AI Article Synopsis
- Bioaugmenting Daqu improves the quality and diversity of flavor profiles in Baijiu, a traditional Chinese liquor, but its impact on aroma compounds remains largely unexplored.
- In a study, 168 volatile compounds were analyzed from strong-flavor Baijiu, revealing that bioaugmented Daqu significantly alters flavor characteristics by increasing certain aroma-active compounds.
- The research also showed changes in specific compounds, like an increase in ethyl hexanoate and a decrease in ethyl lactate, which contribute to the overall fragrance of the Baijiu, aiding in the optimization of its aroma.
Article Abstract
Bioaugmenting Daqu is an effective strategy to improve the quality of Baijiu, but its effect on overall flavor profiles and aroma-active compounds is unknown. Here, 168 volatiles were determined from fresh strong-flavor Baijiu (SFB) and bioaugmented Daqu increased their diversity and altered the flavor characteristics. Among 49 odorants identified by aroma extraction dilution analysis, 29 aroma-active compounds had odor activity values ≥1, of which 18, 8, and 3 components exhibited the highest content in the SFB fermented by fortified-, space- and conventional-Daqu, respectively. The contribution of increasing ethyl hexanoate and decreasing ethyl lactate of fresh SFB by bioaugmented Daqu was confirmed, and their content changed from 4650 and 1890 mg/L (conventional-SFB) to 6680 and 1760 mg/L (fortified-SFB) and 6130 and 1710 mg/L (space-SFB). Meanwhile, the discriminators among different samples were determined by multivariate statistical analysis. These findings are beneficial for the optimization and improvement of Baijiu aroma.
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| http://dx.doi.org/10.1016/j.foodchem.2023.136429 | DOI Listing |
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