Integration of Chemometrics and Sensory Metabolomics to Validate Quality Factors of Aged Baijiu (Nianfen Baijiu) with Emphasis on Long-Chain Fatty Acid Ethyl Esters.

A comparison between the Baijiu samples before and after addition revealed ( Figure 8 d–f) that the post-addition Baijiu sample had significantly fewer off-flavors than the original Baijiu sample, a decreasing trend in perceived stimulation, and a significant decrease in spiciness upon consumption, but it may reduce the intensity of aroma release in the oral cavity.

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The concentration of LCFAEEs in Baijiu showed an increasing trend within 20 years with the increase in storage time.

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