Food and Fermentation Industries >

2025 , Vol. 51 >Issue 2: 285 - 292

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039024

Analysis of volatile compounds differences in different grades medium-high temperature Daqu by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry

  • WANG Gaowei ,
  • CAO Runjie ,
  • CHEN Shuang ,
  • XU Yan
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  • 1(Laboratory of Brewing Microbiology and Applied Enzymology, School of Biotechnology, Jiangnan University, Wuxi 214122, China)
    2(Anhui Gujing Distillery Co.Ltd., Bozhou 236800, China)

Received date: 2024-02-29

  Revised date: 2024-03-29

  Online published: 2025-02-14

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Abstract

The sensory differences and volatile component variations of different grades of medium-high temperature Daqu were analyzed using quantitative descriptive analysis (QDA) and headspace solid-phase microextraction combined with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (HS-SPME-GC×GC-TOFMS).The sensory descriptive analysis revealed that the first-grade Daqu exhibited a pronounced toasted, grainy, woody, and smoky aroma, the second-grade Daqu showed a distinctly sweet aroma, while the third-grade Daqu was characterized by prominent flavors of earthy, mushroom, and sour rot.A total of 270 potential aroma compounds were accurately identified in Daqu.Compared with second-grade Daqu and third-grade Daqu, terpene, ester, alcohol, and pyrazine compounds exhibited a richer variety in first-grade Daqu.Through significance analysis, it was found that the concentration of 2,3-dimethylpyrazine, 2,6-dimethylpyrazine, phenylacetaldehyde, (E,E)-2,4-nedenal, guaiacol, vanillin, and 4-vinylguaiacol in first-grade Daqu stood out prominently.The levels of ethyl propionate and 2-octanone were notably higher in the second-grade Daqu.The quantities of geosmin, 2-isopropyl-3-methoxypyrazine, 1-octene-3-ol, 1-octene-3-one, butyric acid, and isovaleric acid in third-grade Daqu were relatively elevated.The results from partial least squares regression (PLSR) analysis revealed a notable correlation between sensory attributes and aroma compounds across various grades of medium-high temperature Daqu.Research on the variation of volatile compounds in different grades of medium-high temperature Daqu can serve as a valuable reference for quantitatively assessing Daqu aroma quality and enhancing the quality evaluation system.

Key words： medium-high temperature Daqu; comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry (GC×GC-TOFMS); sensory analysis; volatile compounds characteristics

Cite this article

WANG Gaowei , CAO Runjie , CHEN Shuang , XU Yan . Analysis of volatile compounds differences in different grades medium-high temperature Daqu by headspace solid-phase microextraction with comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry[J]. Food and Fermentation Industries, 2025 , 51(2) : 285 -292 . DOI: 10.13995/j.cnki.11-1802/ts.039024

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