The Mechanism of the Effect of 4-Ethylguaiacol on the Aroma of Nongxiangxing Baijiu by Multivariate Metrology Combined with Sensoromics
Multivariate ecometrics and sensoromics methods were used to investigate the effect of 4-ethylguaiacol on the aroma attributes of Nongxiangxing Baijiu.The results showed that the addition of 4-ethylguaiacol significantly affected the concentration of alcohols,acids and esters in Baijiu,and then changed the overall aroma characteristics of Baijiu,among which the enhancement of fruity and floral aroma characteristics provided a new dimension for the flavor level and complexity of Baijiu.This study can not only provide a scientific basis for the aroma control of Baijiu,but also provide an important reference for the future production and quality improvement of Baijiu.
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