Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter |
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Authors: | Chunlin?Zhang Zonghua?Ao WeiQiang?Chui Caihong?Shen Email author" target="_blank">Wenyi?TaoEmail author Suyi?Zhang |
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Affiliation: | (1) School of Biotechnology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, China;(2) Luzhou Laojiao Co. Ltd, Luzhou, 646000, China; |
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Abstract: | Daqu is a fermentation starter and substrate complex that is used to initiate the solid fermentations for the production of
Chinese liquor. The aroma of Daqu is one of the most important factors that influence the flavor of Chinese liquor. The objective
of this study was to evaluate the potent aroma-active compounds in Daqu. Odorants of Daqu extracted by solvent-assisted flavor
evaporation (SAFE) were investigated by gas chromatography–olfactometry (GC–O) system with two olfactometric methods: detection
frequency (DF) method and aroma extract dilution analysis (AEDA). A total of 43 compounds were identified in Daqu. Thirty-eight
aroma-active components were further detected among which 33 were identified. Among these compounds, 4 odorants seem to contribute
actively to the aroma of Daqu: hexanal (green grass), unknown (no.u2, nutty, roasted), phenylacetaldehyde (floral, rose) and
4-ethyl guaiacol (clove, spicy). |
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