Abstract: Through sensory experiments, 171 aroma and taste descriptors for four representative brands of Jiangxiangxing Baijiu were selected and a flavor wheel for Jiangxiangxing Baijiu was developed. The aroma and taste of the samples were described and evaluated by means of quantitative description analysis (QDA) and electronic tongue. Using principal component analysis (PCA), partial least square-discriminant analysis (PLS-DA) and analysis of variance (ANOVA), 14 descriptors such as Jiang-aroma, Chen-aroma, Qu-aroma, and grain-aroma were selected to distinguish different brands of Jiangxiangxing Baijiu, and five descriptors such as Jiang-aroma, Qu-aroma, softness, fullness and harmony were selected to distinguish different grades of Jiangxiangxing Baijiu. The findings of this study not only provide powerful scientific data support for the new national standard for Jiangxiangxing Baijiu, but also help improve the stability of Baijiu quality and innovation in the development and design of Baijiu body, thereby promoting technological progress and enhancing market competitiveness in the Jiangxiangxing Baijiu industry.

Key words: Baijiu, flavor, taste, Jiang-aroma, Qu-aroma, empty cup-aroma