Abstract
Jimo Huangjiu (JMHJ), a Chinese geographical indication product from Shandong Province, is characterized by distinctive burnt-like and smoky aromas. However, the specific odorants responsible for these sensory attributes remain uncharacterized. In this study, the flavor characteristics of Jimo Huangjiu are characterized through static and dynamic sensory evaluation during the drinking process. This study identified the essential odorants of JMHJ through integrated sensomics analysis. Results revealed pyrazines and phenolic compounds as the characteristic aroma markers responsible for the unique smoky and burnt-like aroma of JMHJ. Ethyl 2-methylpropionate, 4-methylphenol, 4-ethyl-2-methoxyphenol, β-phenylethyl alcohol, 2-ethyl-6-methylpyrazine, 2-ethyl-3-methylpyrazine, 2-methylpyrazine, 2-methoxyphenol, 2-methylphenol, 2,3-dimethylpyrazine, and 2-hydroxy-3-methyl-2-cyclopentenone were confirmed as key odorants in JMHJ. Furthermore, the synergistic interactions between nonanoic acid and phenolic compounds were found to contribute to a Qu-like aroma, representing a novel mechanism for this characteristic sensory attribute in Huangjiu.