ArticleFood science & nutrition2026
Characterization of Key Aroma Compounds in Botanical Lujiu Based on Jiang-Flavor Baijiu by Comparative Aroma Extract Dilution Analysis, Quantitative Measurements, and Aroma Traceability Analysis.
Article in Food science & nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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5 authors.
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Abstract
This study successfully developed a botanical-type Lujiu product based on Jiang-flavor Baijiu (BTLJF) with a distinctive flavor profile. The aroma composition was systematically investigated using GC-O-MS, AEDA, and traceability analysis. A reliable quantitative method was optimized to ensure high sensitivity. A total of 83 volatile compounds were identified by GC-MS, including 18 esters, 14 alcohols, 1 aldehyde, 6 acids, 3 ketones, 2 acetals, 13 aromatic compounds, 3 terpenes, and 23 heterocyclic compounds. Among these, 48 aroma-active compounds were further recognized by GC-O, and 25 compounds with flavor dilution (FD) factor ≥ 9 were quantified as key aroma contributors based on their high odor activity values (OAVs). Seventeen compounds with the highest OAVs, were identified as pivotal constituents shaping the overall aroma profile, including ethyl isovalerate, ethyl butanoate, 2,3-butanediol, 1-propanol, phenylacetic acid, butyric acid, ethyl phenylacetate, 3-methylbutyric acid, 2-ethyl-6-methylpyrazine and acetic acid. Notably, 44 compounds showed a significant positive correlation (
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