Characterization of key aroma compounds in Meilanchun sesame flavor style baijiu by application of aroma extract dilution analysis, quantitative measurements, aroma recombination, and omission/addition experiments.

The data in Table 3 showed there were very highly significant differences ( α ≤ 0.001) in the aroma of these omission models with comparison to the complete recombinate, such as esters, ethyl hexanoate, phenols, methional, and highly significant differences ( α ≤ 0.01) in the omission models of ethyl butanoate, acids, and dimethyl trisulfide.

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