Why is the "cutting heads and tails" process used in the production of strong-flavor Baijiu?

"Cutting the head and tail", a critical process in strong-flavor Baijiu production, was investigated in this study using GC-IMS, GC-MS, and sensory analysis. The results revealed that head fraction contained the highest volatile organic compounds (VOCs) content, contributing to rich aromas. However, its high alcohol content introduced unpleasant spiciness and bitterness, while fusel oils and fatty acid ethyl esters impaired flavor and caused turbidity. Body fraction exhibited a balanced flavor with a pronounced grain aroma, making it ideal as a base liquor. The tail fraction had the lowest VOCs content and high organic acid levels, which made it unsuitable for direct use. The study also found variation in the alcohol content of tail fraction samples, suggesting this process may lead to waste. Mixing head and tail fractions improved flavor and reduced waste. This study provided an approach for resource utilization, offered scientific support for optimizing the "cutting head and tail" process.