This study aimed to provide theoretical support for the development of seasoning products using Hongqu Huangjiu grains.Using Hongqu Huangjiu grains as the raw material and Aspergillus oryzae MJY2-5 as the starter culture, Hongqu Huangjiu grains seasoning liquid was prepared through low-salt solid-state fermentation and high-salt liquid-state fermentation.Modern analytical techniques, including HPLC, GC-MS, electronic nose, and electronic tongue analyses, were employed to characterize the distinctive nutritional and flavor compounds in the red yeast seasoning liquid.The prepared Hongqu Huangjiu grains seasoning liquid exhibited total nitrogen and amino acid nitrogen contents of (0.70±0.01) g/100 g and (0.605±0.01) g/100 mL, respectively, with an extraction yield of 75%.The total amino acid content reached (8.45±0.09) mg/g.Flavor-active amino acids (including glutamic acid, phenylalanine, alanine, aspartic acid, and glycine) accounted for 45.68% of the total amino acids, while essential amino acids constituted 40.59%.Among these, glutamic acid, which contributed to umami taste, showed the highest taste activity value (TAV) of 2.47.In the flavoring liquid, the nitrogen-containing compounds exhibited relatively higher response values in the aroma profile, while the dominant taste profiles were salty, umami, and umami aftertaste.Characteristic aroma compounds included nitrogen-containing compounds (e.g., tetramethylpyrazine and 2,3,5-trimethylpyrazine), imparting a roasted aroma;, sulfur-containing compounds (e.g., 3-(methylthio)propanal), contributing a savory, broth-like fragrance, and alcohols, aldehydes, and ketones (e.g., isovaleraldehyde, isobutyraldehyde, nonanal, decanal, benzaldehyde, phenylethanal, isoamyl alcohol, cedrol, 3-hydroxy-2-butanone, and 2,3-butanedione), providing fruity, floral, and sweet notes.The dominant taste profiles were umami and umami aftertaste.Notably, safety risk factors such as 5-hydroxymethylfurfural were below the detection limit.The seasoning liquid prepared from Hongqu Huangjiu grains demonstrated a high-umami profile dominated by glutamic acid, along with complex aromas such as roasted, meaty, fruity, and floral notes.It contained no detectable risk factors, indicating significant potential for development and application.
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