Flavoromic Exploration of Regional Variations, Consumer Preferences, and the Role of Volatile and Nonvolatile Compounds in Strong-Aroma Baijiu
Yihong Wang, Jia Zheng, Danni Zhang, Siyi Pan, Xiaoyun Xu, Fang Yuan
Abstract
Regional strong-aroma baijiu was analyzed via SPME-GC-MS, derivatization-GC-MS, and GC-FID to explore the relationships among flavor characteristics, trace compounds, and consumer preferences. A total of 84 volatile compounds and 60 nonvolatile compounds were identified. The results showed significant differences in volatile compounds among samples from different regions. Jianghuai baijiu showed a higher alcohol content, while Sichuan baijiu was rich in esters, contributing to its intense flavor. Nonvolatile organic acids played a dual role in modulating the aroma-taste balance. They negatively correlated with the alcoholic and cellar aromas but, in cooperation with volatile acids, enhanced the sour aroma and sour taste. Additionally, they interacted with specific esters to improve the sweetness and taste complexity. Sensory evaluations, including quantitative descriptive analysis (QDA), Check-All-That-Apply (CATA), and hedonic tests, demonstrated that 1-pentanol and ethyl pentanoate were positively related to consumers' liking, whereas ethyl octanoate, ethyl decanoate, and ethyl 3-phenylpropionate showed negative correlations.