Identification of key floral odorants in Jiang-flavor baijiu via a source-backtracking assisted flavor integration approach

Floral aroma is a hallmark of premium Jiang-flavor Baijiu, yet its molecular foundation remains unclear. We observed that perceived floral intensity does not always correlate with the absolute concentrations of typical odorants, indicating a sensory-chemical discrepancy. To decode this complexity, aroma-active compounds were systematically characterized using GC-O-MS, AEDA and GC × GC-TOF-MS. Via a source-backtracking-assisted flavor integration approach, we constructed an "Extended Floral Aroma" model. Aroma recombination experiments showed that adding the six-component non-floral mixture increased floral intensity compared with the model containing floral odorants alone. Feller's additive model analysis supported synergistic enhancement at the mixture level. The omission tests revealed a layered contribution within the EFA model: 11 compounds (including both floral and non-floral compounds) function as primary drivers for aroma integrity. This study proposes a conceptual compositional principle for deconstructing complex aromas and provides a scientific basis for flavor regulation in traditional spirits.