Molecular level analysis of aroma differences between Huangjiu and beer: Insights from concentration balancing and sensory models.

This study aimed to elucidate the molecular basis underlying aroma differences between Chinese rice wine (Huangjiu) and beer. Volatile profiling identified 39 aroma compounds in Huangjiu and 35 in beer, with 22 compounds shared. Odor activity value analysis revealed 3-methylbutanoic acid as the dominant contributor to Huangjiu aroma, whereas ethyl isobutyrate played a key role in beer. Aroma recombination experiments demonstrated that supplementation of Huangjiu-derived compounds with odor activity values above unity significantly enhanced the sensory similarity of beer to Huangjiu. Binary mixture models further revealed synergistic interactions among esters and masking effects between carboxylic acids and aldehydes. Molecular docking analysis suggested that hydrogen bonding and hydrophobic interactions governed the differential aroma perception. Overall, this work provides mechanistic insights into aroma differentiation between fermented beverages and offers a theoretical basis for targeted flavor modulation in brewing.