SPME-GC/MS profiling reveals flavor benefits of Polygonatum sibiricum in Yunyang Huangjiu

Huangjiu is a traditional fermented alcoholic beverage with complex molecular composition. This study investigates the potential of Polygonatum sibiricum (Huangjing) as an additive in Yunyang Huangjiu brewing. Fermentations were conducted using mixtures of Polygonati Rhizome (PR; rhizome of P. sibiricum ) and rice, with PR-to-rice ratios ranging from 0:1 to 1:0. Headspace solid-phase microextraction-gas chromatography/mass spectrometry (HS-SPME-GC/MS) analysis identified 805 volatile compounds (20% terpenoids, 17.02% esters, 16.02% heterocyclics). Relative odor activity value analysis revealed flavor-relevant volatiles modulated by the PR-to-rice ratios. Principal component analysis confirmed PR's significant impact on metabolite composition. K-means clustering grouped differentially accumulating metabolites (DAMs) into eight subclasses; subclasses 1, 6, and 7 increased with PR addition, while subclass 8 decreased. Multivariate analysis identified six key metabolites (two amines, two terpenes, and two esters) as biomarkers for flavor modulation. Sensory evaluation confirmed PR`s unique aromatic contributions, distinguishing it from traditional rice-only brews. These findings provide data-driven insights for innovative brewing techniques in Huangjing-enhanced Huangjiu. • Huangjiu was brewed with five ratios of Polygonati Rhizome (PR) addition • 805 volatiles identified across Huangjiu brewed with five PR-to-rice ratios • PR addition enriched terpenoids and shifted metabolome clusters • Six key metabolites identified as flavor and quality markers in PR-Huangjiu • Sensory panel confirmed PR imparts distinct aromas versus rice-only Huangjiu