Liquor flavor components include: alcohols, esters, acids, aldehydes and ketones, acetals, aromatic compounds, containing nitrogen compounds and furan compounds.
In addition to alcohols, the most important are alcohols such as isoamyl alcohol, isobutanol and n-propanol. They also contain a certain amount of n-butanol in Luzhou-flavor liquor and Maotai-flavor liquor. They are the main substances of alcohol sweeteners and odorants. The source plays an important role in forming the flavor of the wine and promoting the fullness and strength of the wine; alcohols are also the precursors of the esters.
Ester is an aromatic compound that plays an important role in various flavors of liquor and is the main factor in forming a strong body aroma. Ethyl caproate, ethyl lactate and ethyl acetate are important aroma components of liquor.
Acids are mainly organic acids such as lactic acid, acetic acid, butyric acid and caproic acid, affecting the taste and aftertaste of liquor. It is the main factor affecting the taste.
The aldehyde and ketone compounds include acetaldehyde, 2,3-butanedione, and 3-hydroxybutanone. The acetal acetal content is the highest. 4-ethylguaiacol, benzaldehyde. Aromatic compounds such as vanillin and tyrosol are important aroma components of Maotai-flavor liquor. β-Phenyl alcohol is the most abundant in musk liquor, and secondly in rice wine.
Nitrogen-containing compounds are mainly tetramethylpyrazine, trimethylpyrazine and 2,6-dimethylpyrazine. Among furan compounds, furfural is the most prominent component of Maotai-flavor liquor.