Characterization of the Key Flavor Compounds Contributing to the Lingering Cup Aroma in Sauce-Flavor Baijiu Using Sensomics and Flavoromics

This study utilized sensomics and flavoromics approaches to identify the primary flavor compounds contributing to the lingering cup aroma of sauce-flavor Baijiu (SFB). 15 odor-active compounds were detected through gas chromatography–olfactometry-mass spectrometry (GC–O-MS) combined with odor activity value (OAV) analysis. A positive correlation was observed between the price and cup aroma durability across 30 SFB samples, leading to the identification of 17 compounds as potential markers with high variable importance in projection (VIP) values (VIP ≥ 1). Finally, aroma recombination and omission tests demonstrated that 17 aroma compounds were crucial for the lingering cup aroma, while four higher fatty acid ethyl esters and L-lactic acid contributed to the durability by enhancing substance interactions within the system, sustaining presence of aroma compounds in the cup.