Maillard Reaction Intermediates in Chinese Baijiu and Their Effect on the Maillard Reaction Related Flavor Compounds During Aging

Abstract

This study investigated the Maillard reaction in Baijiu and effect of extended aging in presence of Maillard reaction intermediates (MRIs) on aromatic compounds, especially heterocyclic changes. MRIs with different aroma types in Baijiu aged 1–18 years and forced aged for 6 weeks were determined. Results revealed that MRIs in soy sauce aroma–type Baijiu were significantly more abundant than those in other types of Baijiu. Changes in MRIs were observed and compared in aging and forced-aging Baijiu. Additionally, the distribution and variation of heterocycles in Baijiu were revealed, which indicated N-heterocycle accumulation, whereas S-heterocycle and O-heterocycle levels decreased to a certain extent. The outcome of this study was the elucidation that Maillard reaction during the aging of Baijiu influences heterocycle concentrations, improving flavor of aged Baijiu. Research into heterocycles and studies of the Maillard reaction may help elucidate aromatic evolution Baijiu with age and provide guidance for Baijiu storage.

Keywords: Aging, baijiu, Maillard reaction, Maillard reaction intermediates