Effect of high pressure treatment on the aging characteristics of Chinese liquor as evaluated by electronic nose and chemical analysis

Abstract

Several high pressure (HP) treatments (100-400 MPa; 15 and 30 min) were applied to Chinese "Junchang" liquor, and aging characteristics of the liquor were evaluated. Results from the principal component analysis and the discriminant factor analysis of E-Nose demonstrated that HP treatment at 300 and 400 MPa resulted in significant (p < 0.05) changes in aroma components of the liquor. An increase in total ester content and a decrease in total acid content were observed for all treated samples (p < 0.05), which was verified by gas chromatography analysis. In addition, a slight decrease in alcohol content was found for HP treatment at 400 MPa for 30 min. These changes and trends were in accordance with the natural aging process of Chinese liquor. However, HP treatment caused a slight increase in solid content, which might be somewhat undesirable. Sensory evaluation results confirmed that favorable changes in color and flavor of Chinese liquor were induced by HP treatment; however, overall gaps still existed between the quality of treated and six-year aged samples. HP treatment demonstrated a potential to accelerate the natural aging process for Chinese liquor, but long term studies may be needed further to realize the full potential.