@article{DING2025, 
author = {Hexia DING and Mian WANG and Juan ZHAO and Xiande LI and Jianli ZHOU and Shuyi QIU and Ming ZHU},
title = {Characterization and contribution of characteristic aroma compounds in sauce-flavor Baijiu with different production years},
year = {2025},
journal = {China Brewing},
volume = {44},
number = {9},
pages = {46-51},
keywords = {different production years, sauce-flavor Baijiu, sensory analysis, key differential aroma compounds},
url = {https://www.sciopen.com/article/10.11882/j.issn.0254-5071.2025.09.008},
doi = {10.11882/j.issn.0254-5071.2025.09.008},
abstract = {In order to explore the characterization and contribution of characteristic aroma compounds in sauce-flavor (Jiangxiangxing) Baijiu with different production years, the characteristics of aroma compounds of sauce-flavor Baijiu with different production years were analyzed by gas chromatography (GC) technology, and the characteristic aroma compounds were determined using odor activity value (OAV). The key differential aroma compounds were further determined through variable importance in projection (VIP) value, and the correlation between the key differential aroma compounds and the sensory attributes of sauce-flavor Baijiu with different production years was analyzed. The results showed that the content of ester compounds in sauce-flavor Baijiu with different production years was the highest (all greater than 4000 mg/L), and the overall content of alcohol and ester compounds in sauce-flavor Baijiu increased with the changes of production years. A total of 36 characteristic aroma compounds such as methanol (OAV≥1 and mass concentration≥50 mg/L) and 15 key differential aroma compounds such as N-propanol (VIP＞1) were detected. The "sauce flavor", "mellow", "honey flavor", "fruit flavor" and "floral flavor" were significantly positively correlated with 3-methylbutanol and N-butanol (r＞0.6, P＜0.05), the "astringy flavor" was significantly positively correlated with atoine and furfural (r＞0.6, P＜0.05), while the "Quxiang", "grain flavor", "nut flavor", "burnt flavor", and "spicy flavor" were significantly positively correlated with 3-methylbutanol and N-butanol (r＜-0.6, P＜0.05).}
}