Application of functional high-temperature Daqu based on the composition of flavor compounds
The composition of flavor compounds were analyzed by headspace-solid phase microextracfion (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).The optimum mixing ratio of functional high-temperature Daqu and ordinary Moutai-flavor Daqu was determined by data fitting method combined with similarity system theory,and similarity analysis of flavor compounds composition in high quality Moutai-flavor Daqu.Finally,the optimum mixing ratio of functional high-temperature Daqu and ordinary Moutai-flavor Daqu was 6∶4.The similarity of flavor compounds composition in actual mixed samples with corresponding fitting samples was 97.62％,which conformed to the sensory quality standards of high quality Moutai-flavor Daqu and improved the quality ofMoutai-flavor Daqu.
NETL
NSTL
万方数据
维普
