Comparative analysis of the differences among Langya flavor Baijiu and strong and soy sauce flavor Baijiu by targeted flavor analysis

Abstract

Jian flavor Baijiu (JFB) is a unique flavor type of Baijiu with the flavor characteristics of both strong flavor Baijiu (SFB) and soy sauce flavor Baijiu (SSFB). Langya flavor Baijiu (LYFB) is a kind of JFB, and its differences in aroma compared to SFB and SSFB were first systematically investigated using targeted flavor analysis. Seventy important odorants were analyzed in LYFB, SFB, and SSFB. The quantitative ratio relationships of 17 skeleton odorants among the three flavor types of Baijiu were explored. In addition, multivariate statistical analysis was used to investigate the differences in the odorant composition among the three flavor types of Baijiu. Hexanoic acid, ethyl acetate, ethyl hexanoate, ethyl lactate, butanoic acid, 2-methylbutanal and ethyl butanoate were all first identified as important markers in JFB and SFB. Fourteen odorants were all first identified as important markers in JFB and SSFB, such as acetic acid and ethyl hexanoate. This study is of great significance to the technological improvement and quality stability of JFB.