Liquid-liquid extraction combined with gas chromatography-mass spectrometry (LLE-GC-MS) was used to analyze the flavor structure of sauce-flavor Baijiu brewing rounds of alcohol-sweetness typical body base Baijiu. According to the analysis results of sensory evaluation, in addition to the basic sauce flavor, the fruity, floral and sweet flavors were also more prominent in the alcohol-sweetness typical body base Baijiu. At the same time, the relationship between the sensory attributes and characteristic aroma compounds of alcohol-sweetness typical body base Baijiu was analyzed by the odor activity value (OAV) method, and it was found that the main components that contributed to the seven rounds were: ethyl myristate, ethyl hexadecanoate, ethyl oleate, 2-furanmethanol, furfural, 2,6-dimethylpyrazine, 2-ethyl-6-methylpyrazine, 2,3,5-trimethylpyrazine and acetoin, nine kinds in total; in addition to the basic aroma substances, ethyl 3-phenylpropionate and ethyl phenylacetate contributed significantly to the aroma of the 1st and 2nd rounds. The flavor substances that have made great contributions to the 3rd, 4th and 5th rounds include not only the above nine kinds, but also ethyl valerate, amyl acetate, ethyl octanoate, 2,3-butanediol, 1-nonanol, butyric acid, isovaleric acid, ethyl phenylacetate, ethyl hexanoate and ethyl 3-phenylpropionate; phenylacetaldehyde and ethyl phenylacetate had higher OAV in the 6th round of alcohol-sweetness typical body base Baijiu, and contributed more. The substances with aroma contribution in the 7th round were mainly the above-mentioned nine substances, and the OAV of pyrazine substances with a burnt aroma was higher in the 7th round. This research enriched the flavor research of sauce-flavor Baijiu, and promote the construction and development of sauce-flavor Baijiu industry base in Chishui River Basin.
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