The volatile substances in light flavor Baijiu were analyzed qualitatively and quantitatively by using various technical strategies, and the differences of sensory characteristics and flavor substances between single-grain and multi-grain light flavor Baijiu were analyzed.Based on the quantitative results of volatile substances and aroma activity value (OAV) in light flavor Baijiu, a 36 important compounds (OAV≥1) that have significant aroma contributions to single-grain and multi-grain light flavor Baijiu were screened out, and the significant difference compounds between single-grain and multi-grain light flavor Baijiu were mined by chemometrics technology (P<0.05).It mainly included ethyl octanoate, ethyl lactate, isoamyl acetate, 1-octen-3-one, 3-hydroxy-2-butanone, acetal, n-butanol, 2-pentylfuran, etc.Among them, the content of 2-pentylfuran was higher in single-grain light flavor Baijiu, and other compounds were higher in multi-grain light flavor Baijiu.Furthermore, sensory quantitative description and analysis showed that multi-grain light flavor Baijiu had richer fruit and grain flavors, and the mellow and sweet feelings of liquor body were stronger than those of single-grain liquor body.Combined with the content of ethyl acetate, the main aroma substance of light aroma Baijiu, and the total amount of flavor substances, the analysis further explained that the light aroma of single-grain light aroma Baijiu was pure, while the aroma and taste of multi-grain light aroma Baijiu were more reasonable, which provided a theoretical basis for the process optimization of light aroma Baijiu and the regulation of product flavor.
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