Unraveling the difference in aroma characteristics of Huangjiu from Shaoxing region fermented with different brewing water, using descriptive sensory analysis, comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry and multivariate data analysis

• Huangjiu fermented with Jianhu water had better perceptible aroma quality. • The differences in volatile compounds between samples were revealed by GC × GC–qMS. • Key markers for distinguishing samples were found by OPLS-DA and VIP. • Effect of ions in water on aroma characteristics was assessed by correlation network. To investigate the specific difference in aroma characteristics of Huangjiu (Chinese rice wine) in Shaoxing region fermented with different brewing water, descriptive sensory analysis, comprehensive two-dimensional gas chromatography–quadrupole mass spectrometry (GC × GC–qMS) and multivariate statistical analysis were employed. The descriptive sensory analysis proved that Huangjiu fermented with Jianhu water had higher overall aroma intensity, and was more prominent in ester, sweet and alcoholic aroma than those fermented with deionized water and Nenjiang water. The results of aroma components analysis by GC × GC–qMS showed that the Huangjiu fermented with Jianhu water had higher concentration of some key aroma compounds, such as ethyl butyrate (OAV: 29–196), isoamyl acetate (OAV: 11–18) and ethyl hexanoate (OAV: 38–47). The multivariate statistical analysis further confirmed that 14 compounds could be used as key markers to distinguish the Huangjiu samples fermented with different brewing water. The correlation network between the volatile compounds in Huangjiu and the inorganic components in water indicated that the ions played an important role in the formation of the difference in aroma characteristics among the samples.