Characterization of Qu-aroma of medium–high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC–MS/O analysis

Abstract

Qu-aroma is a critical quality indicator for medium–high temperature Daqu (MT-Daqu). Due to the differences in regional and environmental conditions, these 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 to analyze the differences in Qu-aroma characteristics of MT-Daqu from seven distinct production areas. 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). In total, 123 volatile compounds were detected in MT-Daqu, with 42 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 were found to significantly contribute to the aroma differences between Sichuan and non-Sichuan MT-Daqu. This study delineates the distinct Qu-aroma characteristics of MT-Daqu from various SAB production areas. The insights gained from this research offer valuable guidance for optimizing flavor profiles in MT-Daqu production.

Graphical Abstract

Keywords

Medium–high temperature Daqu / Qu-aroma / Volatile compounds / Sensory analysis

References

[1] CaoJ, YanH, YeB, ShenY, LiuL. Effects of Maillard reaction products on myoglobin-mediated lipid oxidation during refrigerated storage of carp. Food Chem, 2024, 434. 137465

[2] ChenL, ZhaoY, ChenX, ZhangY, LiH, ZhaoD, SunJ. Peanut pairing Baijiu: to enhance retronasal aroma Intensity while Reducing Baijiu aftertaste. J Agric Food Chem, 2024, 722614851-14864.

[3] DengJ, ZhengJ, HuangD, HuangZ, YeG, LuoH. Characterization of physicochemical properties, volatile compounds and microbial community structure in four types of Daqu. Lwt, 2023, 184. 115064

[4] DuanJ, ChengW, LvS, DengW, HuX, LiH, SunB. Characterization of key aroma compounds in soy sauce flavor baijiu by molecular sensory science combined with aroma active compounds reverse verification method. Food Chem, 2024, 443. 138487

[5] van Gemert LJ (2011) Compilations of odour threshold values in air, water and other media (Second Enlarged and Revised Edittion). Oliemans Punter & Partners BV

[6] HeM, JinY, LiuM, YangG, ZhouR, ZhaoJ, WuC. Metaproteomic investigation of enzyme profile in daqu used for the production of Nongxiangxing baijiu. Int J Food Microbiol, 2023, 400. 110250

[7] HuB-B, YinW-T, ZhangH-B, ZhaiZ-Q, LiuH-M, WangX-D. The interaction between lipid oxidation and the Maillard reaction model of lysine-glucose on aroma formation in fragrant sesame oil. Food Res Int, 2024, 186. 114397

[8] KangJ, ChenX, HanBZ, XueY. Insights into the bacterial, fungal, and phage communities and volatile profiles in different types of Daqu. Food Res Int, 2022, 158. 111488

[9] LiY, XuL, SamFE, LiA, HuK, TaoY. Improving aromatic higher alcohol acetates in wines by co-fermentation of Pichia kluyveri and Saccharomyces cerevisiae: growth interaction and amino acid competition. J Sci Food Agric, 2024, 104116875-6883.

[10] LiuH, SunB. Effect of Fermentation Processing on the Flavor of Baijiu. J Agric Food Chem, 2018, 66225425-5432.

[11] LiuS, ZhouY, MaD, ZhangS, DongY, ZhangX, MaoJ. Environment microorganism and mature daqu powder shaped microbial community formation in mechanically strong-flavor daqu. Food Biosci, 2023, 52. 102467

[12] LiuWH, ChaiLJ, WangHM, LuZM, ZhangXJ, XiaoC, XuZH. Bacteria and filamentous fungi running a relay race in Daqu fermentation enable macromolecular degradation and flavor substance formation. Int J Food Microbiol, 2023, 390: 110118.

[13] LiuY, LiM, HongX, LiH, HuangR, HanS, PanC. Screening and identification of high yield tetramethylpyrazine strains in Nongxiangxing liquor Daqu and study on the mechanism of tetramethylpyrazine production. J Sci Food Agric, 2023, 103146849-6860.

[14] MaS, LuoH, ZhaoD, QiaoZ, ZhengJ, AnM, HuangD. Environmental factors and interactions among microorganisms drive microbial community succession during fermentation of Nongxiangxing daqu. Bioresour Technol, 2022, 345. 126549

[15] MaS, ShangZ, ChenJ, ShenY, LiZ, HuangD, LuoH. Differences in structure, volatile metabolites, and functions of microbial communities in Nongxiangxing daqu from different production areas. Lwt, 2022, 166. 113784

[16] MiaoX, ZhangR, JiangS, SongZ, DuM, LiuA. Volatile flavor profiles of douchis from different origins and varieties based on GC-IMS and GC-O-QTOF/MS analysis. Food Chem, 2024, 460. 140717

[17] MuY, HuangJ, ZhouR, ZhangS, QinH, DongY, TangH. Comprehensive analysis for the bioturbation effect of space mutation and biofortification on strong-flavor Daqu by high-throughput sequencing, volatile analysis and metabolomics. Food Chem, 2023, 403: 134440.

[18] NiuY, YaoZ, XiaoZ, ZhuG, ZhuJ, ChenJ. Sensory evaluation of the synergism among ester odorants in light aroma-type liquor by odor threshold, aroma intensity and flash GC electronic nose. Food Res Int, 2018, 113: 102-114.

[19] NiuY, ZhuQ, XiaoZ. Characterization of perceptual interactions among ester aroma compounds found in Chinese Moutai Baijiu by gas chromatography-olfactometry, odor Intensity, olfactory threshold and odor activity value. Food Res Int, 2020, 131. 108986

[20] QinD, LvS, ShenY, ShiJ, JiangY, ChengW, SunB. Decoding the key compounds responsible for the empty cup aroma of soy sauce aroma type baijiu. Food Chem, 2024, 434: 137466.

[21] ShaS, ChenS, QianM, WangC, XuY. Characterization of the typical potent odorants in chinese roasted sesame-like flavor type liquor by headspace solid phase microextraction-aroma extract dilution analysis, with special emphasis on sulfur-containing odorants. J Agric Food Chem, 2016, 651123-131.

[22] WangL, FanS, YanY, YangL, ChenS, XuY. Characterization of potent odorants causing a pickle-like off-odor in Moutai-aroma type baijiu by comparative aroma extract dilution analysis, quantitative measurements, aroma addition, and omission studies. J Agric Food Chem, 2020, 6861666-1677.

[23] WangZ, WangS, LiaoP, ChenL, SunJ, SunB, LiH. HS-SPME combined with GC-MS/O to analyze the flavor of strong Aroma Baijiu Daqu. Foods, 2022, 111116.

[24] XiaoC, LuZM, ZhangXJ, WangST, AoL, ShenCH, XuZH. Bio-heat is a key environmental driver shaping the microbial community of medium-temperature Daqu. Appl Environ Microbiol, 2017, 8323e01510-01517.

[25] YangL, FanW, XuY. GC × GC-TOF/MS and UPLC-Q-TOF/MS based untargeted metabolomics coupled with physicochemical properties to reveal the characteristics of different type daqus for making soy sauce aroma and flavor type baijiu. Lwt, 2021, 146. 111416

[26] YangS-B, FuJ-J, HeJ-H, ZhangX-J, ChaiL-J, ShiJ-S, XuZ-H. Decoding the Qu-aroma of medium-temperature Daqu starter by volatilomics, aroma recombination, omission studies and sensory analysis. Food Chem, 2024, 457: 140186.

[27] YangS, LvS, XuL, ZhangF, ZhaoJ, LiH, SunB. Influences of thioalcohols on the release of aromas in sesame-flavor baijiu. Food Res Int, 2024, 191: 114733.

[28] YiZ, FangY, HeK, LiuD, LuoH, ZhaoD, ZhaoH. Directly mining a fungal thermostable alpha-amylase from Chinese Nong-flavor liquor starter. Microb Cell Fact, 2018, 17130.

[29] YuM, LiT, WanS, SongH, ZhangY, RazaA, WangH. Sensory-directed establishment of sensory wheel and characterization of key aroma-active compounds for spicy tallow hot pot seasoning. Food Chem, 2023, 405: 134904.

[30] YuM, ZhuangL, XieQ, LiT, SongH, WangL, ZhengC. Influences of human milk proteins on the release of human milk odors: Non-covalent interactions between α-lactalbumin and key odor skeleton compounds. Food Hydrocolloids, 2024, 155: 110235.

[31] ZhaoD, ShiD, SunJ, LiA, SunB, ZhaoM, ZhengF. Characterization of key aroma compounds in Gujinggong Chinese Baijiu by gas chromatography-olfactometry, quantitative measurements, and sensory evaluation. Food Res Int, 2018, 105: 616-627.

[32] ZhuM, ZhengJ, XieJ, ZhaoD, QiaoZW, HuangD, LuoHB. Effects of environmental factors on the microbial community changes during medium-high temperature Daqu manufacturing. Food Res Int, 2022, 153. 110955

Funding

Sichuan Province Science and Technology Support Program(No. 2022YFS0547)

Wuliangye Industry-University-Research Cooperation Project (No. CXY2021ZR006)

RIGHTS & PERMISSIONS

The Author(s)