From mung bean to Minglv-flavor baijiu: Unraveling the signature aroma profile and aging dynamic.

Minglv-flavor (MLF) Baijiu, brewed with mung beans, exhibits a characteristic aroma profile. However, key aroma compounds and dynamic evolution during aging have not been systematically investigated. Through recombination and omission experiments, 21 key aroma compounds were confirmed, including ethyl hexanoate, ethyl butyrate, ethyl pentanoate, ethyl octanoate, ethyl 3-methylbutanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, hexanoic acid and pentanoic acid, which synergistically constituted the aroma profile of MLF Baijiu, characterized by a prominent mung bean aroma accompanied by harmonious fruity and floral notes. Additionally, 1-hexanol, 1,1-diethoxy-3-methylbutane, dimethyl trisulfide, furfural, and furfuryl ethyl ether were recognized as the major contributors to mung bean aroma. Approximately 66.67 % of key compounds peaked during 3-5-year aging and subsequently declined. Ethyl 3-methylbutanoate, furfuryl ethyl ether, 1-butanol, 1,1-diethoxy-3-methylbutane and dimethyl trisulfide with VIP > 1 were identified as aging markers. These findings provide a theoretical basis for the sensory characterization and aging evaluation of Baijiu.