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Sensory-Guided Characterization of Key Aroma Compounds in Five Five-Grain Strong-Flavor Baijiu Samples

Yajun Li, Yi Ma, Ziyun Wei
World Scientific Research Journal, (2026), Vol.12, No.4, pp.67-79
Published: April 19, 2026
DOI: 10.6911/WSRJ.202604_12(4).0005
PDF: Download Full Text PDF
Abstract

Five-grain strong-flavor Baijiu is characterized by its intense pit aroma and mellow, sweet, and clean taste, and it plays a pivotal role in the Chinese Baijiu market. Its production is based on key processes including solid-state fermentation in mud pits, continuous fermented grain supplementation, mixed steaming and distillation, and the use of medium- to high-temperature Daqu. In terms of aroma composition, ethyl hexanoate is the predominant compound and, together with ethyl lactate, ethyl acetate, ethyl butyrate, and other esters, forms a well-balanced and complex flavor system. In this study, the five-grain strong-flavor Baijiu samples were produced using sorghum as the primary raw material, supplemented with rice, glutinous rice, wheat, and corn through multigrain co-fermentation. Different sorghum varieties can influence microbial metabolism and flavor formation due to variations in physicochemical properties such as starch, protein, and tannin content. Therefore, a sensomics-based approach was employed in this study. Under the guidance of national-level Baijiu experts, an olfactory panel was selected and systematically trained. By integrating quantitative descriptive analysis (QDA), gas chromatography–olfactometry–mass spectrometry (GC-O-MS), and aroma extract dilution analysis (AEDA), the aroma profiles and key aroma compounds of five-grain strong-flavor Baijiu produced from five different sorghum varieties were comprehensively characterized.

Keywords: Five-grain strong-flavor Baijiu; Sorghum varieties; Sensory evaluation; Aroma profile; Key aroma compounds.
APA Citation: Yajun Li, Yi Ma, Ziyun Wei (2026). Sensory-Guided Characterization of Key Aroma Compounds in Five Five-Grain Strong-Flavor Baijiu Samples. World Scientific Research Journal, 12(4), 67-79. https://doi.org/10.6911/WSRJ.202604_12(4).0005

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