Decoding the aroma of Jägermeister liqueur through sensory-directed flavor analysis combined with solvent-assisted flavor evaporation and headspace-stir bar sorptive extraction

Jägermeister liqueur is one of the most famous herbal liqueurs worldwide, distinguished by its unique anise-like, bitter, and caramel-like flavor. This study comprehensively analyzed its aroma components using sensory-directed flavor analysis combined with gas chromatography-mass spectrometry and gas chromatography-sulfur chemiluminescence detector. Results identified eugenol (clove-like, OAV=1260), anethole (anise-like, OAV=723), p -anisaldehyde (almond-like, OAV=97), linalool (flowery, OAV=25), and terpinen-4-ol (apple-like, OAV=119) as key aroma-active compounds in Jägermeister. Two sulfur-containing compounds with meaty and caramel-like aromas were detected; however, their OAVs were below 1. Ethers (53.2 mg/L), phenolics (27.8 mg/L), and terpenoids (10.5 mg/L) were the most abundant compounds in Jägermeister, while esters were present at relatively low concentrations (254 μg/L). A comparative analysis revealed that Jägermeister exhibits a unique aroma profile among ten European herbal liqueurs, particularly enriched in caramel-like and licorice-like notes, which showed positive correlations with key volatiles such as vanillin. This work not only provides the first systematic aroma deconstruction of Jägermeister, but also offers new insights into the compositional patterns and classification of European herbal liqueurs, contributing to quality control, product authentication, and flavor optimization. • Eugenol, anethole and limonene have the highest OAVs in Jägermeister • Terpenoids are the most diverse class of aroma-active compounds in Jägermeister • Ethers are the most abundant aroma-active compounds, reaching 53.2 mg/L • Two sulfur compounds have OAVs <1, indicating a minor impact on aroma • Distinct caramel and licorice aromas in JG are positively correlated with vanillin