Unveiling aroma evolution in Chinese Te-flavor baijiu with ageing times using GC-IMS, GC-O-QTOF and electronic sensory techniques

Te -flavor Baijiu is renowned for its complex sensory profile, which evolves significantly during ageing, though the aroma-active compounds driving these changes remain underexplored. To systematically evaluate the effects of ageing duration on its flavor properties, this study conducted a comparative analysis of samples aged for 0, 3, 5 and 10 years. The results demonstrated that esters exerted predominant influence on flavor development during ageing. In the initial ageing periods, ester concentrations increased markedly, with ethyl hexanoate emerging as a pivotal compound due to its high concentration and substantial odor contribution. Notably, distinct differences in aroma and taste were observed across ageing periods, with fresh Baijiu (0Y) exhibiting higher sweetness. Multivariate statistical analysis revealed distinct aroma profiles across ageing periods and identified 13 key aroma compounds that form the unique flavor skeleton of Te -flavor Baijiu. This study elucidates the flavor evolution dynamics during the ageing process of Te -flavor Baijiu, providing fundamental insights for process refinement and quality control in Baijiu production.