Characterization and discrimination of the taste and aroma of Tibetan Qingke baijiu using electronic tongue, electronic nose and gas chromatography–mass spectrometry

Abstract

Qingke baijiu (QKBJ) serves as a distinctive representation of Tibet in China. Nevertheless, the characteristics and regional disparities of QKBJ from various Tibetan locales have yet to be comprehensively explored. This study, through the use of cutting-edge technologies including electronic nose (E-nose), electronic tongue (E-tongue), and gas chromatography–mass spectrometry (GC–MS), had identified that eight distinct varieties of QKBJ predominantly exhibit sweetness, sourness, and umami in terms of taste. Furthermore, E-nose showed that QKBJ samples contain elevated levels of nitrogen oxides, methane, sulfur compounds, alcohols, aldehydes, ketones and aromatics. Concurrently, the content proportions of esters, alcohols, acids, aldehydes, and ketones varied among QKBJ samples, leading to distinct aromas such as baked and vegetal notes. The comprehensive results consistently highlighted the significant differentiation of Sannan samples from the others in terms of taste and aroma. In conclusion, this research could provide a data support for excavating and improving flavor quality of QKBJ.