mg, 2500 mg, 45 mg, 4 mg, 2.5 mg, 25 mg, 1000 mg, 35 mg, 6 mg, and 1300 mg, respectively.

[0055] Aging treatment: Transfer the prepared solution into a sealed glass bottle and place it in an environment of 15-20℃ for aging for 7 days.

[0056] Sensory evaluation: After aging, invite professionals to conduct sensory evaluation ( Figure 7 b). The larger the value of each flavor sensory descriptor in the figure, the more prominent the aroma in the sample. The results show that compared with the average level of traditional Maotai-flavor liquor (AverageJX1-8), the fruity, floral, grainy, and sauce-flavored aromas increased by 60.80%, 36.06%, 42.24%, and 20.43%, respectively, indicating an overall enhanced flavor.

[0057] Example 2

[0058] Material preparation: prepare edible alcohol (53°), ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate, ethyl lactate, 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid and lactic acid.

[0059] Flavor Addition: Slowly add the flavorings to the base solution (1L of 53° alcohol) according to the specified dosage. After addition, stir at 120 rpm for 5 minutes to ensure thorough mixing. Volatile aroma substances: ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isoamyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate, and ethyl lactate (8 mg, 0.35 mg, 21 mg, 10 mg, 2 mg, 2500 mg, 45 mg, 4 mg, 2.5 mg, 25 mg, 1000 mg, 35 mg, 6 mg, and 1300 mg, respectively). Non-volatile organic acids: 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid, and lactic acid (4 mg, 2.5 mg, 1.5 mg, 2.5 mg, and 1550 mg, respectively, respectively).

[0060] Aging treatment: Transfer the prepared solution into a sealed glass bottle and place it in an environment of 15-20℃ for aging for 7 days.

[0061] Sensory evaluation: After aging, invite professionals to conduct sensory evaluation ( Figure 6 b). The larger the value of each flavor sensory descriptor in the figure, the more prominent the aroma in the sample. The results show that compared with the average level of traditional Maotai-flavor liquor (AverageJX1-8), the release of fruity, floral, grainy, and Maotai aromas is prominent, increasing by 68.34%, 103.19%, 48.26%, and 47.15%, respectively. Meanwhile, the grassy and baked aromas decreased by 14.29% and 36.91%, respectively. Furthermore, Example 2 has a stronger flavor than Example 1.

[0062] Example 3

[0063] Material preparation: prepare edible alcohol (53°), ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate, ethyl lactate, serine, proline, arginine, glycine, threonine, glutamic acid and histidine.

[0064] Flavor Addition: Slowly add the flavorings to the base solution (1L of 53° alcohol) according to the specified dosage. After addition, stir at 120 rpm for 5 minutes to ensure thorough mixing. Volatile aroma substances: ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate, and ethyl lactate in the following amounts: 8 mg, 0.35 mg, 21 mg, 10 mg, 2 mg, 2500 mg, 45 mg, 4 mg, 2.5 mg, 25 mg, 1000 mg, 35 mg, 6 mg, and 1300 mg, respectively. Amino acids: 40 μg, 25 μg, 22 μg, 20 μg, 20 μg, 16 μg, and 11 μg, respectively, for serine, proline, arginine, glycine, threonine, glutamic acid, and histidine.

[0065] Aging treatment: Transfer the prepared solution into a sealed glass bottle and place it in an environment of 15-20℃ for aging for 7 days.

[0066] Sensory evaluation: After aging, invite professionals to conduct sensory evaluation ( Figure 6 b). The larger the value of each flavor sensory descriptor in the figure, the more prominent the aroma in the sample. The results show that compared with the average level of traditional Maotai-flavor liquor (AverageJX1-8), the release of fruity, floral, grainy, sauce-flavored, and koji-flavored aromas is more prominent, with increases of 79.66%, 66.74%, 73.75%, 39.69%, and 55.84%, respectively. The resulting blended liquor has more prominent fruity, floral, sauce-flavored, koji-flavored, and grainy flavors than traditional Maotai-flavor liquor. The aroma release is significantly enhanced compared to Examples 1 and 2, and the overall aroma is more harmonious than in Examples 1 and 2.

[0067] Example 4

[0068] Material preparation: prepare edible alcohol (53°), ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate, ethyl lactate, 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid, lactic acid, serine, proline, arginine, glycine, threonine, glutamic acid and histidine.

[0069] Addition of flavor substances: According to the determined addition amount, slowly add flavor substances to the base solution, i.e. 1L edible alcohol (53°). After addition, stir at a speed of 120r / min for 5 minutes to ensure that all ingredients are fully mixed. Volatile aroma substances: the contents of ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate and ethyl lactate are 8mg, 0.35mg, 21mg, 10mg, 2mg, 2500mg, 45mg, 4mg, 2.5mg, 25mg, 1000mg, 35mg, 6m g and 1300mg; non-volatile organic acids: 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid and lactic acid contents are 4mg, 2.5mg, 1.5mg, 2.5mg and 1550mg; amino acids: serine, proline, arginine, glycine, threonine, glutamic acid and histidine contents are 40μg, 25μg, 22μg, 20μg, 20μg, 16μg and 11μg.

[0070] Aging treatment: Transfer the prepared solution into a sealed glass bottle and place it in an environment of 15-20℃ for aging for 7 days.

[0071] Sensory evaluation: After aging, invite professionals to conduct sensory evaluation ( Figure 7 b). The larger the value of each flavor sensory descriptor in the figure, the more prominent the aroma in the sample; according to the results, compared with the average level of traditional Maotai-flavor liquor (Average JX1-8), the release of fruity, floral, grainy, sauce-flavored, koji-flavored, and baked aromas was prominent, with increases of 86.86%, 90.2%, 64.48%, 24.39%, 5.97%, and 0.11%, respectively; the resulting blended liquor had a high degree of similarity in flavor to traditional Maotai-flavor liquor, but it had more prominent fruity, floral, sauce-flavored, and grainy flavors than the average level of traditional Maotai-flavor liquor (Average JX1-8), and the overall flavor sensory perception was more prominent than that of the other three examples.

[0072] At the same time, by comparing Examples 1-4, it can be seen that the volatile aroma substances, non-volatile organic acids and amino acids in the present invention have a synergistic effect with each other, which can synergistically improve the relevant properties of the prepared flavor compound essence.

[0073] Although the embodiments of the present invention are disclosed for illustrative purposes, those skilled in the art will understand that various substitutions, changes and modifications are possible without departing from the spirit and scope of the present invention and the appended claims. Therefore, the scope of the present invention is not limited to the contents disclosed in the embodiments.

Claims

1. A Maotai-flavor liquor flavor composite essence based on the release-promoting effect of non-volatile substances, characterized by: The composite flavor consists of volatile aroma substances, non-volatile organic acids and amino acids; The volatile aroma substances include: ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate and ethyl lactate; The non-volatile organic acids include: 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid and lactic acid; The amino acids include serine, proline, arginine, glycine, threonine, glutamic acid and histidine.

2. The Maotai-flavor liquor flavor composite essence according to claim 1, characterized in that: The final concentration of the compound flavor is as follows: the volatile aroma substances added to 1L of 53° edible alcohol are: ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate and ethyl lactate in an amount of 8mg, 0.35mg, 21mg, 10mg, 2mg, 2500mg, 45mg, 4mg, 2.5mg, 25mg, 1000mg, 35mg, 6mg and 1300mg, the contents of non-volatile organic acids: 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid and lactic acid are 4mg, 2.5mg, 1.5mg, 2.5mg and 1550mg, and the contents of amino acids: serine, proline, arginine, glycine, threonine, glutamic acid and histidine are 40μg, 25μg, 22μg, 20μg, 20μg, 16μg and 11μg.

3. The Maotai-flavor liquor flavor composite essence according to claim 1 or 2, characterized in that: The order of adding the composite flavor is first the volatile aroma substance, then the non-volatile organic acid component, and finally the amino acid component, and the mixture is stirred evenly after each addition.

4. Use of the Maotai-flavor liquor flavor composite essence as described in any one of claims 1 to 3 in the preparation of blended liquor.

5. The blended liquor prepared using the Maotai-flavor liquor flavor composite essence according to any one of claims 1 to 3, characterized in that: Its preparation comprises the following steps: The compound flavor is added to the base solution, i.e., 53° edible alcohol, in a specific amount. The volatile aroma substances added to each 1L of 53° edible alcohol are: ethyl isovalerate, dimethyl trisulfide, ethyl hexanoate, ethyl valerate, ethyl octanoate, ethyl acetate, butyric acid, ethyl phenylpropionate, isopentyl acetate, isovaleric acid, n-propanol, hexanoic acid, ethyl phenylacetate and ethyl lactate in the following amounts: 8 mg, 0.35 mg, 21 mg, 10 mg, 2 mg, 2500 mg, 45 mg, 4 mg, 2.5 mg, 25 mg, 1000 mg, 35 mg, 6 mg g and 1300mg; non-volatile organic acids: 2-hydroxy-4-methylvaleric acid, palmitic acid, oleic acid, linoleic acid and lactic acid contents are 4mg, 2.5mg, 1.5mg, 2.5mg and 1550mg respectively; amino acids: serine, proline, arginine, glycine, threonine, glutamic acid and histidine contents are 40μg, 25μg, 22μg, 20μg, 20μg, 16μg and 11μg respectively; the order of addition is volatile aroma substances first, then non-volatile organic acid components, and finally amino acid components, and stirring is carried out evenly after each addition; The prepared solution is aged at 15-25°C for 5-10 days to obtain the prepared liquor.

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