Comparative Analysis of Volatile Flavor Profiles in Different Guangdong Hakka Huangjiu Using GC-IMS

Volatile flavor compounds in rice wine were analyzed using gas chromatography-ion mobility chromatography (GC-IMS). The optimal analytical conditions were determined by systematically optimizing the incubation parameters of Huangjiu. The results revealed that the optimal incubation conditions were 60 °C, 15 min, and 0.6 g NaCl. Furthermore, 31 volatile compounds were identified, including esters, alcohols, aldehydes, ketones, and miscellaneous monomers. Subsequently, semiquantitative analysis showed esters were the predominant group, followed by alcohols. Comparative analysis of different Huangjiu varieties revealed distinct differences and underlying similarities in their characteristic volatile flavor compounds, providing valuable theoretical insights into the differentiation of Guangdong Huangjiu varieties. Graphical