Decoding the Molecular Mechanism of Cellar Aroma Loss Between the Traditional and Modern Upper Steaming During the Strong‐Aroma Type Baijiu Brewing

ABSTRACT To investigate the distinctive cellar aroma differences between traditional and modern upper steaming distilled strong‐aroma type of Baijiu (SAB), Napping‐ultraflash profile (Napping‐UFP) combined with flavoromics was used. Significant distinctions of the cellar‐aroma among 18 different upper steamed distilled samples were observed between LZLJ‐T7 and LZLJ‐M7 using Napping‐UFP. Moreover, 44 odorants with FD ≥ 9 were identified using comparative aroma extract dilution analysis and further quantified using multiple quantitative techniques. Among them, 28 odorants with OAVs ≥ 1 were identified as important. In addition, 18 key discriminant mark substances were identified through partial least squares discriminant analysis. Further verification using aroma recombination and omission identified 17 key aroma compounds in LZLJ‐T7 and 14 in LZLJ‐M7. Partial least squares regression revealed ethyl hexanoate, ethyl 3‐phenylpropionate, isovaleric acid, dimethyl trisulfide and ethyl caprylate as the primary contributors to the differential cellar aroma between traditional and modern upper steaming distilled SAB.