Abstract: Through sensory experiments on four representative brands of Jiangxiangxing baijiu, 171 descriptors including aroma and taste were selected and the flavor-wheel of Jiangxiangxing baijiu was constructed. The aroma and taste of samples were described and evaluated by means of quantitative description analysis (QDA) of sensory characteristics and electronic tongue. By means of principal component analysis (PCA), partial least square discriminant analysis (PLS-DA) and ANOVA, 14 descriptors such as jiang-aroma, chen-aroma, qu-aroma, and grain aroma were selected to distinguish different brands of Jiangxiangxing baijiu, and 5 descriptors such as jiang-aroma, qu-aroma, softness, fullness and harmony were selected to distinguish different grades of Jiangxiangxing baijiu. This study conducted an in-depth analysis and positioning of the sensory characteristics of Jiangxiangxing baijiu, which not only provided powerful scientific data support for the new national standard, but also contributed to the improvement of the stability of the baijiu quality and the innovation of the baijiu development and design, so as to promote the technological progress and market competitiveness of the Jiangxiangxing baijiu industry.

Key words: baijiu, flavor, taste, jiang-aroma, qu-aroma, empty cup aroma