Abstract: Headspace solid phase microextraction coupled with gas chromatography (HS-SPME-GC-MS) was applied to identify the volatile flavor components of two traditional fermentation starters (Baiqu and Hongqu) for Hongqu glutinous rice wine. The characteristic aroma components were determined by principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). Also, MiSeq high throughput sequencing technology was used to analyze the structure of microbial flora in the two fermentation starters. Results showed that a total of 70 volatile components were detected in the fermentation starters, and that there was a significant difference in the volatile profiles of Hongqu and Baiqu. The dominant microorganisms in Hongqu were Bacillus sp., Weasella sp., Staphylococcus sp., Aspergillus niger, A. oryzae and A. flavus, while the dominant microorganisms in Baiqu were Pantoea sp., Enterobacter sp., Weasella sp., Saccharomyces cerevisiae, Rhizopus arrhizus and Mucor indicus. The research results provide a theoretical basis for elucidating the mechanism of aroma production and for improving the flavor quality of Hongqu glutinous rice wine.

Key words: Hongqu, Baiqu, microbial flora, volatile components