Flavor characteristics of traditional and mechanically processed base baijiu of sauce-flavor baijiu revealed by GC-IMS and GC-MS.

Mechanized production of baijiu has attracted widespread attention; however, the differences in flavor characteristics between base baijiu produced by mechanized and traditional methods have yet to be elucidated. This study compares base baijiu samples of sauce-flavor baijiu produced over 7 rounds using traditional and mechanized fermentation processes. Fourteen samples were analyzed using GC-IMS and GC-MS, identifying 38 and 104 volatile organic compounds (VOCs).The traditional process produced higher and more consistent levels of volatiles, especially alcohols and ketones. Esters were dominant in both methods.Multivariate analysis (PCA, PLS-DA) revealed clear differences in volatile profiles with 18 and 34 differential compounds identified by GC-IMS and GC-MS, respectively. While both techniques produced similar types of volatiles, differences in concentration significantly influenced the aroma. These findings enhance the understanding of how production methods impact flavor and provide guidance for optimizing mechanized baijiu production and quality control.