317
solid-state fermented alCoholiC beverages
wine and gave rosy and floral aromas. Aromatic compounds were mainly
formed through aromatic amino acids metabolism (Diaz et al., 2001).
A total of seven phenolic derivatives were detected in these two
Chinese rice wines. Only three phenolic derivates were identified in
GY30 rice wine. 4-Vinylguaiacol and phenol had OSME values >3
in both rice wines and contributed to strong clove, spicy, and smoky
aromas. 4-Methylguaiacol, 4-methylphenol, 4-ethylphenol, and
2,6-dimethoxyphenol (tentatively identified) were only identified by
GC– O in JF12 rice wine. ese compounds contributed smoky, ani-
mal, and phenolic aromas. e OSME value of phenolic derivatives
in these two samples was obviously different. Phenolic ...