In this study, the aroma profiles of high- and low-alcohol Jiangxiangxing Baijiu were compared through sensory analysis, revealing significant differences in acidic, floral, fruity, smoky and oxidized oil notes. To further clarify the underlying causes of aroma differences, we examined the concentrations of 106 important compounds, revealing that the concentrations differences between the two were generally 1 to 2 times. Furthermore, the determination results of the olfactory thresholds (OTs) indicated that the OT40% vol of 87 aroma compounds was less than the OT50% vol, with 68 compounds exhibiting OT changes ranging from 2 to 17 times. Finally, in terms of odor activity values (OAVs), it was established that changes in OTs of aroma compounds might be the primary reason behind the differences in aroma profiles. Overall, focusing on the impact of ethanol concentration on the OTs of aroma compounds is a key point of flavor modulation in low-alcohol Jiangxiangxing Baijiu.

中文翻译：

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不同乙醇浓度下江香星白酒香气差异表征：强调香气化合物嗅觉阈值变化


本研究通过感官分析比较了高酒精度和低酒精度的江香星白酒的香气特征，揭示了酸性、花香、果香、烟熏味和氧化油味的显著差异。为了进一步阐明香气差异的根本原因，我们检查了 106 种重要化合物的浓度，发现两者之间的浓度差异一般是 1 到 2 倍。此外，嗅觉阈值 （OTs） 的测定结果表明，87 种香气化合物的 OT40% vol 小于 OT50% vol，其中 68 种化合物的 OT 变化范围为 2 至 17 倍。最后，就气味活性值 （OAV） 而言，确定香气化合物 OT 的变化可能是香气特征差异的主要原因。总体而言，关注乙醇浓度对香气化合物 OT 的影响是低酒精度江香星白酒风味调节的关键点。