Fuente: PubMed "wine" Food Res Int. 2026 Aug 31;238:119447. doi: 10.1016/j.foodres.2026.119447. Epub 2026 May 12.ABSTRACTThe aroma characteristics of round-base baijiu are closely related to the final quality of sauce-flavor baijiu (SFB), yet its sensory properties and active chemical components have been rarely reported. This study investigated the aroma profiles of round-base baijiu from two different regions. Firstly, GC-IMS was employed to identify 47 volatile compounds, and the fingerprint results revealed distinct variation patterns of volatile compounds between southern base baijiu (S_SFB) and northern base baijiu (N_SFB) samples. Using gas chromatography-olfactometry (GC-O) combined with gas chromatography-mass spectrometry (GC-MS), 49 aroma-active compounds were identified and screened. Quantitative analysis and odor activity values (OAVs) revealed 39 key active substances in the samples. Based on orthogonal partial least squares-discriminant analysis (OPLS-DA), ten common differential markers within and between the S_SFB and N_SFB groups were identified, which were also significantly positively correlated with sensory attributes to varying degrees. Simultaneously, the biosynthetic pathways of differential compounds primarily involve glycolysis, gluconeogenesis, butyrate metabolism, amino acid metabolism, and furfural metabolism. These findings contribute to a deeper understanding of the characteristics of aroma compounds and the mechanisms underlying flavor formation in round-base baijiu, while also providing a scientific basis for enhancing the quality of SFB.PMID:42215114 | DOI:10.1016/j.foodres.2026.119447