Comparative characterization of volatile components in commercial Huangjiu with different sweetness classifications using electronic nose, HS-SPME-GC-MS and GC-IMS.

BACKGROUND

Huangjiu has diverse flavor characteristics across four official sweetness classifications, and complementary analytical measurements can provide a more detailed comparison of volatile profiles among commercial products.

METHODS

Commercial Huangjiu samples representing dry, semi-dry, semi-sweet, and sweet types from the same manufacturer were characterized using an electronic nose, HS-SPME-GC-MS, and GC-IMS.

RESULTS

E-nose responses indicated differences in response patterns among the four commercial products. HS-SPME-GC-MS tentatively identified 56 volatile compounds, while GC-IMS tentatively identified 54 volatile compounds, excluding the internal standard. The two platforms were complementary: GC-MS provided broader compound coverage, while GC-IMS showed enhanced sensitivity toward low-molecular-weight volatile compounds. Comparative analysis revealed differences in volatile composition and identified differential volatile compounds associated with sample separation in the fitted models.

CONCLUSION

These findings provide a comparative chemical basis for understanding the quality characteristics of commercial Huangjiu with different sweetness classifications and demonstrate the value of integrating complementary analytical techniques for fermented food characterization and quality evaluation.