Comprehensive Characterization of Key Flavor‐Active Compounds in Chestnut Liquors Using Complementary HS–SPME–GC–MS and HS–GC–IMS Approaches

ABSTRACT The flavor profile and characteristic flavor substances of nine chestnut liquors and three traditional Chinese liquors (Baijiu) were investigated using headspace–gas chromatography–ion mobility spectrometry (HS–GC–IMS), headspace–solid phase microextraction–gas chromatography–mass spectrometry (HS–SPME–GC–MS), and sensory analysis. Characteristic flavor substances in chestnut liquors were identified by relative odor activity value (ROAV) and odor activity value (OAV). Volatiles detection with a combination of HS–SPME–GC–MS and HS–GC–IMS offer a comprehensive approach to deciphering information on volatile profiles. Results revealed that 36 and 41 volatile organic compounds (VOCs) were identified by HS–GC–IMS and HS–SPME–GC–MS, respectively, with esters and alcohols exhibiting the highest relative content. OAV analysis identified 22 key flavor compounds, among which ethyl hexanoate, ethyl pentanoate, and ethyl octanoate contributed most significantly to the characteristic flavor, contributing intense fruity aromas. The OAV ranking of these key esters was ethyl hexanoate > ethyl pentanoate > ethyl octanoate, among which ethyl hexanoate exhibited an exceptionally high OAV > 8000 and the highest concentration (reaching 483,032.72 µg/L) in sample B6. Sensory evaluation identified fruity, floral, chestnut‐like, and toasty aromas as the primary sensory attributes. 3‐Furaldehyde was identified as the primary compound responsible for the characteristic roasted aroma in chestnut liquors. The concentration of 3‐furaldehyde in sample B6 reached 7325.52 µg/L. This study offers fundamental insights into the flavor composition and distinctive aroma characteristics of chestnut liquor, which may support quality control and product development in alcoholic beverage industry.