Work

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

Year: 2026

Type: article

Abstract: 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.

Source: npj Science of Food

DOI: 10.1038/s41538-026-01021-0