Aldehyde off-flavor is a common sensory defect of Xiaoqu light flavor Baijiu, which seriously affects the flavor and quality of Xiaoqu light flavor Baijiu. To analyze the sources of aldehyde off-flavors in Xiaoqu light flavor Baijiu and to regulate their content from the production process, liquid-liquid extraction and headspace solid phase microextraction were used in combination with gas chromatography-olfactometry-mass spectrometry. The qualitative and quantitative analyses and the discriminative analyses of aldehydic and normal Xiaoqu light flavor Baijiu were carried out, and the significant differences between the two types of spirits were clearly obtained. The aromatic components of the aldehyde off-flavors were identified by combining multivariate statistical analysis. A total of 61 aroma compounds with aroma intensity greater than 2 were identified. The orthogonal partial least squares discrimination analysis model was established based on the content of aldehydic and normal Xiaoqu light flavor Baijiu. The OPLS-DA model (R2Y = 0.984, Q2 = 0.829) based on the content could effectively distinguish between aldehydes and normal Xiaoqu light flavor Baijiu, and nine compounds with OAV≥1 and VIP≥1 were identified, including acetal, acetaldehyde, n-propanol, acetic acid, butyric acid, ethyl caprylate, isovaleric acid, isobutyraldehyde, and propionic acid. The imbalance in the content of these compounds has an important influence on the production of aldehyde off-flavors in Xiaoqu light flavor Baijiu.
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