Food and Fermentation Industries >

2022 , Vol. 48 >Issue 2: 205 - 211

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027254

Effect of storage time on the quality of medium and high temperature Daqu

  • TAO Min ,
  • MING Hongmei ,
  • MA Shiyuan ,
  • DU Xiangjun ,
  • FU Changbiao
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  • (College of Bioengineering, Sichuan University of Science & Engineering, Yibin 644000, China)

Received date: 2021-03-05

  Revised date: 2021-04-27

  Online published: 2022-02-28

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Abstract

In order to explore the effect of storage time on the quality of medium and high temperature Daqu, and optimize the storage time, the physicochemical and biochemical indexes and sensory scores of Daqu samples from 0 to 120 d in autumn were analyzed by one-way analysis of variance (ANOVA), and the effects of storage time on Daqu flavor compounds were explored by HS-SPME-GC-MS and principal component analysis. The results showed that significant difference in moisture content between Daqu stored for 0 and 60 d was detected; there was significant difference in liquor chemical strength between Daqu stored for 0 and 30 d; there was no significant change in physicochemical and biochemical indexes and sensory scores of Daqu samples at other time points. There were 31 common flavor compounds in five Daqu samples with different storage time, and the main flavor compounds were esters, which accounted for 72.70%-85.04%. With the extension of storage time, the number and content of flavor compounds in Daqu decreased. Among them, the content of 39 flavor compounds such as amyl acetate, ethyl acetate, 2,3,5,6-tetramethylpyrazine decreased after 30 d of storage; the mass fraction of ethyl octadecanoate and 2,3,5,6-tetramethylpyrazine decreased by 82.61% and 81.25% after 120 d of storage. The changes of Daqu quality during storage may be related to environmental factors such as moisture and temperature, volatilization, oxidative decomposition and microbial transformation. Based on the analysis of physicochemical and biochemical indexes, sensory scores and flavor compounds, it is suggested that the finished Daqu should be stored for 60 d.

Key words： medium-high temperature Daqu; storage time; physicochemical and biochemical index; flavor substances

Cite this article

TAO Min , MING Hongmei , MA Shiyuan , DU Xiangjun , FU Changbiao . Effect of storage time on the quality of medium and high temperature Daqu[J]. Food and Fermentation Industries, 2022 , 48(2) : 205 -211 . DOI: 10.13995/j.cnki.11-1802/ts.027254

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