Analyze the liquild style of Nongxiang Baijiu based on the multi-dimensional sensory evaluation and multivariate statistical analysis

Introduction In order to better analyze the liquor style of Nongxiang Baijiu and to address the issues of over-reliance on sensory experience and large fluctuations in the traditional Baijiu design of Nongxiang Baijiu. Methods This study takes sensory evaluation as the core, integrates multivariate statistical analysis techniques to construct a quantitative model for the sensory style of Nongxiang Baijiu, and uses chromatographic data to assist in analyzing its material basis. Results and Discussion Multidimensional sensory evaluation combined with multivariate statistical analysis divided the samples into two style dimensions: “Comprehensive Richness” and “Softness and Delicacy,” and clearly categorized the Baijiu styles into three types: A (Rich and Mellow), B (Rich and Soft), and C (Smooth and Soft). Grain aroma, Jiao-aroma, Smooth and Soft, and Distilled aroma were identified as the core indicators of sensory differences among the three sample groups. Grain aroma was strongly positively correlated with Jiao-aroma, which jointly drove the “Rich Type” style; Softness was positively correlated with Distilled aroma, shaping the taste profile of the “Soft and Smooth Type”. An intuitive and holistic description of the representative flavor profile for each Baijiu type was obtained. GC × GC-MS revealed significant differences in the total contents of esters, alcohols, acids, aldehydes and other compounds among the three sample groups. Ethyl hexanoate and hexanoic acid were the characteristic compounds of Type A and Type B, respectively; ethyl acetate, ethyl lactate, isoamyl alcohol, and n-butanol were the characteristic compounds of Type C. With a total of 25 important characteristic compounds screened out. The Mantel test results indicate that the key flavor compounds are significantly correlated with important sensory characteristics. Different compounds show differentiated associations with specific sensory attributes. This study offers a theoretical foundation for the digital design, precise style regulation, and product grading of Nongxiang Baijiu.