Cheng Yijia^1,2, Hou Changjun¹, Ma Yi¹, Zhan Yingcan^1,2, Li Bingchuan^2*

1.College of Food and Brewing Engineering, Sichuan University of Science & Engineering, Yibin 644000, China; 2.Sichuan Jiannanchun Group Co., Ltd., Mianzhu 618200, China

Abstract：

Base spirits from five representative enterprises in Mianzhu, Sichuan, were analyzed using headspace-thermal desorption coupled with gas chromatography-quadrupole/time-of-flight mass spectrometry to characterize the flavor profile of strong-aroma Baijiu. Orthogonal partial least squares discriminant analysis was applied, and differential compounds were identified by VIP scores and ANOVA P-values. A total of 194 volatile compounds were detected. Statistical screening (VIP > 1, P < 0.05) yielded 37 significantly differential compounds. The top five VIP-ranked compounds—ethyl butyrate, ethyl acetate, ethyl caproate, ethyl caprylate, and butyl caproate—are recognized key aroma contributors.

Key Words：

Mianzhu production area; Strong-aroma Baijiu; volatile flavor components; OPLS-DA