Insights into the Flavor Profiles and Key Aroma-Active Compounds of Sichuan Xiaoqu Qingxiangxing Baijiu Across Distilling Stages

Distillation, a crucial step in Baijiu production, profoundly influences its flavor. However, the aroma‑active compounds of Sichuan Xiaoqu Qingxiangxing (SXQ) Baijiu during distil‑ lation remain unclear. Here, we comprehensively analyzed the volatile flavor compound (VFC) composition and alcohol content variations across three key distillation stages (i.e., head, heart, and tail) of SXQ Baijiu using headspace solid‑phase microextraction (HS‑SPME) combined with comprehensive two‑dimensional gas...