Impact of Alcohol Content on Alcohol-Ester Interactions in Qingxiangxing Baijiu Through Threshold Analysis.

ABSTRACT: Alcohols and esters are core flavor-active constituents of Qingxiangxing Baijiu (QXB), yet ethanol concentration's regulatory role in their thresholds and interactions remains unclear. Physicochemical analysis showed reduced-alcohol QXB (L-QX, 42%, v/v) had higher total acid (1.48 g/L) but lower total ester (1.52 g/L) than high-alcohol QXB (H-QX, 53%, v/v; 1.20 g/L total acid, 2.05 g/L total ester). Sensory evaluation (0-5 scale) revealed H-QX had higher fruity (3.6 vs. 2.0), grassy (3.2 vs. 1.8), and grainy (3.0 vs. 1.9) aroma scores, while L-QX showed higher sour (2.1 vs. 1.5) and lees (1.7 vs. 1.1) notes (p < 0.05). The quantification of gas chromatography-flame ionization detection (GC-FID) determined the concentrations of eight alcohols and esters in

SUBMITTER: Zhang H 

PROVIDER: S-EPMC12732988 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature