Study on the Interaction between Polyol Glycerol and\nFlavor Compounds of Baijiu: A New Perspective of Influencing Factors\nof Baijiu Flavor

The\ninteraction among flavor compounds is a crucial determinant\nof Baijiu’s flavor. Yet, the interaction between glycerol,\na prominent polyol in Baijiu, and volatile flavor compounds remains\nelusive. The effect of glycerol concentration on the volatility of\n13 Baijiu flavor compounds was analyzed by GC–IMS and GC–MS.\nThe findings reveal that glycerol’s impact on the volatility\nof these compounds increases with its concentration. Postglycerol\naddition, olfactory threshold and <i>S</i>-curve analyses\nreveal a decrease in the perception threshold of dimethyl trisulfide,\nwhile the perception thresholds of 3-methylbutanal, 1-propanol, 2-methyl-1-propanol,\nand ethyl lactate increase. Additionally, the independent gradient\nmodel based on Hirshfeld partitioning showed that hydrogen bonding\nis crucial in the interactions, aligning well with GC–IMS and\nodor threshold results to underscore glycerol’s consistent\nimpact on Baijiu flavor compounds. This research highlights glycerol’s\nsignificant role in shaping Baijiu’s complex flavor profile,\nenhancing our understanding of flavor interactions.