Home> Published Issues> 2022> Volume 9, No. 1, June 2022
Effect of Electron Beam Radiation on Main Aroma Components of Chinese Baijiu
Wei Qi 1, Yumeng Huang 2,
Jun Yang 3, and
Long Zhao 3
1. School of Chemistry and Chemical Engineering, Huazhong University of Science and Technology, Wuhan, China
2. Fuxin Research Institute of Industrial Technology, Fuxin, Liaoning, China
3. Institute of Applied Electromagnetic Engineering, Huazhong University of Science and Technology, Wuhan, China
2. Fuxin Research Institute of Industrial Technology, Fuxin, Liaoning, China
3. Institute of Applied Electromagnetic Engineering, Huazhong University of Science and Technology, Wuhan, China
Abstract—Aging process plays an important role in high quality liquor production. The liquor natural aging process usually takes a very long time, which causes serious financial burden for wineries. Therefore, much efforts have been paid to develop new technologies for shortening aging time. In this work, the effect of electron beam radiation on main aroma components of Baijiu is investigated in detail. The factors of radiation doses and storage time or/ conditions are taken into consideration. Results show that the main aroma component is hexanoic acid ethyl ester, whose content can increase after radiation without depending on the radiation dose changes. Both the dissolved O2 of liquor and storage temperature have strong effect on the liquor radiation aging process. The number of the aroma components decreases with increasing of radiation dose, and this phenomenon is more obvious for the group of radiation at N2 condition. Comparing to the control group, both the ester species and the hexanoic acid ethyl ester content decrease with storage time going, but the specie numbers of alcohol, ketones, alkane and others increase, even back to the initial level of just the end of radiation. Though the results indicate that the aged Baijiu by radiation technique shows a return back tendency in a certain degree after a period of storage time, the Baijiu still is aged with fast and high efficient after radiation. This report can provide some basic data for the application of radiation technique in the liquor aging, and open a new window for liquor aging technique research.
Index Terms—radiation, liquor, aging, aroma component
Cite: Wei Qi, Yumeng Huang, Jun Yang, and Long Zhao, "Effect of Electron Beam Radiation on Main Aroma Components of Chinese Baijiu," Journal of Advanced Agricultural Technologies, Vol. 9, No. 1, pp. 9-13, June 2022. Doi: 10.18178/joaat.9.1.9-13
Copyright © 2022 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.
Cite: Wei Qi, Yumeng Huang, Jun Yang, and Long Zhao, "Effect of Electron Beam Radiation on Main Aroma Components of Chinese Baijiu," Journal of Advanced Agricultural Technologies, Vol. 9, No. 1, pp. 9-13, June 2022. Doi: 10.18178/joaat.9.1.9-13
Copyright © 2022 by the authors. This is an open access article distributed under the Creative Commons Attribution License (CC BY-NC-ND 4.0), which permits use, distribution and reproduction in any medium, provided that the article is properly cited, the use is non-commercial and no modifications or adaptations are made.
