Gas chromatography mass spectroscopy (GC-MS) is routinely used to profile the flavor compounds in alcoholic beverages. This method has been applied to unique experimental samples of Chinese baijiu liquor flavored to taste more similar to American bourbon whiskey. Chinese baijiu is a clear liquor, usually considered strong in flavor by the western palate. In an effort to modify these liquors into something more akin to the routine western palate, experimental samples have been produced of Chinese baijiu liquors flavored to taste similar to American bourbon. This has been accomplished by subjecting Chinese baijiu liquor to a novel accelerated aging process which employs pressure, as opposed to conventional time, to mature the spirit quickly and impart wooden barrel flavors. By processing Chinese baijiu liquor via this innovative technology of accelerated pressure aging, the clear spirit becomes colored and flavored with wood in the short time of a few days. The distinct flavor compounds in these experimental liquors have been identified and profiled using routine straight injection GC-MS. Foremost, the wood aged Chinese baijiu flavor is characterized by an increase in ethyl hexanoate, which imparts a sweet and fruity nuance.

GC-MS analysis of Chinese baijiu liquor flavored as American bourbon whiskey

253rd National Meeting (2017)

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