Key Aroma Compounds of Yanghe Supple and Mellow Aroma Style Liquors

This study,as an extension of our previous work focusing on micro-constituents and flavor compounds in Yanghe supple and mellow aroma style liquors,aimed at quantitative analysis of 66 flavor compounds in liquor samples of this style by headspace solid-phase microextraction(HS-SPME) followed by GC-MS and calculation of their odor activity values(OAVs).Ethyl hexanoate was a key flavor substance in Yanghe supple and mellow aroma style liquors(OAV 27000,with an average of 34799),and ethyl 2-methylbutanoate,dimethyl trisulfide,ethyl pentanoate,ethyl butanoate,and ethyl octanoate were also identified as important flavor compounds.Pentanoic acid,ethyl 2-methylpropanoate,3-methylbutanal,ethyl 3-methylbutanoate,and hexanoic acid were also responsible for the aroma of Yanghe supple and mellow aroma style liquors.The results suggest that Yanghe supple and mellow aroma style liquors contain the same key aroma components as Luzhou-flavor liquors except for differences in other aroma components.