Non-volatile compounds as aroma modulators in Jiangxiang-flavor Baijiu: Regional flavor differentiation and synergistic interactions with volatile aromas

A systematic study was undertaken of the flavor disparities of Jiangxiang-flavor Baijiu produced across southern and northern China. Five non-volatile organic acids, seven amino acids, and twenty-one volatile compounds (OAV > 1) were identified, with 14 key aroma-active compounds determined through aroma omission and triangle tests. Quantitative targeted flavoromics and partition coefficient method were undertaken through descriptive sensory analysis. Sensory evaluation shows the intensities of floral, fruity, acidic, and grain aromas of the fourteen key aroma-active compounds were enhanced in the presence of non-volatiles. Partition coefficient analysis demonstrates that non-volatiles enhance the aroma release of most key aroma-active compounds, which aligns with sensory evaluation results showing significantly intensified fruity and floral notes following non-volatile supplementation. Co-adding organic acids and amino acids had a lower promoting effect on some volatiles than adding organic acids alone. The findings guide Baijiu production by optimizing fermentation to control non-volatile accumulation and modulate volatile release.