Abstract: The volatile flavor compounds, organic acids, free amino acids and sensory characteristics of 1-, 3-, 5-, 8- and 10-year old traditional Shaoxing rice wines were determine. Principal component analysis (PCA) performed on descriptive sensory scores for aroma and volatile flavor compounds with aroma activity values greater than 1 indicated that the younger wines had a stronger alcoholic aroma with the main characteristic volatile flavor substances being phenylethyl alcohol and phenylacetaldehyde. The older wines had a stronger ester and more well-balanced aroma, which was greatly affected by ethyl acetate, ethyl lactate, ethyl octanoate, phenylethyl acetate and ethyl phenylacetate. PCA performed on free amino acids and organic acids with taste activity values greater than 1 and descriptive sensory scores for taste showed that succinic acid and isoleucine contributed significantly to the taste of the younger wines, which tasted more alcoholic and sour. Lactic acid, citric acid and methionine contributed greatly to the taste of the older wines, which was more well-balanced. Therefore, ethyl acetate, ethyl phenylacetate, citric acid and methionine play an important role in the flavor of traditional Shaoxing rice wine.

Key words: traditional Shaoxing rice wine; flavor change; aroma; taste; principal component analysis