Agricultural and Biological Sciences
a year ago

Unlocking the Secret to Perfect Baijiu Flavor: Key Aroma Compounds Revealed

Food Chemistry
Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix
Jiaxin Hong, He Huang, Dongrui Zhao, Jinyuan Sun, Mingquan Huang, Xiaotao Sun, Baoguo Sun

Paper Summary

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The study investigated the factors influencing the flavor quality of northern strong aroma Baijiu. Using gas chromatography-olfactometry-mass spectrometry, researchers identified 78 aroma compounds, with ethyl hexanoate being the most abundant. They recreated the aroma profile and found that key aroma compounds play a crucial role in shaping the overall flavor. The study showed that the unique aroma of northern strong aroma Baijiu is determined by specific aroma compounds with varying levels of expression.