Effects of aging on the quality of roasted sesame-like flavor Daqu.

ABSTRACT:

Background

Daqu, the saccharification, fermentation, and aroma-producing agents for Baijiu brewing, is prepared using a complex process. Aging is important for improving the quality of Daqu, but its impact has rarely been studied. This study investigated changes in the physicochemical properties, flavor compounds, and microbial communities during aging of Daqu with a roasted sesame-like flavor.

Results

The physicochemical properties changed continuously during aging to provide a high esterifying activity. Aging removed unpleasant flavor compounds and helped to stabilize the flavor compounds in mature Daqu. A high-throughput sequencing approach was used to analyze the changing composition of the microbial communities during aging. Aging helped to modify the microbial populati

SUBMITTER: Fan G 

PROVIDER: S-EPMC7098102 | biostudies-literature | 2020 Mar

REPOSITORIES: biostudies-literature