Exploring the Impact of Different _Saccharomyces cerevisiae_ Strains on the Flavor Profile of Greenage Alcoholic Beverage Using GC-E-Nose, HS-GC-IMS, and HS-SPME-GC-MS  
[PERSON]  
1 Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, China; [EMAIL_ADDRESS] (Z.S. ); [EMAIL_ADDRESS] (W.L. ); [EMAIL_ADDRESS] (Z.C. ); [EMAIL_ADDRESS] (Z.P. ); 62202010858 tu.jiangnan.edu.cn (M.M. ); 62202  
appearance, taste, and flavor characteristics of the fermented alcoholic beverage [3]. The flavor compounds that form the basic framework of the aroma of the fermented alcoholic beverage include flavor substances converted from bound precursors during the _S. cerevisiae_ metabolism and those synthesized during fermentation [4]. These compounds encompass higher alcohols, esters, acids, ketones, aldehydes, and terpen generated by _S. cerevisiae_ metabolism [5]. The types and concentrations of these substances play a significant role in enhancing the quality of the fermented alcoholic beverage [3]. Therefore, selecting the brewing _S. cerevisiae_ that can highlight the unique flavor of the GAB is critical to improve the industrial quality of the GAB. The aroma quality assessment of fermented fruit alcoholic beverages often relies on traditional sensory evaluation methods, which are criticized for their strong subjectivity. Therefore, it is crucial to develop a rapid, stable, highly sensitive, and cost-effective analytical method for evaluating the flavor characteristics of the GAB. Gas chromatography electronic nose (GC-E-Nose) is an intelligent sensing technology that simulates human olfactory functions and offers advantages in rapid analysis [6]. However, it has certain limitations in the precise identification of volatile organic compounds (VOCs). Headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) is currently a widely used technique for food flavor analysis, capable of accurately separating and identifying VOCs in complex samples, while also allowing for further analysis using statistical methods. Therefore, HS-SPME-GC-MS is also a common flavor analysis technique for fermented fruit alcoholic beverages. [PERSON] et al. [7] characterized the flavor components of novel orange wine fermented by different _S. cerevisiae_ and mixed fermentation conditions using HS-SPME-GC-MS, identifying a total of 78 VOCs. [PERSON] et al. [8] identified 182 VOCs from red date wine fermented using different treatment methods with HS-SPME-GC-MS and selected differential metabolites based on the results of partial least squares-discriminant analysis (PLS-DA). However, the limitations of GC-MS, such as suboptimal resolution and reduced peak capacity, hinder its ability to detect trace concentrations of potential volatile compounds with low odor thresholds. The emergence of gas chromatography-ion mobility spectrometry (GC-IMS) addresses this limitation, offering high sensitivity and ease of operation, as well as the ability to visualize differences and similarities between samples through system plugins [9]. This technology has been applied in various areas, including evaluating aroma changes during fruit ripening, classifying spices and dairy products, and monitoring tea processing [10; 11; 12; 13]. [PERSON] et al. [14] utilized GC-IMS and GC-MS to profile the aroma compounds in yellow-fleshed peach wine, revealing that GC-IMS has a comparative advantage over GC-MS in detecting trace levels of aldehydes and ketones. [PERSON] et al. [10] characterized flavor compounds in raw milk from different regions of China using a combination of GC-IMS and GC-MS, where the less abundant compound Ethyl trans-2-butenoate was detected solely by GC-IMS and served as one of the markers for distinguishing raw milk from different origins. Nevertheless, the lack of a comprehensive database for HS-GC-IMS restricts its application in the precise quantification analysis of samples.