Four kinds of man-made pit mud cultured by different formulations were studied.With references of sensory quality standards of pit mud in liquor-makingindustry,threemainfactors,whichwerecolor,flavorandtexturewithdifferentweightrate,wereestablished.Byapplyingmembershipdegreeinfuzzymathematicsasevaluationindexes,thematureman-madepitmudwasevaluated.Bycomparison ofevaluated resultswith the liquor-tasting results,effectivenessofapplication offuzzycomprehensive evaluation method in evaluation ofthe mature levelsofman-made pitmud wasdiscussed.

Pit mud plays a crucial role in the production of the Luzhou-flavor liquor. Its aging degree directly determines liquor quality and liquor yield. In this paper, the study on the aging degree of man-made pit mud in recent years was reviewed in terms of pit mud sensory indexes, mi- crobes in pit mud, and pit mud physiochemical compositions etc.

The volatile compounds in three kinds of bean sprout with solid phase microextraction(SPME) were analyzed by gas chromatograph-mass spectrometry(GC-MS).The solid phase microextraction conditions were further optimized by carefully selection of the fibers,the extraction temperature and time.Sixty-seven volatile compounds were effectively obtained with SPME in three kinds of bean sprout by GC-MS.The main constituents were alcohols,esters,acids,alkanes,ketones.It can be concluded that bean sprout could be analyzed by SPME combined with GC-MS effectively.There were differences in flavor between three kinds of bean sprout.