Version 1
: Received: 3 September 2024 / Approved: 3 September 2024 / Online: 4 September 2024 (03:08:27 CEST)
How to cite:
Deng, J.; Zheng, J.; Li, X.; Huang, Z.; Huang, D.; Ye, G.; Luo, H. Characterization of Qu-aroma of Medium-High Temperature Daqu from Different Production Areas Using Sensory Evaluation, E-nose, and GC-MS/O Analysis. Preprints2024, 2024090232. https://doi.org/10.20944/preprints202409.0232.v1
Deng, J.; Zheng, J.; Li, X.; Huang, Z.; Huang, D.; Ye, G.; Luo, H. Characterization of Qu-aroma of Medium-High Temperature Daqu from Different Production Areas Using Sensory Evaluation, E-nose, and GC-MS/O Analysis . Preprints 2024, 2024090232. https://doi.org/10.20944/preprints202409.0232.v1
Deng, J.; Zheng, J.; Li, X.; Huang, Z.; Huang, D.; Ye, G.; Luo, H. Characterization of Qu-aroma of Medium-High Temperature Daqu from Different Production Areas Using Sensory Evaluation, E-nose, and GC-MS/O Analysis. Preprints2024, 2024090232. https://doi.org/10.20944/preprints202409.0232.v1
APA Style
Deng, J., Zheng, J., Li, X., Huang, Z., Huang, D., Ye, G., & Luo, H. (2024). Characterization of <em>Qu</em>-aroma of Medium-High Temperature <em>Daqu</em> from Different Production Areas Using Sensory Evaluation, E-nose, and GC-MS/O Analysis<strong></strong><strong> </strong>. Preprints. https://doi.org/10.20944/preprints202409.0232.v1
Chicago/Turabian Style
Deng, J., Guangbin Ye and Huibo Luo. 2024 "Characterization of <em>Qu</em>-aroma of Medium-High Temperature <em>Daqu</em> from Different Production Areas Using Sensory Evaluation, E-nose, and GC-MS/O Analysis<strong></strong><strong> </strong>" Preprints. https://doi.org/10.20944/preprints202409.0232.v1
Abstract
BACKGROUND:Qu-aroma is a critical quality indicator for medium-high temperature Daqu (MT-Daqu), significantly influencing the aroma profile of strong-aroma Baijiu (SAB). SAB is produced across various regions in China, each with unique environmental conditions and production techniques. These regional differences are likely to cause variations in the Qu-aroma of MT-Daqu. Despite this, comprehensive research on the variations in Qu-aroma across different regions has been lacking. This study aims to address this gap by utilizing Gas Chromatography-Olfactometry-Mass Spectrometry (GC-O-MS) and electronic nose (E-nose) technology, combined with sensory evaluation, to analyze the differences in Qu-aroma characteristics and volatile compound profiles of MT-Daqu from seven distinct production areas.RESULTS: Sensory analysis identified seven broad aroma categories and 25 specific aromas characterizing the Qu-aroma of MT-Daqu samples. Chen aroma and roasted aroma were notably more prevalent in MT-Daqu samples from Sichuan compared to those from other regions (P < 0.05), while the fermentation aroma was less prominent in Sichuan samples. In total, 123 volatile compounds were detected in MT-Daqu, with 46 classified as aroma-active compounds. Among these, 21 aroma-active compounds were identified as markers distinguishing Sichuan MT-Daqu from those produced in non-Sichuan regions, showing significant differences in their concentrations (P < 0.05). Additionally, six major aroma-active compounds-ethyl isovalerate, ethyl heptanoate, hexanal, 1-nonanal, (E)-2,4-decadienal, and 2,3-dimethyl-5-ethylpyrazine-were found to significantly contribute to the aroma differences between Sichuan and non-Sichuan MT-Daqu.CONCLUSION: This study delineates the distinct Qu-aroma characteristics of MT-Daqu from various SAB production areas and identifies the aroma-active compounds responsible for these differences. The insights gained from this research offer valuable guidance for optimizing flavor profiles in MT-Daqu production, potentially enhancing the overall quality and regional distinctiveness of the product.
Keywords
Medium-High Temperature Daqu; Qu-aroma; Volatile compounds
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
