Analysis of volatile flavor components and key aroma components of different black rice wines from Yang county of Shanxi province

To gain an in-depth understanding of the flavor components of black rice wine from Yang county of Shanxi province, the volatile flavor components of three different black rice wines from Yang County (A, B C) were detected using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS). The key volatile aroma components were screened by odor activity value (OAV), and the key differential aroma compounds were screened by orthogonal partial least squares-discriminant analysis (OPLS-DA) based on variable importance in projection (VIP) value. The results showed that a total of 111 volatile flavor compounds were identified in the three kinds of black rice wines from Yang county of Shanxi province, with samples A, B, and C containing 75, 75, and 85 volatile aroma compounds, respectively. Among them, 12 key volatile aroma compounds (OAV≥1) were identified, including ethyl butyrate, ethyl 2-methylbutyrate, 2-phenylethanol, and damascenone, with samples A, B, and C containing 11, 9, and 9 compounds, respectively. The contents of ethyl butyrate, isoamyl acetate, and 2-phenylethanol exhibited significant differences (P<0.05) among the different black rice wines from Yang county of Shanxi province. By combining VIP values, 2-phenylethanol and acetoin (3-hydroxy-2-butanone) were identified as the key differential volatile flavor substances (OAV≥1, VIP>1) distinguishing the different black rice wines. The study provided a theoretical basis for further research on the aroma components of black rice wine from Yang county of Shanxi province as a geographical indication product.