Newly discovered flavor markers revolutionize baijiu production region identification.
The researchers analyzed the flavor compounds in sauce-aroma style baijiu from different regions to find markers that can identify where it was made. They identified 94 volatile compounds, with 35 key flavor substances contributing to the aroma. By studying the distribution of these compounds and conducting sensory evaluations, they pinpointed six key flavor substances (ethyl octanoate, ethyl 2-methylpropanoate, propyl acetate, ethyl heptanoate, 2-nonanone, and butyl hexanoate) that can effectively determine the production region of the baijiu.