Decoding regional flavor uniqueness of Jiangxiangxing baijiu by comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry combined with quantitative descriptive analysis

Establishing a fine quality image through regional typicality is significant to alcoholic beverages, but the concept of region has yet to be established for Jiangxiangxing (JX) baijiu. This study sought to compare chemical and sensory profiles of JX baijiu from different regions and to identify marker volatiles and aromas as regional typicality signatures of JX Baijiu. A total of 395 potential aroma compounds were identified in JX baijiu from different regions, and 121 showed significantly different (p < 0.05, VIP >1). Chemical profiles showed that JX baijiu from Moutai (MT) region with higher levels of pyrazines and furans, which from Northeast (NE) and Xiangchu (XC) regions with higher levels of esters and alcohols, respectively. Sensory profiles revealed that JX baijiu from MT and Chuanqian (CQ) regions were characterized by higher intensity of caramel, roasted, sauce-like, and burnt aromas, which from NE and XC regions were characterized by higher intensity of fruity and floral aromas. The potential relationships between 121 aroma compounds (p < 0.05, VIP >1) and 10 aromas were assessed, which highlighted the chemical basis underlying the unique aroma profile of JX baijiu. The results will contribute to unravel regional uniqueness of JX baijiu through regional flavor images.