Identification of key differential compounds in different quality grades of base liquor during the production of Jiang-flavored baijiu.

Subclass 1 demonstrates a decreasing trend ( Fig. 4 a- 1 ) with seven compounds: propyl acetate, ethyl acetate, 2-butanol, n-propanol, 2-pentanol, acetic acid and propionic acid.

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Subclass 2 displays an increasing trend ( Fig. 4 a- 2 ) with twenty-two compounds including but not limited to: 2,3,5-trimethylpyrazine, furfural, benzaldehyde and 2,3,5,6-tetramethylpyrazine.

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