The quality of Daqu was evaluated mainly by sensory indexes. In order to explore the difference in grades of high temperature Daqu, superior high-temperature Daqu (SHD) and common high-temperature Daqu (CHD) were taken as models and compared based on sensory characteristics. It was found that whether sensory characteristics have some correlativity with physiochemical indexes, microbial community and volatile compounds. Based on the above, some conclusions could be made: the acidity, ammonia nitrogen content, fermentation power and esterification power of SHD were higher than that of CHD. The water content, liquefaction power and saccharifying power of SHD were lower than that of CHD. The number of culturable bacteria and molds in CHD was higher than those in SHD, and the difference was significant. Diversity of bacterial community in SHD was more abundant, and Bacillus and Saccharopolyspora were the dominant bacteria. Species of fungal community of the two kinds of Daqu were the same, the proportion of Aspergillus in CHD was 18.24%, and that in SHD was 0.57% and the proportion of thermophilic fungi reached 98.89%. A total of 23 volatile compounds were detected in high-temperature Daqu. The contents of isovaleric acid, ethyl hexanoate, furfural and tetramethylpyrazine in SHD were higher than those in CHD, while the contents of isobutyraldehyde and isovaleraldehyde in SHD were lower than those in CHD. This study can provide theoretical basis for sensory evaluation of Daqu quality and reference for the establishment of high-temperature Daqu quality standard.
DENG Can
,
GAO Ruijie
,
ZHAO Yongwei
,
MIAO Lihong
,
WANG Miankun
,
LIU Pulin
,
CHEN Jiahui
,
FAN Peiwen
. Relationship between sensory indexes, physicochemical indexes, microbial community and volatile compounds in high-temperature Daqu[J]. Food and Fermentation Industries, 2022
, 48(23)
: 78
-85
.
DOI: 10.13995/j.cnki.11-1802/ts.031269
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