Decoding “Qu-aroma” substances in Jiangxiangxing Baijiu through integrated sensory omics and molecular sensory science

In this study, an integrated sensory omics and molecular sensory science approach was established to systematically decode the “Qu-aroma” of Jiangxiangxing Baijiu (soy sauce aroma-type), for the first time constructing a complete research paradigm from sensory gradient sample set to flavor wheel and functional validation. The gradient sample set was established by quantitative description analysis, revealing that “Qu-aroma” constitutes a complex bouquet synergistically formed by grain, roasted, and other aromatic notes. GC-MS/O-MS technology was used to screen 32 significant “Qu-aroma” compounds in high-temperature Daqu; 34 fundamental and 50 key compounds in Jiangxiangxing Baijiu. Through frequency integration, 29 related compounds were identified, enabling the construction of a “Qu-aroma” flavor wheel for Jiangxiangxing Baijiu. The verification experiment demonstrated that 8 compounds, including trans-2-pentenal, 3-hydroxy-2-butanone and tetramethylpyrazine, had the core contribution to the characteristics of “Qu-aroma”. These findings provide a theoretical foundation for flavor regulation and quality enhancement of Jiangxiangxing Baijiu.