Characterization of the aroma-active compounds in Daqu: a tradition Chinese liquor starter

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...

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Bibliographic Details
Published in:European food research & technology 2012-01, Vol.234 (1), p.69-76
Main Authors: Zhang, Chunlin, Ao, Zonghua, Chui, WeiQiang, Shen, Caihong, Tao, Wenyi, Zhang, Suyi
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Biological and medical sciences
Biotechnology
Chemistry
Chemistry and Materials Science
Chemosensory perception
Chromatography
Enzymes
Evaporation
Fermentation
Food
Food industries
Food Science
Forestry
Fundamental and applied biological sciences. Psychology
Gas chromatography
Liquor
Microorganisms
Original Paper
Rice
Sensors
Studies
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Summary: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).
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-011-1616-4