Revealing the Changes in Compounds When Producing Strong-Flavor Daqu by Statistical and Instrumental Analysis

Daqu is not only a crucial starter in the production of baijiu, but it also an important source flavoring substances, so maintaining stable quality part improving baijiu. Nonetheless, since daqu still natural fermentation process, which influenced by seasonal factors, rapid testing problem that must be solved. In this study, headspace solid-phase microextraction technology (HS-SPME) was used to explore volatile components daqu, and total 115 were extracted. By constructing untargeted statistical model, variation compounds dissimilar processes studied, differences between different maturation stages correlations analyzed. Subsequently, six compounds, including ethyl acetate, ethanol, phenylethanol, (R,R)-2,3-butanediol, caproate, 2,3-butanediol, further screened out partial least squares discrimination analysis (PLS-DA), symbolic combination daqu’s maturity speedily judged accordance with changes marker compound concentrations lay foundation for mechanization baijiu production.