Comparative Analysis of Volatile Components in Chinese Strong-Aroma Baijiu of Different Ages
DOI:
https://doi.org/10.62051/ijafsr.v4n2.02Keywords:
Strong-flavour Baijiu, Vintage, Volatile components, AgingAbstract
In this study, Chinese strong-flavor Baijiu was used as the research object. Volatile compounds were analyzed in newly distilled liquor samples and strong-flavor Baijiu samples aged in stainless steel tanks for 6, 12, 18, and 24 months, respectively. The results demonstrated that organic acids, higher alcohols, and aromatic compounds were continuously generated and accumulated during the aging process, which contributed to the mellow cellar aroma, honey aroma, and aged aroma of the liquor. In addition, the contents of ethyl butyrate, 1-hexanol and other components exhibited a steady upward trend, while acetaldehyde showed a slight fluctuation followed by an increase. Overall, the aging process was characterized by decreased esters, increased acids and alcohols, and coordinated flavor development, verifying the optimizing effect of aging on the flavor profile of Baijiu. This study provides key data support for elucidating the aging mechanism of strong-flavor Baijiu.
Downloads
References
[1] Wang, L., Tang, P., Zhang, P., Lu, J., Chen, Y., Xiao, D., & Guo, X. (2024). Unraveling the aroma profiling of Baijiu: Sensory characteristics of aroma compounds, analytical approaches, key odor-active compounds in different Baijiu, and their synthesis mechanisms. Trends in Food Science & Technology, 146, 104376. https://doi.org/10.1016/j.tifs.2024.104376
[2] Hong, J., Xie, J., Zhao, D., Sun, J., Huang, M., Sun, X., & Sun, B. (2026). Based on solid-state fermentation: Regulation of ester formation through priority effects of non-Saccharomyces cerevisiae in strong aroma type of Baijiu. Food Bioscience, 77, 108416. https://doi.org/10.1016/j.fbio.2026.108416
[3] Hong, J., Huang, H., Zhao, D., Sun, J., Huang, M., Sun, X., & Sun, B. (2023). Investigation on the key factors associated with flavor quality in northern strong aroma type of Baijiu by flavor matrix. Food Chemistry, 426, 136576. https://doi.org/10.1016/j.foodchem.2023.136576
[4] Qiu, W., Ru, H., Wang, J., Kuang, J., Yu, Y., & Zheng, Q. (2025). Odor threshold dynamics during Baijiu aging: Ester–acid interactions. LWT, 217, 117436. https://doi.org/10.1016/j.lwt.2025.117436
[5] Du, J., Xu, Z., Sun, H., Zhu, Y., Zhang, J., Huang, M., Liu, Y., Liu, H., Sun, B., & Wu, J. (2025). Effect of a new sea-aging method on the flavor of Baijiu. Food Research International, 212, 116442. https://doi.org/10.1016/j.foodres.2025.116442
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
How to Cite
