Abstract: The flavor compounds and aroma profiles of light-flavor Baijius made with Xiaoqu starter by the modern and traditional technologies were analyzed by headspace-solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), gas chromatography-olfactometry-mass spectrometry (GC-O-MS) and sensory evaluation. A total of 116 compounds in the liquor made by the modern technology (JPXQL-M) and 121 compounds in that made by the traditional technology (JPXQL-T) were identified by comparison of their retention indices (RI) with those of reference standards. Among them, 49 odor-active compounds with flavor dilution (FD) factor ≥ 2 were further confirmed in the two liquors by aroma extract dilution analysis (AEDA). A total of 33 odor-active compounds in JPXQL-M and 34 odor-active compounds in JPXQL-T were identified according to odor activity value (OAV). According to the quantitative results, we performed aroma reconstruction experiments. Omission experiments was further performed, which revealed that the important odor-active compounds in JPXQL-M were ethyl octanoate, acetaldehyde, isoamyl acetate, 1,1-diethoxyethane, ethyl hexanoate, valeric acid, 1-octen-3-ol, ethyl acetate, isobutanol, ethyl isovalerate and that the important odor-active compounds in JPXQL-T were ethyl octoate, ethyl hexanoate, ethyl valerate, ethyl butyrate, acetaldehyde, isoamyl acetate, valeric acid, 1,1-diethoxyethane, isobutanol, ethyl acetate, n-propanol, and 1-octen-3-ol. The odor-active compounds in the liquors were basically similar. However, there was a marked difference in aroma intensity and OAV, and consequently in sensory evaluation and aroma characteristics.

Key words: light-flavor Xiaoqu liquor; aroma extract dilution analysis; odor activity value; sensory characteristics; odor-active compounds