Exploration of key flavor quality factors in beer and its distilled spirits based on flavor metabolomics

Beer is one of the most widely consumed alcoholic beverages worldwide. Nowadays, consumers have increasingly prioritized personalized and high-quality products. Beer distilled spirits represents a notable example of this trend. However, the key quality factors between beer and its distilled spirits remain unclear, which significantly impedes the development of beer derivatives. In this study, a total of 260 trace components were identified by gas chromatography-mass spectrometry. Among them, 82 dual-effect flavor factors were identified through flavor expression evaluation (Osme, AEDA, OAV, and TAV). The random forest model, correlation analysis, and adding validation experiments were employed to screen eight key flavor quality factors (3-methyl-butanol, ethyl hexadecanoate, phenethyl acetate, γ -nonalactone, ethyl octanoate, 4-ethylguaiacol, maltol and α -terpineol) that significantly influenced the sensory attributes of malt aroma, caramel aroma, fermentation aroma, sweet taste, bitter taste, and astringency. The aforementioned key flavor quality factors can be employed as a primary indicator for the monitoring and optimization of quality processes in both beer and beer distilled spirits. • First systematic identification of 260 trace components in beer and its spirits. • Four key differential flavor factors reveal core divergence in beer and its spirits. • 5 compounds were validated to influence aroma, taste, and drinking sensation. • AHP and EWM identified key sensory attributes for screening flavor quality factors. • Provides reference indicators for flavor modulation in beer-derived products.