Using a combination of quantitative descriptive analysis (QDA), gas chromatography-mass spectrometry (GC-MS), and gas chromatography-flame ionization detector (GC-FID), this study examined the sensory and flavor characteristics of typical base Baijiu from Jiangxiang, Chuntian, and Jiaodi.Results showed that the sensory differences of the three typical base Baijiu were as follows:sauce aroma, baking aroma, qu aroma, and grain aroma of Jiangxiang typical base Baijiu were more prominent, sweet aroma, grain aroma, sauce aroma, and qu aroma of Chuntian typical base Baijiu were more prominent, while cellar aroma and fruit aroma of Jiaodi typical base Baijiu were more prominent.In addition, a total of 209 volatile flavor components were identified from three typical base Baijiu, including 167 Jiangxiang, 184 Chuntian, 168 Jiaodi, and 139 common components.The differences in flavor components among the three typical base Baijiu were mainly reflected in esters, alcohols, ketones, furans, acids, and others.Meanwhile, comparing the content of common aroma components, it was found that the main aroma components with significant differences in three typical base Baijiu were esters, alcohols, and phenols.Finally, using partial least squares discriminant analysis (PLS-DA) and odor activity value (OAV) calculation to find 32 key aroma-contributing components closely related to the flavor differences of three typical base Baijiu.This study systematically analyzed the flavor and sensory characteristics of three kinds of typical base Baijiu, providing theoretical support for guiding the liquor body design and blending of Jiangxiangxing Baijiu.
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