Abstract: Sensory quantitative description analysis was performed to investigate the flavor characteristics of four kinds (Jingdian, Hongtu, Xingfu and Fengnian) of Chinese light-soy sauce aroma type liquors. Our research results showed that Jiangdian had a stronger light aroma but weaker soy sauce aroma compared to Hongtu, while the other two had similar sensory characteristics. By headspace-solid phase microextraction/liquid-liquid microextraction-gas chromatography-mass spectrometry, a total of 80 volatile flavor compounds were detected at high concentrations in the four types of liquors, the numbers of esters, alcohols and acids being greater than that of the other compounds. According to odor activity values (OAV), there were 31 characteristic compounds contributing to the aroma of light-soy sauce aroma type liquors. Partial least squares regression (PLSR) was employed to investigate the correlation between sensory attributes and characteristic aroma compounds. It turned out that the soy sauce-like and burnt aroma was well correlated with furfural, 2-undecone, γ-valerolactone, and n-nonanol, while the light aroma displayed a good correlation with isobutyric acid, ethyl butyrate, and acetic acid-2-phenylethyl ester. Furthermore, the floral and ester aroma have good correlation with isoamyl acetate, isobutanol, isoamyl alcohol, 3-hydroxy-2-butanone and ethyl heptanoate. This study provides a basis for the quality evaluation and improvement of light-soy sauce aroma type liquors.

Key words: light-soy sauce aroma type liquors; flavor characteristics; gas chromatography-mass spectrometry; sensory quantitative description analysis; odor activity value; partial least squares regression