Investigating the Effects of Terpenoid Fortification on the Flavor and Bioactive Properties of Strong‐Flavor Baijiu

Terpenoids are compounds of interest in baijiu due to their potential health benefits, but their endogenous concentrations in strong‐flavor baijiu are typically too low to exert significant biological or sensory effects. This study aimed to investigate the effects of fortifying a baijiu base with selected terpenoids at concentrations known to be bioactive in vitro (showing significant antioxidant or anti‐inflammatory activities in cell experiments). A total of 49 terpenoid compounds were detected, and through ROAV and OPLS‐DA, 8 terpenoids with potential impacts on both flavor and health activity were screened out, including β ‐caryophyllene and geranylacetone. The results revealed that appropriate fortification enhanced efficacy and positively impacted flavor. These findings suggest targeted fortification can enhance health attributes, but concentration must be carefully controlled.