Aroma-producing Eurotium chevalieri CICC 41584 isolated from Baijiu Daqu was applied in the production of aroma Baijiu Daqu in order to improve the flavor characteristics of Daqu. The volatile flavor compounds of liquid shaking flask fermentation medium and solid-state fermentation Daqu were analyzed by headspace solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) technology, combined with sensory threshold and relative odor activity value (ROAV). The results showed that the key flavor compounds (ROAV≥1)of the liquid fermentation broth of Eurotium chevalieri CICC 41584 were 1-octene-3-ol, linalool (linalol), decanal and citronellol, of which the ROAV of 1-octene-3-ol and linalool were 100 and 26.87, respectively, which contributed greatly to the overall flavor of the fermentation broth, presenting green grass or green tea flavor. 1-octen-3-ol, linalool, 3-methylbutyraldehyde, 4-ethylguaiacol, acetic acid, isovaleric acid were the key flavor substances in solid-state fermentation of daqu by CICC 41584, and the ROAV values were 100, 19.83, 19.38, 11.39, 6.88, 3.93, respectively, presenting the tea-flavor flavor dominated by 1-octene-3-ol and linalool. Eurotium chevalieri CICC 41584 can improve the flavor of Baijiu Daqu and has further application prospects.
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