Effect of different raw materials addition on enhancing the sauce flavor of Fuqu
In order to investigate the effect of different raw material addition on the enhancement of sauce flavor of Fuqu. In this study, the volatile flavor substances in pure culture of Bacillus licheniformis bran Fuqu cultured at different temperature with different addition (5%, 10%, 15%) of raw material...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-05-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-5-41.pdf |
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| Summary: | In order to investigate the effect of different raw material addition on the enhancement of sauce flavor of Fuqu. In this study, the volatile flavor substances in pure culture of Bacillus licheniformis bran Fuqu cultured at different temperature with different addition (5%, 10%, 15%) of raw materials (baked or soaked soybeans, soybean meal and mung beans) were detected by HS-SPME-GC-MS. The results showed that the volatile flavor substances of koji with baked raw materials was higher than that of koji added with soaked raw materials, and it was more beneficial to the production of pyrazines at 50 ℃. By orthogonal partial least squares discriminant analysis (OPLS-DA) of high yield pyrazines koji, it was found that soybean koji and soybean meal koji were similar in composition, but different from pure bran koji and mung bean koji. Twelve differential volatile flavor substances were screened, among which, 2,5-dimethylpyrazine, 2,3,5-trimethylpyrazine, 2,3,5,6-tetramethylpyrazine and isovaleric acid promoted the formation of sauce flavor, were more favorable when cultured with 15% baked soybean meal at 50 ℃. The results showed that adding 15% baked soybean meal could improve the sauce flavor of koji, which could provide reference for improving the sauce flavor quality of sauce flavor Baijiu. |
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| ISSN: | 0254-5071 |