the aromatic characteristics of xiaoqu baijiu differ noticeably and were investigated using the sensomics approach. aroma extract dilution analysis revealed more aroma-active compounds in aged xiaoqu baijiu than fresh xiaoqu baijiu, with 55 compounds identified with flavor dilution (fd) factors of ≥8. using sensomics, 51 odorants were identified as important aroma compounds in aged xiaoqu baijiu. omission models suggested that 3-hydroxy-4,5-dimethyl-2(5h)-furanone (sotolon), vanillin, and 3-(methylthio)propionaldehyde (methional) played critical roles in the overall aroma characteristics of aged xiaoqu baijiu. furthermore, 1,1-dimethoxyethane, 3-methylbutanal, dimethyl trisulfide, ethyl acetate, and ethyl isovalerate also exhibited significant roles in the aroma characteristics of aged xiaoqu baijiu. this work may provide a better understanding on chinese xiaoqu baijiu and the changes of aroma compounds during the aging process of liquor.
