Method for rapidly analyzing volatile flavor components in Baijiu

The invention discloses a method for rapidly analyzing volatile flavor components in Baijiu and belongs to the technical field of food flavor analysis. According to the method of the invention, an HS-SPME-Arrow technology is applied to Baijiu volatile component detection, and is combined with a GC*GC-TOFMS technology, so that a detection method with higher sensitivity can be developed. After beingoptimized, the method is suitable for the detection of volatile components in Baijiu. According to the method, a large number of Baijiu samples are analyzed, so that a Baijiu flavor library can be constructed; the Baijiu flavor library can be used in cooperation with a comprehensive two-dimensional instrument, so as to replace an existing commercial database. The optimized method is combined withthe database, so that the volatile flavor components in Baijiu can be quickly and accurately detected, and the confirmation of the overall aroma of an unknown liquor sample and the quick mining of key flavor components in the