基于HS-SPME-GC-MS技术的6种香型白酒中挥发性化合物差异分析

胡晓龙; 李华; 雷旭东; 韩素娜; 张俊飞; 邓鸣东; 黄润娜; 王晓毅

doi:10.12187/2026.01.001

February 2026

Article Contents

HU Xiaolong, LI Hua, LEI Xudong, et al. Difference analysis of volatile compounds in six flavor-types of Chinese Baijiu based on HS-SPME-GC-MS technology[J]. Journal of Light Industry, 2026, 41(1): 1-15. doi: 10.12187/2026.01.001

Citation: HU Xiaolong, LI Hua, LEI Xudong, et al. Difference analysis of volatile compounds in six flavor-types of Chinese Baijiu based on HS-SPME-GC-MS technology[J]. Journal of Light Industry, 2026, 41(1): 1-15. doi: 10.12187/2026.01.001 shu

Difference analysis of volatile compounds in six flavor-types of Chinese Baijiu based on HS-SPME-GC-MS technology

1. College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Henan Yangshao Distillery Co., Ltd., Mianchi 472400, China

Received Date: 2025-01-17
Accepted Date: 2025-03-11

Abstract

【Objective】 This study aims to further elucidate the characteristics of volatile compounds, key aroma compounds, and differential components across four basic flavor-types and two blended flavor-types of Chinese Baijiu. 【Methods】 Using headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), relative odor activity value (ROAV) method, and orthogonal partial least squares-discriminant analysis (OPLS-DA), the distribution patterns of volatile compounds, identified key aroma compounds, and determined significant differential compounds among the six flavor-types were analyzed. 【Results】 A total of 207 volatile compounds were identified across the six flavor-types Chinese Baijiu, spanning 10 chemical categories—primarily esters, aromatic compounds, alcohols, alkenes, aldehydes, and ketones. Volatile compound composition exhibited significant differences among flavor-types: 26 compounds were common to all types, 77 compounds were unique to a single type, and 104 compounds were present in 2~5 types. Light flavor-type and Rice flavor-type Baijiu showed fewer volatile compound types, while both Taorong flavor-type and Mixed flavor-type Baijiu demonstrated greater similarity to Strong flavor-type and Soy Sauce flavor-type Baijiu in volatile compound composition. 10 volatile compounds, including ethyl caproate, ethyl octanoate, and ethyl phenylacetate, were identified as key aroma compounds for one or more flavor-types. 13 volatile compounds, such as ethyl caproate, ethyl myristate, ethyl hexadecanoate, and ethyl acetate, were classified as important differential compounds for distinguishing the six flavor-types. 【Conclusion】 Significant differences exist in volatile compound composition across Chinese Baijiu flavor-types, with key aroma compounds and differential compounds predominantly comprising ethyl esters. The scientific integration of production processes for basic flavor-types represents a critical technical pathway for developing innovative Chinese Baijiu flavor-types.
- Baijiu flavor-type,
- HS-SPME-GC-MS technology,
- volatile compound,
- difference analysis
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Difference analysis of volatile compounds in six flavor-types of Chinese Baijiu based on HS-SPME-GC-MS technology

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