Decoding Baijiu flavor complexity: integrating dynamic sensory analysis, high-resolution metabolomics, and advanced...

The intricate flavor complexity of Chinese Baijiu stems from synergistic interactions between volatile aromatics and trace non-volatile compounds that critically govern textural perception. To decode this multidimensional system, we integrate dynamic sensory analysis (leveraging Temporal Dominance of Sensations and Temporal Check-All-That-Apply protocols to capture perceptual evolution during consumption), high-resolution metabolomics (employing targeted/untargeted HRMS for comprehensive characterization of flavor-active compounds), and advanced mass spectrometry (utilizing PTR-MS and GC-IMS for real-time monitoring of flavor dynamics). This tripartite methodology identifies key sensory drivers-including aroma determinants, taste modulators, and texture-active substances-while overcoming limitations of conventional techniques. We further propose computational frameworks fusing multi-omics data to elucidate contribution mechanisms and enable predictive quality control, thereby bridging sensory validation with molecular profiling to decipher Baijiu's flavor complexity from production to consumption.