In order to explore the differences between mature Daqu in different production months, the visual data of mature Daqu was established to provide theoretical guidance for Baijiu production.In this study, the physicochemical indicators of Daqu samples from 12 different production months were analyzed, and the differences in volatile flavor substances were compared by headspace-solid phase microextraction-gas chromatography-mass spectrometry.The results showed that the physicochemical indicators of Daqu produced in January, February, March, September, and November were similar.The Daqu produced from April to August had high acidity, but its saccharification, liquefaction, and fermentation power were relatively low and fluctuated greatly.A total of 60 volatile flavor compounds were detected in 12 samples of Daqu, among which 22 were common flavor compounds.The types and contents of flavor compounds were mainly alcohols, accounting for 36.08%-53.63% of the total mass, and the high content of phenylethyl alcohol was the characteristic of Daqu, accounting for 12.26%-24.34% of the total mass.The results of cluster heat map showed that the flavors of Daqu produced in February, March, April and August were quite different, and the flavors of Daqu from May to July were clustered into one category, and from September to November were clustered into one category.These results showed that there were differences in the mature Daqu produced in different months, especially in spring and summer, and the acidity of Daqu was negatively correlated with saccharification, liquefaction, and fermentation power, which might be due to the inhibition of microbial growth and metabolism in high acid environment.This study has important reference significance for the production and use of Daqu.
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