HS-SPME Combined with GC-MS/O to Analyze the Flavor of Strong Aroma Baijiu Daqu
Zhe Wang, Song Wang, Pengfei Liao, Lu Chen, Jinyuan Sun, Baoguo Sun +3 more
Foods
Abstract
<i>Daqu</i> has gained wide attention because it is an essential source of microorganisms and flavor in baijiu production. In this study, HS-SPME combined with GC-MS/O was used to analyze the volatile flavor components of Strong aroma baijiu <i>Daqu</i>. DI-GC-O was used to choose the best extraction fiber to extract the representative overall aroma profile of <i>Daqu</i>. A total of 139 compounds were identified in the six different maturity stages of <i>Daqu</i>, and these compounds are of different types and concentrations. HS-SPME combined with GC-MS/O was used to analyze the aroma active substances in the finished <i>Daqu</i>, and a total of 43 aroma compounds were identified. The OAVs of 21 aromatic compounds were calculated based on the quantitative analysis results of MHS-SPME. Eighteen compounds with OAVs ≥ 1 made significant contributions to the overall aroma of <i>Daqu</i>, including guaiacol, 4-ethyl-2-methoxy phenol, 2-ethyl-3,5-dimethylpyrazine, etc.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Daqu contains volatile flavor components
“A total of 139 compounds were identified in the six different maturity stages of Daqu, and these compounds are of different types and concentrations.”
Daqu contains aroma active substances
“HS-SPME combined with GC-MS/O was used to analyze the aroma active substances in the finished Daqu, and a total of 43 aroma compounds were identified.”
Daqu contributes to overall aroma
“Eighteen compounds with OAVs ≥ 1 made significant contributions to the overall aroma of Daqu, including guaiacol, 4-ethyl-2-methoxy phenol, 2-ethyl-3,5-dimethylpyrazine, etc.”