The main components of liquor are ethanol and water, accounting for about 98% of the total; in addition, it contains a large variety of trace organic compounds (acids, esters, alcohols, aldehydes (quán, etc.), accounting for about 2% of the total.
The organic compounds in liquor are aromatic substances that determine the style (aroma and taste) and quality of liquor.
What are the main organic compounds that account for about 2% of its liquor? What is the impact on the aroma style of liquor?
1. Alcohols
Alcohol in addition to ethanol, the most important is isoamyl alcohol, isobutanol and n-propanol, in the aromatic and sauce-flavored liquor also contains a certain amount of n-butanol, belongs to the main source of mellow sweet and fragrance additives, to form the flavor of wine and promote the wine body plump, thick play an important role; alcohol is also the precursor to esters.
2. Esters
Esters are aromatic compounds, play an important role in various aromatic liquors, are the main factors in the formation of strong aromatic aroma, ethyl caproate, ethyl lactate and ethyl acetate are important aroma components of liquor.
3. Acids
Acids are mainly organic acids such as lactic acid, acetic acid, butyric acid and caproic acid, which affect the taste and aftertaste of liquor. It is the main factor affecting taste.
4. Aldehydes and ketones
Aldehydes and ketones include acetaldehyde, 2,3-butanedione and 3-hydroxybutanone. Acetal and acetal have the highest content. Aromatic compounds such as 4-ethyl guaiacol, benzaldehyde, vanillin and tyrosol are important aromatic components of sauce-flavored liquors, β-phenethyl ethanol is the highest in soy-flavored liquors, followed by rice-flavored liquors.
5. Other nitrogen-containing compounds and furan compounds
Nitrogen-containing compounds are mainly tetramethylpyrazine, trimethylpyrazine and 2,6-dimethylpyrazine. Among the furan compounds, furan formaldehyde is more prominent, which is one of the characteristic components of sauce-flavored liquor.
