Quality differences among three layers of Daqu were comprehensively studied by analyzing physicochemical indices and main enzyme system and using headspace solid-phase microextraction gas chromatography-mass spectrometry. The water content, fermentation ability and esterifying enzyme activity of Daqu among different layers all rank in the order of core > fire circle > surface, and the sulyase activity ranks as surface > fire circle > core, all showing significant differences. The acidity of Daqu surface is significantly higher and the amino acid nitrogen content is significantly lower compared with the fire circle and core. The starch content of the core is significantly higher and the cellulase activity is significantly lower compared with the surface and fire circle. The volatile flavor component analysis shows the Daqu contains 73 volatile substances, including alcohols, esters and phenols. Especially, the contents of methyl myristate, methyl hexadecanoate, ethyl hexadecanoate, caproic acid, octanoic acid, n-palmitic acid, 2,4,-(di)phenol, n-hexyl alcohol, tetramethylpyrazine, and phenylethanol are relatively high and all differ significantly among different layers of Daqu. The fire circle contains the most diverse volatile flavor components, including 39 types. Principal component analysis demonstrates that the volatile flavor components are largely different among different layers of Daqu.
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