Effects of Ultrasound Treatment on the Physicochemical Properties, Organic Acids, and Electronic Nose and Electronic Tongue Responses of Daixian Huangjiu

ABSTRACT Ultrasound technology has been explored as a potential approach for inducing short‐term quality changes in Huangjiu (Chinese yellow rice wine). However, the underlying sonochemical effects remain incompletely understood. This study investigated the effects of ultrasound on the physicochemical properties and electronic sensory responses of Daixian Huangjiu, with exploratory assessment of acoustic cavitation and hydroxyl radical (·OH)‐associated processes. Under selected ultrasound conditions (150 W nominal power, 30°C, 80–130 min), Huangjiu exhibited increases in total esters, apparent total phenolics, and amino acid nitrogen, alongside altered electronic tongue and electronic nose response patterns. Electronic nose and tongue analyses indicated treatment‐associated differences in instrumental response patterns but did not identify specific volatile compounds. A sodium benzoate perturbation assessment indicated that the addition of a radical‐reactive compound attenuated several ultrasound‐associated changes in total acids and esters. Exploratory Pearson correlation analysis revealed a weak positive association between the ·OH‐associated decolorization response and total ester content ( r  = 0.52, unadjusted p  = 0.047), although this association did not remain statistically significant after Benjamini–Hochberg FDR correction ( q  = 0.283). Exploratory correlation analysis revealed a differentiated association pattern: iodine release responses were associated with apparent total phenolic content, while ·OH‐associated decolorization responses were correlated with specific organic acid and electronic nose variables. These findings provide preliminary observations consistent with possible radical‐associated processes involved in ultrasound‐induced quality evolution.