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Article

Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine

by
Yue Wang
1,2,
Kangjie Yu
2,3,
Xiongjun Xiao
1,2,
Jianxia Tan
1,2,
Rui Liao
1,2,
Cong Li
1,2,
Siyu Li
1,2,
Nian Liu
4 and
Yi Ma
1,2,*
1
College of Bioengineering, Sichuan University of Science and Engineering, Yibin 644000, China
2
Sichuan Engineering Technology Research Center for Liquor-Making Grains, Yibin 644000, China
3
State Key Laboratory for Crop Stress Resistance and High-Efficiency Production, College of Agronomy, Northwest A&F University, Yangling 712100, China
4
Department of Sichuan Food Fermentation Industry Research and Design Institute Co., Ltd., Chengdu 611130, China
*
Author to whom correspondence should be addressed.
Molecules 2025, 30(16), 3315; https://doi.org/10.3390/molecules30163315
Submission received: 12 July 2025 / Revised: 2 August 2025 / Accepted: 6 August 2025 / Published: 8 August 2025
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Abstract

Rice wine is a beverage rich in flavor, but the flavor difference caused by rice raw materials has received little attention. To determine the key aroma compounds in rice wine, four types of samples were analyzed by gas chromatography–mass spectrometry (GC–MS), gas chromatography–olfactometry (GC-O), and sensory evaluation. Thirty-eight aroma compounds were detected in the experiment, thirteen of which were identified and quantified using the internal standard method. Additionally, multivariate statistical analyses such as partial least squares discriminant analysis (PLS-DA) effectively revealed three major differential aroma components in rice wine (VIP value ≥ 1). Furthermore, by correlation analysis, it was found that starch and fat in the raw material properties of glutinous rice were significantly and positively correlated with the main differential volatile aroma components in rice wine (p < 0.05). Combined with principal component analysis (PCA), the selection of glutinous rice varieties associated with starch and lipid characteristics during the rice wine brewing process is conducive to improving the overall quality of rice wine.
Keywords: rice wine; glutinous rice; key aroma compounds; sensory; gas chromatography–mass spectrometry rice wine; glutinous rice; key aroma compounds; sensory; gas chromatography–mass spectrometry

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MDPI and ACS Style

Wang, Y.; Yu, K.; Xiao, X.; Tan, J.; Liao, R.; Li, C.; Li, S.; Liu, N.; Ma, Y. Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine. Molecules 2025, 30, 3315. https://doi.org/10.3390/molecules30163315

AMA Style

Wang Y, Yu K, Xiao X, Tan J, Liao R, Li C, Li S, Liu N, Ma Y. Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine. Molecules. 2025; 30(16):3315. https://doi.org/10.3390/molecules30163315

Chicago/Turabian Style

Wang, Yue, Kangjie Yu, Xiongjun Xiao, Jianxia Tan, Rui Liao, Cong Li, Siyu Li, Nian Liu, and Yi Ma. 2025. "Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine" Molecules 30, no. 16: 3315. https://doi.org/10.3390/molecules30163315

APA Style

Wang, Y., Yu, K., Xiao, X., Tan, J., Liao, R., Li, C., Li, S., Liu, N., & Ma, Y. (2025). Influence of Glutinous Rice Raw Material Characteristics on the Aroma Profile of Rice Wine. Molecules, 30(16), 3315. https://doi.org/10.3390/molecules30163315

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