Abstract
Irradiation-aging technology is still in the preliminary exploration stage worldwide. Therefore, in this study, we investigated the effects of high-energy electron beam irradiation on the aroma components and quality of Luzhou-flavor liquor irradiated with 2, 4, 6, 8, 10, and 12 kGy after storage for 30, 90, 180, 270, and 360 d. Using fold change analysis and t-test, eight possible irradiation markers were confirmed, including 2,3 butanediol (levulinic), 2,3 butanediol (endocyclic), propionic acid, isobutyric acid, ethyl propionate, dl-2-hydroxy-4-methyl valerate ethyl ester, hexyl hexanoate, and acetaldehyde. Acetaldehyde and caproic acid were confirmed as aging markers for liquor aged naturally for one year. The highest sensory scores were obtained with an irradiation dose of 4 kGy and 360 d of storage and an irradiation dose of 8 kGy and 90 d of storage. The findings of this study can provide a theoretical basis for enterprises to control the quality of irradiated liquor.