Drinking tastes of Chinese rice wine under different heating temperatures analyzed by gas chromatography–mass spectrometry and tribology tests

Drinking tastes and lubrication properties of Chinese rice wine (CRW) under different heating temperatures were studied by tribology tests, gas chromatography–mass spectrometry (GC–MS) and sensory evaluations. CRW's drinking tastes were evaluated by taste panelists. Flavor compounds were detected by GC–MS. Lubrication properties of CRW were measured by tribometer. Drinking tastes changed under different heating temperatures and were the best at 60°C assessed by panelists. Four key compounds, furfural, benzaldehyde, butanedioic acid diethyl ester, and phenylethyl alcohol, were determined by GC–MS affecting drinking tastes of CRW. Their variation trends were consistent with the changes of CRW's tastes. The variation of CRW's lubrication properties had a positive correlation with that of CRW's taste, especially astringency. The lowest friction coefficient implied the best lubrication performance and taste at 60°C. Therefore, it was possible to rapidly evaluate drinking tastes of CRW using tribology technology based on the results. Reasons for temperatures influencing CRW's lubrication properties and drinking tastes were also analyzed in this study.