Multidimensional discrimination of Niulanshan light-flavor baijiu across price categories via integrated volatilome profiling, sensory analysis, and neurophysiological responses.

Niulanshan light-flavor Baijiu (NLFB) exhibits pronounced price stratification. However, objective criteria for quality grading remain insufficient. This study established a multidimensional framework integrating flavor chemistry and consumer neuroscience to elucidate the molecular and neurophysiological basis of Baijiu quality differentiation. Six NLFB samples spanning three price tiers were evaluated using descriptive sensory analysis, comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC-MS), targeted quantitative analysis, and electroencephalography (EEG). Principal component analysis revealed clear spatial clustering corresponding to distinct quality tiers. Using GC × GC-MS identified 137 volatile compounds, indicating substantial variation in chemical complexity among different NLFBs. Further quantitative analysis identified 29 key marker compounds associated with quality differentiation. Premium-tier samples were characterized by higher concentrations of esters (e.g., ethyl acetate), contributing to a more refined Chen-aroma profile and eliciting increased alpha wave (8-13 Hz) synchronization, indicative of positive hedonic responses. In contrast, economy-tier samples contained elevated levels of higher alcohols (e.g., propanol). Correlation network analysis revealed that these higher alcohols exerted a masking effect on characteristic Zao-aroma compounds, leading to sensory imbalance and increased beta wave (13-30 Hz) activity, indicative of neural irritation. Together, these findings demonstrate that price differentiation in Baijiu is underpinned by distinct chemical matrices and corresponding spatiotemporal EEG dynamics. This neuro-sensory framework provides biologically grounded evidence for objective quality evaluation and grading of NLFB.