Multi-dimensional characterisation of the central properties of Feng-flavour Daqu and their differences and correlations analysis

Abstract

Abstract: The central region with the most significant sensory characteristics (denoted as HXH, HRA, QCU) of the three kinds of Feng-flavour daqu, namely, Hongxinqu, Huairangqu and Qingchaqu, was used as the research object, and the significant differences and correlations of them were analysed through characterizing microscopic features, physicochemical properties, fungal communities, and volatile substances. The results showed that the core fungi were Aspergillus, Monascus and Saccharomycopsis for HXH, Aspergillus and Saccharomycopsis for HRA and QCU. HXH had the highest moisture content, acidity and starch content, followed by HRA and lowest by QCU; HRA had the highest saccharification and fermentation power, with QCU, followed by HXH; esterification power was highest in QCU, followed by HRA, and lowest in HXH. 155, 115 and 113 kinds of substances were detected, in HXH, HRA, QCU, respectively, which were mainly esters, alcohols, aldehydes, ketones, pyrazines, etc. The highest relative contents of alcohols and ketones were found in HXH, the highest relative contents of alcohols and aldehydes were found in HRA, and the relative contents of pyrazines were found in QCU. Monascus was significantly and positively correlated with moisture, acidity, starch, esters, acids, aldehydes and ketones (P < 0.05); Saccharomycopsis was significantly and positively correlated with esterification power and pyrazines (P < 0.05); Aspergillus was positively correlated with fermentation power, saccharification power and alcohols. The results of the study have important theoretical significance and practical value for improving the evaluation system of daqu quality.

Key words: Feng-flavour daqu, daqu central, stereomicroscope, physicochemical properties, fungal diversity, volatile flavor components

CLC Number:

TS261

DAN CAO 陈雪宇航张. Multi-dimensional characterisation of the central properties of Feng-flavour Daqu and their differences and correlations analysis[J]. FOOD SCIENCE.

References

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