Gas chromatography-mass spectroscopy (GC-MS) is routinely used to profile the flavor compounds in alcoholic beverages.  This method has been applied to experimental samples of Chinese baijiu liquor where the flavor has been modified to taste more similar to American bourbon.  Chinese baijiu is a clear spirit, usually considered by the Western palate as strong in exotic flavors.  In an effort to modify these liquors into something more akin to the routine Western palate, experimental samples of baijiu flavored to taste more similar to American bourbon were produced by aging the spirits with wood.  This has been accomplished by processing baijiu spirit via a novel accelerated pressure aging process to mature the spirit within a few days, thereby coloring the spirit with wooden barrel flavors.  The distinct flavor compounds in these experimental liquors have been identified and profiled using routine straight injection GC-MS.  As such, it has been observed that the flavor of Chinese baijiu aged with American oak is dominated by a series of unbranched ethyl ester compounds.  Foremost, oak aged baijiu flavor is characterized by an increase in ethyl hexanoate, which imparts a sweet and fruity nuance to the liquor.  Ultimately, analytical profiles of the flavors of these unprecedented spirits were generated, which aids in product development.<br/>

GC-MS analysis of Chinese Baijiu spirit flavored as American whiskey

256th National Meeting (2018)

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