Abstract: Liquid-liquid extraction (LLE) and headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry-olfactometry (GC-MS-O) were used to investigate the volatile flavor components of Zhiduwugu light-flavor (ZD) Baijiu. A total of 40 aroma compounds were selected by aroma extract dilution analysis (AEDA), and among them, isobutyric acid, ethyl laurate, guaiacol, and 2-phenylethanol showed the highest flavor dilution (FD) factors (> 4 096). In total, 35 aroma-active compounds were identified by MS analysis as well as comparing their retention indexes and aroma characteristics and with those of reference standards, and 30 of these compounds were quantitatively determined using cinnamyl acetate, 4-octanol and 2-methylhexanoic acid as internal standards. An aroma model prepared by mixing 17 aroma compounds with odor activity values (OAVs) greater than 1 showed an aroma very similar to that of ZD Baijiu. Based on FD factors and OAVs, isoamyl acetate, ethyl 3-phenylpropionate, guaiacol, isobutyric acid, ethyl laurate, 3-(methylthio)-1-propanol, ethyl acetate, 2-phenylethanol and 3-methyl-1-butanol were identified as the greatest contributors to the aroma of ZD Baijiu.

Key words: Zhiduwugu Baijiu; light-flavor type; aroma extract dilution analysis; odor activity value; aroma recombination model