Correlation between style characteristics and flavor composition of sauce-flavor Baijiu from different regions

Abstract

The sensory characteristics and contents of key flavor compounds in sauce-flavor (Jiangxiangxing) Baijiu from different regions were investigated by sensory evaluation and gas chromatography (GC), and the differences and correlations between sensory characteristics and key flavor substances of sauce-flavor Baijiu in different regions were analyzed by principal component analysis (PCA) and Spearman correlation analysis. The results indicated that sauce-flavor Baijiu in Guizhou region exhibited higher scores in sauce aroma, Qu aroma, and toasty aroma. In Southern regions, floral and fruity aroma were more prominent, while mellow and cereal aromas were more pronounced in Shandong and Northern regions. Flavor compounds analysis revealed that Guizhou sauce-flavor Baijiu had the highest ester content, while Shandong and Southern regions had higher alcohol content. Other Northern regions showed lower carbonyl compound levels. Additionally, Guizhou sauce-flavor Baijiu exhibited an ethyl acetate to ethyl lactate ratio ranging from 1.4 to 1.9. PCA results demonstrated that Guizhou sauce-flavor Baijiu showed the highest similarity in flavor compound composition. Spearman correlation analysis results showed that sauce aroma, toasty aroma, Qu aroma, aged aroma were clustered into on group, and were highly significantly positive correlated with n-butanol, 3-hydroxy-2-butanone, ethyl isovalerate, ethyl caprate, isoamyl aldehyde, and furfural (P<0.01).

Keywords

• sauce-flavor baijiu|different regions|style characteristics|skeleton flavor substances|principal component analysis|correlation