Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu

Guangsen Fan,Zhilei Fu,Chao Teng,Qiuhua Wu,Pengxiao Liu,Ran Yang,Karim A H M Minhazul,Xiuting Li

doi:10.1080/10942912.2019.1635154

Guangsen Fan, Zhilei Fu + Show 6 more

Open Access

https://doi.org/10.1080/10942912.2019.1635154

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Abstract

ABSTRACT We identified physicochemical, volatile compound, and microbial community differences between three grades of roasted-sesame-like flavored Daqu. The Daqu grades had different physicochemical characteristics. The concentrations and proportions of various esters reflected sensory evaluations of the Daqu classes but no rule linking the flavor compound types and concentrations to Daqu grade was identified. The prokaryotic microorganism communities were similar in premium- and first-grade Daqu but very different in general-grade Daqu. The eukaryotic microorganism communities in premium- and general-grade Daqu were similar, but the genus abundances were more similar in the premium- and first-grade Daqu samples than in premium- and general-grade Daqu.

Highlights

Baijiu, one of the six traditional distilled beverages around the world, is produced through spontaneous mixed-culture solid-state fermentation by a saccharifying and fermenting agent called Daqu.[1]
Differences in the sensory characteristics of different Daqu grades must be caused by differences in the production process parameters
The differences between Daqu of different grades were studied here to provide a scientific basis for classifying Daqu

Summary

Introduction

One of the six traditional distilled beverages around the world, is produced through spontaneous mixed-culture solid-state fermentation by a saccharifying and fermenting agent called Daqu.[1] Daqu, which is a natural fermentation starter made from cereals, plays a key role in determining the final flavor characteristics of the Baijiu.[2] Daqu provides some of the brewing material, as well as being a source of microorganisms and crude enzymes, so, Baijiu produced without Daqu will not have the characteristic aroma and flavor.[3] The contribution of the Daqu used to the Baijiu produced is well known and sometimes described using the phrases: “Daqu is the bone or heart of Baijiu” and “better Daqu, better Baijiu”.[4] Daqu contributes 61%–80% of the fungi present during Baijiu fermentation and is closely related to the yield and flavor of fresh Baijiu.[5] Most manufacturers of high-quality Baijiu pay close attention to the quality of the Daqu used

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