strong-flavor baijiu, new liquor, aged baijiu, potassium ion, aluminum ion, identification model, volatile flavor component, Biotechnology, TP248.13-248.65, Food processing and manufacture, TP368-456

In order to explore the effect of potassium ion and aluminum ion on the volatile flavor substances of strong-flavor (Nongxiangxing) Baijiu, the metal ions of strong-flavor Baijiu from new liquor and liquor stored in ceramic pot for 0.5, 1.0, 2.0 and 3.5 years were detected by inductively coupled plasma-mass spectrometry (ICP-MS). The volatile flavor substances of strong-flavor Baijiu base liquor were detected by headspace solid phase microextraction- gas chromatography-mass spectrometry (HS-SPME-GC-MS), and the results were analyzed by orthogonal partial least squares discriminant analysis (OPLS-DA) and cluster analysis (CA). The results of ICP-MS showed that the content of metal ions in strong-flavor Baijiu was related to the storage time, and the concentration of potassium ion and aluminum ion increased with the storage time. The HS-SPME-GC-MS results showed that a total of 61 volatile flavor compounds were detected in new liquor, including 42 esters, 8 alcohols, 4 ketones, and 7 acids. A total of 74 flavor compounds were detected in new liquor with potassium addition sample, including 47 esters, 13 alcohols, 4 ketones, and 10 acids. A total of 97 flavor compounds were detected in new liquor with aluminum ion addition sample, including 65 esters, 15 alcohols, 7 ketones, and 10 acids. OPLS-DA could effectively distinguish new liquor with Al3+ and K+ addition. Based on the variable importance in the projection (VIP) value>1 and P3+ and K+ addition were screened.