Study on the Interaction between Polyol Glycerol and Flavor Compounds of Baijiu: A New Perspective of Influencing Factors of Baijiu Flavor

Abstract

The interaction among flavor compounds is a crucial determinant of Baijiu’s flavor. Yet, the interaction between glycerol, a prominent polyol in Baijiu, and volatile flavor compounds remains elusive. The effect of glycerol concentration on the volatility of 13 Baijiu flavor compounds was analyzed by GC–IMS and GC–MS. The findings reveal that glycerol’s impact on the volatility of these compounds increases with its concentration. Postglycerol addition, olfactory threshold and S-curve analyses reveal a decrease in the perception threshold of dimethyl trisulfide, while the perception thresholds of 3-methylbutanal, 1-propanol, 2-methyl-1-propanol, and ethyl lactate increase. Additionally, the independent gradient model based on Hirshfeld partitioning showed that hydrogen bonding is crucial in the interactions, aligning well with GC–IMS and odor threshold results to underscore glycerol’s consistent impact on Baijiu flavor compounds. This research highlights glycerol’s significant role in shaping Baijiu’s complex flavor profile, enhancing our understanding of flavor interactions.