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<p>In this study, an integrated sensory omics and molecular sensory science approach was established to systematically decode the “Qu-aroma” of Jiangxiangxing Baijiu (soy sauce aroma-type), for the first time constructing a complete research paradigm from sensory gradient sample set to flavor wheel and functional validation. The gradient sample set was established by quantitative description analysis, revealing that “Qu-aroma” constitutes a complex bouquet synergistically formed by grain, roasted, and other aromatic notes. GC-MS/O-MS technology was used to screen 32 significant “Qu-aroma” compounds in high-temperature Daqu; 34 fundamental and 50 key compounds in Jiangxiangxing Baijiu. Through frequency integration, 29 related compounds were identified, enabling the construction of a “Qu-aroma” flavor wheel for Jiangxiangxing Baijiu. The verification experiment demonstrated that 8 compounds, including trans-2-pentenal, 3-hydroxy-2-butanone and tetramethylpyrazine, had the core contribution to the characteristics of “Qu-aroma”. These findings provide a theoretical foundation for flavor regulation and quality enhancement of Jiangxiangxing Baijiu.</p>

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Decoding “Qu-aroma” substances in Jiangxiangxing Baijiu through integrated sensory omics and molecular sensory science

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年7月22日

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  • Silei Lu,
  • Jiawen Duan,
  • Shiqi Yang,
  • Yize Zhang,
  • Hehe Li,
  • Jinyuan Sun,
  • Baoguo Sun

摘要

In this study, an integrated sensory omics and molecular sensory science approach was established to systematically decode the “Qu-aroma” of Jiangxiangxing Baijiu (soy sauce aroma-type), for the first time constructing a complete research paradigm from sensory gradient sample set to flavor wheel and functional validation. The gradient sample set was established by quantitative description analysis, revealing that “Qu-aroma” constitutes a complex bouquet synergistically formed by grain, roasted, and other aromatic notes. GC-MS/O-MS technology was used to screen 32 significant “Qu-aroma” compounds in high-temperature Daqu; 34 fundamental and 50 key compounds in Jiangxiangxing Baijiu. Through frequency integration, 29 related compounds were identified, enabling the construction of a “Qu-aroma” flavor wheel for Jiangxiangxing Baijiu. The verification experiment demonstrated that 8 compounds, including trans-2-pentenal, 3-hydroxy-2-butanone and tetramethylpyrazine, had the core contribution to the characteristics of “Qu-aroma”. These findings provide a theoretical foundation for flavor regulation and quality enhancement of Jiangxiangxing Baijiu.