Integrating E-senses and volatile fingerprinting to decipher type-specific flavor signatures in four commercial...

This study established an integrated strategy to characterize the flavor profiles of four commercial Huangjiu types (dry, semi-dry, semi-sweet, and sweet). Electronic tongue (E-tongue) analysis showed that sweet Huangjiu exhibited the strongest sourness, while dry Huangjiu displayed intense aftertaste signals. Semi-dry and semi-sweet Huangjiu presented prominent umami and saltiness responses. Orthogonal partial least squares discriminant analysis (OPLS-DA) of electronic nose (E-nose) data identified five key sensors that effectively distinguished the four types. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) detected 76 volatile compounds, among which semi-sweet Huangjiu contained the highest levels of alcohols, ketones, and aldehydes. A total of 31 compounds were identified as key discriminatory markers. Odor activity value (OAV) calculations indicated that (Z)-4-heptenal, (E,E)-2,4-nonadienal, and furanone derivatives were the dominant aroma contributors. Headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) identified 60 volatile compounds, with semi-sweet Huangjiu exhibiting the greatest compositional diversity, including 12 unique components. Furthermore, 14 differential volatile components were identified as holistic markers to distinguish between the distinct regional and technological styles of Shaoxing-type and Jimo-type Huangjiu. This integrated sensory-chromatographic platform provides a reliable scientific basis for the quality evaluation, classification, and flavor monitoring of complex commercial Huangjiu products.