| Summary: | To explore the flavor differences among 3 types of Te-flavor (Texiangxing) Baijiu (new base liquor, 10-year-aged base liquor and finished liquor, numbered as STXJ, XNJJ and STHW respectively), the volatile flavor compounds of the 3 types of Te-flavor Baijiu were analyzed by headspace solid-phase microextraction (HS-SPME) combined with comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOF MS). Based on odor activity values (OAV), important volatile flavor compounds were screened (OAV>10), and significantly different volatile flavor compounds were screened in combination with variable importance projection (VIP) value and variance analysis P value (VIP>1、P<0.05). The results showed that a total of 299 volatile flavor compounds were identified in the 3 types of Te-flavor Baijiu, with 159 common volatile flavor compounds. From the top 100 common volatile flavor compounds in terms of mass concentration, 56 important volatile flavor compounds including ethyl caproate and ethyl isovalerate were screened(OAV>10), and 21 significantly different volatile flavor compounds including ethyl isovalerate and ethyl palmitate were screened (VIP>1、P<0.05). Among them, the 7 significantly different flavor compounds 2-octanone, toluene, dimethyl disulfide, hexadecane, 1-octanol, amyl acetate and 2-pentylfuran could distinguish the 3 types of Te-flavor Baijiu, and the 4 significantly different flavor compounds caproic acid, 2-heptanol, methyl hexanoate and 2-octanone could distinguish the new base liquor and the 10-year-aged base liquor.
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