Characterization of aroma differences in Jiangxiangxing Baijiu with varying ethanol concentrations: Emphasis on olfactory threshold changes of aroma compounds.

In this study, the aroma profiles of high- and low-alcohol Jiangxiangxing Baijiu were compared through sensory analysis, revealing significant differences in acidic, floral, fruity, smoky and oxidized oil notes. To further clarify the underlying causes of aroma differences, we examined the concentrations of 106 important compounds, revealing that the concentrations differences between the two were generally 1 to 2 times. Furthermore, the determination results of the olfactory thresholds (OTs) indicated that the OT of 87 aroma compounds was less than the OT, with 68 compounds exhibiting OT changes ranging from 2 to 17 times. Finally, in terms of odor activity values (OAVs), it was established that changes in OTs of aroma compounds might be the primary reason behind the differences in aroma profiles. Overall, focusing on the impact of ethanol concentration on the OTs of aroma compounds is a key point of flavor modulation in low-alcohol Jiangxiangxing Baijiu.