Identification and Prevention Control of Musty Flavor Compounds in Chinese Jiangxiangxing Baijiu

Abstract

The musty flavor is a primary off-flavor in Jiangxiangxing Baijiu, with unclear chemical compounds, prevention and control measures. This study identified four musty flavor compounds, namely geosmin (GSM), 1-octen-3-ol, 2,4,6-trichloroanisole (2,4,6-TCA) and 2-methylisoborneol (2-MIB) by combining gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS) and sensory verification. Based on correlation analysis and odor activity value (OAV>1) analysis, GSM was identified as the key compound, with concentrations of 1.90±1.04 µg/L in 48 musty and 0.96±0.36 µg/L in 523 non-musty base Baijiu. To prevent GSM, the study recommended enhanced management of rice husks, regular pit mud replacement, and spraying the surface mash with tail Baijiu (over 8% alcohol) before sealing for fermentation. The removal effects of GSM in moldy fermented mash indicated that washing for 10 minutes and boiling for 20 minutes were most effective, removing 78.71%. This study provides technical support for GSM management in Jiangxiangxing Baijiu, improving production and quality.

Keywords: Musty flavor, Identification, Prevention, Control, Chinese Jiangxiangxing Baijiu