Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu
Analysis of Physicochemical Indices, Volatile Flavor Components, and Microbial Community of a Light-Flavor Daqu
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淡味大曲理化指标、挥发性风味成分及微生物群落分析
DOI：
10.1080/03610470.2018.1424402
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发表时间：
2018-01-01
影响因子：
2
通讯作者：
Li, Xiuting
中科院分区：
文献类型：
--
作者：
Fan, Guangsen;Sun, Baoguo;Li, Xiuting
摘要大曲含有酿造白酒所需的原料、微生物和酶，同时也提供了白酒的风味和风味前体。本文对淡香型大曲的理化指标、挥发性风味物质和微生物群落结构进行了系统的研究。结果表明，该曲具有独特的风味特征。固相微萃取-气相色谱-质谱（SPME-GC-MS）分析结果表明，大曲中含有酯类、醇类、烯烃类、含硫化合物、酮类、呋喃类、醛类、含氮化合物和烷烃类等46种挥发性成分，其中酯类、醇类、醛类和烷烃类成分最多。此外，丁酸乙酯、壬醛、正己醇、1-（2-乙基己基）硝基己烷、2，3，5，6-四甲基吡嗪、正辛醇、1-辛烯-3-醇和苯基乙醇以相对高的丰度存在。在微生物植物群结构方面，Kroppenstedtia、Oceanobacillus、Lactobacillus、Paucisalibacillus、Bacillus和Lentibacillus是原核微生物的主要属。真核微生物主要是曲霉属、毕赤酵母属和拟青霉属。本文对大曲的理化指标、风味成分及微生物群落结构进行了系统研究。这些结果丰富了我们对大曲的认识，并可用于促进传统发酵工艺的发展。
ABSTRACT Daqu contains the raw materials, microorganisms, and enzymes needed for Baijiu making, and also provides the flavors and flavor precursors found in Baijiu. Herein, we describe our systematic study into the physicochemical indices, volatile flavor compounds, and microbial community structures of light-flavor Daqu. The results indicated that this Daqu exhibited unique characteristics. The solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) results showed that the Daqu contained 46 volatile components, such as esters, alcohols, alkenes, sulfur compounds, ketones, furans, aldehydes, nitrogen-containing compounds, and alkanes, and the main volatiles were esters, alcohols, aldehydes, and alkanes. Moreover, ethyl butyrate, nonyl aldehyde, n-hexanol, 1-(2-ethylhexyl) nitrohexane, 2,3,5,6-tetramethylpyrazine, n-octanol, 1-octen-3-ol, and phenylethanol were present in relatively high abundance. In terms of the microbial flora structure, Kroppenstedtia, Oceanobacillus, Lactobacillus, Paucisalibacillus, Bacillus, and Lentibacillus were the main genera of prokaryotic microorganisms. The eukaryotic microbes were primarily Aspergillus, Pichia, and Saccharomycopsis. This article has systematically studied the physicochemical indices, flavor compounds, and microbial community structures of Daqu. These results enrich our knowledge of Daqu and can be used to promote the development of traditional fermentation technology.