Characterization of the aroma release from retronasal cavity and flavor perception during baijiu consumption by Vocus-PTR-MS, GC×GC-MS, and TCATA analysis

This experiment investigated the dynamic sensory profile and changes in retronasal aroma during the drinking process of baijiu (53%Alcohol by Volume). The Temporal Check-All-That-Apply (TCATA) method was used to characterize the dynamic sensory changes of baijiu. The use of Vocus proton transfer reaction mass spectrometry (Vocus-PTR-MS) in combination with GC × GC-MS revealed 83 potentially dominant volatile aroma compounds that associated with 69 Vocus-PTR-MS ions. The contribution of the compounds to the perception of baijiu was found to be related with their compound type and hydrophobicity. Hydrophilic compounds dominated the aroma burst-stage, with small molecule alcohols, aldehydes, and phenols etc. contributed a variety of aromas and enriched the baijiu drinking experience. Hydrophobic compounds dominated the aftertaste-stage, particularly C7-9 esters, alcohols, and aldehydes, dominating flavor perception of baijiu drinking. Finally, 1-butanol, ethyl lactate, phenylacetaldehyde, octanoic acid, ethyl hexanoate, and ethyl heptanoate were selected as the key aroma compounds contribute to the changes in sensory perception during baijiu drinking.