Analysis of changes in volatile flavor components of strong-sauce-flavor Baijiu with different aging years

Taking strong-sauce-flavor (Nong-Jiang jianxiangxing) Baijiu of different aging years (0-10 years) as the research objects, after optimizing the pre-treatment conditions of liquid-liquid extraction (LLE) through single-factor experiments, the volatile flavor components were detected by gas chromatography-mass spectrometry (GC-MS) technology, and combined with the odour activity value (OAV), the changes of volatile flavor components in strong-sauce-flavor Baijiu with different aging years were analyzed by principal component analysis. The results showed that the optimal LLE conditions were as follows: NaCl addition 75 g, extraction with dichloromethane 3 times, extraction time 5 min. A total of 65 volatile flavor components were identified from strong-sauce-flavor Baijiu with different years, including 12 alcohols, 6 aldehydes, 9 acids, 3 ketones, 31 esters and 4 others. PCA could effectively distinguish the differences in volatile flavors of Baijiu samples with different aging years. 14 volatile flavor components such as ethyl caproate, ethyl octoate, ethyl butyrate, ethyl phenylacetate, and ethyl 3-phenylpropionate were the main flavor influencing components of 0-1 years Baijiu samples, while ethyl hexadecanoate, butyric acid, and caproic acid were the main flavor influencing components of 2-4 years Baijiu samples, butyric acid was the main flavor influencing component of 5 year and 7 year Baijiu samples, caproic acid was the main flavor influencing component of 6 year and 9-10 years Baijiu samples, and ethyl isobutyrate was the main flavor influencing component of 8 year Baijiu samples.