Characterization of key aroma compounds and relationship between aroma compounds and sensory attributes in different quality of high temperature Daqu

Abstract

Daqu quality is determined by its aroma characteristics. In this study, molecular sensory techniques were used to investigate the sensory attributes of Jiangxiangxing high temperature Daqu, resulting in the development of a sensory wheel. A physicochemical and enzymatic analysis of different grades of Daqu revealed notable differences, especially in acidity. Furthermore, the volatile components of various grades of Daqu were investigated with HS-SPME-GC × GC-TOFMS, resulting in the identification of 524 volatile compounds belonging to 11 distinct classes within Daqu. Univariate analysis demonstrated significant differences in flavor components among Daqu samples of diverse quality grades. By employing GC-O-MS techniques and ROAV≥ 0.1, a comprehensive analysis identified a total of 29 key aroma active compounds that contribute to the overall flavor profile of Daqu. Notably, butyl acrylate and (2E)-2-octenal were found to make substantial contributions to the floral and fruity odor, as well as linalool and benzeneacetaldehyde, which were found to make substantial contributions to sweet odor. These compounds significantly enriched the aroma of Daqu and played a crucial role in enhancing the overall flavor quality of Daqu. In conclusion, these results provide a theoretical base for further investigation of different grades of Daqu, as well as the control and improvement of Daqu quality.