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

Zhang, Chunlin; Zhang, Ao; Chui, Weiqiang; Shen, Caihong; Tao, Wei; Zhang, Suyi

doi:10.1007/s00217-011-1616-4

Cited by 72 publications

(42 citation statements)

References 28 publications

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“…To achieve controlled industrial production of Daqu and Baijiu , many studies have examined aspects of the process, including physicochemical indicators, the microbiological composition and the flavour compounds of Daqu . This has provided a clearer understanding of Daqu and has generated a variety of practical methods and techniques to improve Daqu .…”

Section: Introductionmentioning

confidence: 99%

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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Daqu is a saccharifying and fermentation agent for Baijiu production. It provides ingredients, flavours or flavour precursors, microorganisms and enzymes that influence Baijiu quality and character. Here, a systematic investigation was performed on the physicochemical properties, volatile flavour compounds and microbial community structures of Chinese Guojing roasted sesame‐like flavour Daqu. The results show that the Daqu exhibited high saccharifying ability, but low liquefying and fermenting ability. Analysis by headspace solid‐phase microextraction gas chromatography–mass spectrometry showed that the Daqu and a simulated solid‐state fermentation sample contained 28 and 49 volatile components, including alcohols, esters, aldehydes, benzodiazepines, alkenes and nitrogen containing compounds. The main volatiles were aldehydes, esters and alcohols in Daqu, while the esters, alcohols and phenols were relatively higher in the solid‐state fermentation sample. With the microbial flora, Bacillus, Actinobacteria_norank, Thermoactinomyces, Enterobacteriaceae_norank, Enterobacter, Actinopolyspora, Kroppenstedtia, Pseudomonas and Sphingobium were the main prokaryotic microorganisms. The dominant fungi were Thermomucor, Trichocomaceae_Incertae Sedis, Absidia, Eurotiomycetes_Incertae Sedis, Mucorales_Incertae Sedis and Eurotiales_Incertae Sedis. By systematically characterising the physicochemical properties, flavour compounds and microorganisms in Daqu, this study increases the understanding of Daqu and provides information for improvements in Baijiu production and quality. © 2019 The Institute of Brewing & Distilling

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Section: Introductionmentioning

confidence: 99%

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Chen

et al. 2019

J. Inst. Brew.

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“…ID: methods of identification. A, tentative identification by comparison of the mass spectrum with the NIST/Wiley mass spectral library and literature; and ; B, further confirmation by comparison of RIs with literature …”

Section: Resultsmentioning

confidence: 99%

“…Most of the pyrazines and pyrroles impart roast, sauce‐like and caramel‐like aromas . Particularly, tetramethylpyrazine is generally regarded as a key aroma compound which possesses the characteristic, sauce‐like aroma of Moutai liquor . Compared with BPCEs, BPSF contained significantly higher levels of amino acids (12.2 g L −1 in BPSF and 2.1–4.8 g L −1 in BPCEs) due to the catabolism of rich proteases secreted by A. oryzae and A. niger in beef koji (Table ).…”

Section: Resultsmentioning

confidence: 99%

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A novel method for beef potentiator preparation and identification of its characteristic aroma compounds

et al. 2013

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“…Hence, it is highly required to authenticate the Moutai liquor [10]. However, the most common detection strategy for analysis of Chinese liquors is integrity by component approach, such as gas chromatography, mass spectrometry and gas chromatograph-mass spectrometry [11]- [14]. These techniques enable identification and quantification of hundreds of compounds of Chinese liquors, but the experimental processes are time-consuming and the instruments are expensive and large-scale, which limit their practical applications [15]- [17].…”

mentioning

confidence: 99%

Application of Two-Dimensional Correlation UV-Vis Spectroscopy in Chinese Liquor Moutai Discrimination

Zhang¹,

Jiang²,

Wang³

et al. 2015

AJAC

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Chinese liquor Moutai is the "National alcoholic drink" in China and plays a very important role of social activities in Chinese people's life. In pursuit of high profits, some illegal counterfeit Moutai liquors have begun to appear in the market. Therefore, it is an urgent need for new techniques to discriminate the genuine and counterfeit Moutai liquor. In this work, the conventional Ultraviolet-Visible (UV-Vis) spectroscopy and two-dimensional correlation UV-Vis spectroscopy are applied to obtain the UV-Vis characteristic of Moutai liquor and counterfeit one, respectively. The experimental results reveal that the conventional UV-Vis spectra of the genuine and counterfeit Moutai liquor are similar. However, the two-dimensional correlation UV-Vis spectra of them are different and this method would be applied to differentiate the counterfeit Moutai liquor from the genuine Moutai liquor. Compared with conventional methods, this novel method has the advantages of easy operation, simple instrumentation and direct recognition, which make it a potential tool in the fields of food safety.

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

Cited by 72 publications

References 28 publications

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

Characterisation of physicochemical properties, flavour components and microbial community in Chinese Guojing roasted sesame-like flavourDaqu

A novel method for beef potentiator preparation and identification of its characteristic aroma compounds

Application of Two-Dimensional Correlation UV-Vis Spectroscopy in Chinese Liquor Moutai Discrimination

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