Sensomics-Guided Characterization of Liulin Baijiu and Its Empty Cup Volatilome: Uncovering the Key Odorants Behind Persistence
Huayang Wei, Jingyi Du, Boyu Li, Xinli Meng, Zhaofeng Zhang, Dongrui Zhao, Hehe Li, Bowen Wang, Mengyao Liu, Baoguo Sun, Jinyuan SunAbstract
Liulin Baijiu (LLB), a representative Feng-flavor Baijiu, is highly regarded for its distinctive aroma and empty cup aroma; yet its chemical underpinnings remain unclear. This study employed an intergraded sensomics strategy encompassing sensory evaluation, GC-MS, GC-O-MS, AEDA, OAV, aroma recombination and omission tests. Repeated serial headspace solid-phase microextraction was applied to enhance the enrichment of trace low-volatility odorants remaining in the cup after ethanol volatilization. Nine key odorants were confirmed from 52 aroma-active compounds unveiled in LLB. Twenty-eight aroma-active compounds were identified in the 30-min empty cup sample, with six compounds achieving the highest flavor dilution (FD) factor of 729, including ethyl hexanoate, phenethyl acetate, hexanoic acid, ethyl laurate, phenol, and p-cresol, which contributed fruity, floral, fatty, and phenolic notes to the empty cup aroma. Collectively, these findings provide a molecular-scale perspective on its dynamic sensory evolution during cup-emptying process and may facilitate quality control and aroma-oriented product development.