Characterization of the key aroma compounds in different light aroma type Chinese liquors by GC-olfactometry, GC-FPD, quantitative measurements, and aroma recombination

- Sensory analysis succeeded in identification of the overall aroma in liquors.
- Ten sulfur compounds were identified and quantified for the first time.
- PLSR showed that the correlation between compounds, sensory attributes and samples.

The aroma profiles of five Chinese light aroma-type liquors were investigated in this study. Gas chromatography-olfactometry (GC-O) and GC-flame photometric detection (FPD) were employed to investigate aroma-active compounds. A total of 80 odorants were identified, including ten sulfur compounds. In addition, aroma-active compounds (FD ≥ 16) were determined, according to quantitative study and odor activity values (OAVs). Finally 27 key aroma compounds, mainly possessing fruity and floral notes, were successfully used to simulate the aromas of Chinese light aroma-type liquors by dissolving them in 53% (v/v) hydroalcoholic solution in their natural concentrations. Moreover, the correlation between the key aroma compounds, seven sensory attributes and liquor samples was evaluated through partial least-squares regression analysis.