Sensory profile and the contribution of key aroma compounds in Jiang-flavor rounded-base Baijiu produced in the Chishui river basin

Abstract

The flavor characteristics of Jiang-flavor rounded-base Baijiu (JRBB) in four producing areas of the Chishui River Basin were systematically investigated. A total of 246 major volatile flavor compounds were detected through a gas chromatography-flame ionization detection (GC-FID) and liquid-liquid microextraction, headspace solid-phase microextraction combined gas chromatography-mass spectrometry (LLME/HS-SPME-GC-MS). Partial least squares discriminant analysis (PLS-DA) revealed that different rounds of JRBB had a significant classification effect. Based on odor activity value (OAV) and variable important in projection, the 20 most key aroma compounds in samples were identified. Among them, furfural (OAV: 524.07), hexanal (OAV: 506.33) and ethyl acetate (OAV: 264.45) contributed remarkably to flavor. Moreover, flavor reconstruction analysis showed jiang aroma in reconstructed samples had the highest similarity to the original ones. The 17 flavor compounds were positively correlated with aroma profiles (jiang, ethanol, liang, honey, fruity, floral, roasted, and baked aroma). The liang, jiang, and baked aromas were respectively prominent in the first and second round of JRBB, the third to fifth round of JRBB, as well as the sixth and seventh round of JRBB. This study provides comprehensive understanding regarding sensory profile of JRBB, which provides theoretical support for Baijiu blending techniques and improves the development of Baijiu industry.