Effects of glutinous rice protein components on the volatile substances and sensory properties of Chinese rice wine

Abstract BACKGROUND The content of protein components of glutinous rice significantly affects the quality of Chinese rice wine. Therefore, the effects of protein components on the quality of Chinese rice wine were investigated by adding the exogenous proteins glutelin and albumin individually or in combination RESULTS Compared with the control, the samples with increased glutelin components exhibited improved formation of numerous alcohol esters with alcoholic and fruity representatives. The promotion rates of glutelin to total alcohols and total esters were 18% and 99%, respectively. The amount of 4‐vinylguaiacol characterized by a spicy, smoky odor was reduced to 40%. Correlation analysis between chemical composition and sensory characteristics showed a significant positive correlation between umami and amino nitrogen ( r = 0.935) and total amino acid content ( r = 0.729). The bitterness of Chinese rice wine was related to the change of alcohol content ( r = 0.689) and total soluble solid ( r = 0.904). Sensory analysis revealed that the increase of the glutelin component of Chinese rice wine increased its alcoholic, fruity, and honey‐like features, as well as its umami, acidity and bitterness. The increase also reduced the caramel‐like, herb‐like, and smoky sensory characteristics of Chinese rice wine and its Qu aroma and sweetness CONCLUSION The protein content of glutinous rice significantly affects the quality of rice wine. The Glutelin has a significant relationship with fruity, honey, and umami flavors; the albumin has a significant relationship with medicinal, bitter, and astringent flavors. Therefore, reasonable adjustment of the glutelin content of glutinous rice can effectively improve the sensory quality of rice wine. © 2020 Society of Chemical Industry