Characterization of Xiaoqu Qingxiangxing Baijiu by gas chromatography-olfactometry, quantitative measurements, aroma recombination, and omission experiments

Area of Science:

• Food Chemistry
• Sensory Analysis
• Distilled Spirits

Background:

• Xiaoqu Qingxiang (X-Qing) Baijiu is a popular Chinese distilled spirit.
• Understanding its aroma profile is crucial for quality control and consumer satisfaction.

Purpose of the Study:

• To identify and quantify the key aroma compounds in X-Qing Baijiu.
• To reconstruct the characteristic aroma profile of X-Qing Baijiu.
• To explore aroma differences among Qing Baijiu subtypes.

Main Methods:

• Aroma Extract Dilution Analysis (AEDA) for compound identification.
• Odor Activity Value (OAV) calculation to determine important odorants.
• Quantitative recombination and omission studies for aroma reconstruction.
• Partial Least Squares (PLS) analysis for attribute correlation.

Main Results:

• 55 aroma compounds were identified in X-Qing Baijiu.
• 32 compounds were identified as key odorants based on OAVs.
• β-damascone, dimethyl trisulfide, 3-methylbutanal, and ethyl octanoate were primary odorants.
• Aroma profile reconstruction was successful.
• Significant differences in 21 compounds and aroma attributes were observed among Qing Baijiu types.

Conclusions:

• Key odorants contributing to X-Qing Baijiu aroma were identified.
• The study provides a method for reconstructing Baijiu aroma profiles.
• Findings support quality control and aroma optimization strategies for X-Qing Baijiu.