This study employed a multi-technique approach to explore the regional differentiation of sauce aroma baijiu (SAB) within the core production areas of the Chishui River Basin. Sensory analysis revealed significant regional differences: right bank (Guizhou) samples showed stronger sauce, qu, roasted, grain, and acidic aromas, while left bank (Sichuan) samples exhibited more intense fruity, floral, and grass notes. Orthogonal partial least squares-discriminant analysis (OPLS-DA) confirmed clear regional differentiation. Aroma recombination experiments demonstrated that the overall aroma profile, especially the characteristic “sauce” aroma, results from the combined contribution of compounds with an odor activity value (OAV ≥ 1), those with OAV 1), and correlation coefficients, 20 key regional aroma markers were identified that effectively explain the sensory differentiation patterns. These findings provide a scientific foundation for quality control and geographical origin authentication of SAB. • Revealed sensory differences between the two banks and four regions of Chishui River. • Identified 20 key regional aroma markers responsible for regional differentiations. • Verified aroma contributions of OAV ≥ 1, OAV < 1, and non-volatile organic acids to SAB. • OPLS-DA confirmed significant differentiation among samples from different regions.
Ma et al. (Wed,) studied this question.