Volatilomics and Lipidomics revealed flavoring mechanism in baijiu brewed from diverse Sorghum varieties

Abstract

Sorghum is crucial in Baijiu brewing. Previous studies have shown that glutinous sorghum (LS) and non-glutinous sorghum (FS) significantly affect Zaopei's lipid metabolism and lipids affect flavor perception. This study aimed to explore the quality differences in Baijiu brewed with different sorghum varieties and the effects of lipids. Sensory evaluation, volatilomics, and lipidomics were used to analyze differences in flavors and lipids. The results showed that significant differences in flavor existed between the two types of Baijiu. The aged flavor of LS was more pronounced and its mouthfeel was smoother. However, the FS showed a more intense aroma release. In addition, FA 18:1;O3 (fatty acyls), acetaldehyde, and ethyl caprylate contributed to the smoothness and softness of Baijiu. These results suggest that the lipid composition of Baijiu affects its aroma and taste, thus providing a reference basis for selecting suitable raw sorghum materials to enhance the quality of Baijiu.