In order to study the effects of raw materials on volatile flavor components and microbial communities in Daqu,using Daqu made by special wheat for brewing as the research object and Daqu made by common wheat as the control,the volatile flavor components and microbial community composition of Daqu were analyzed by using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry and high-throughput sequencing technology respectively,and their relationships were explored based on multivariate statistical analysis.The results showed that a total of 125 volatile flavor components were detected in the two kinds of wheat Daqu,and 49 difference flavor components were screened out,and the types and contents of difference volatile flavor components in the special wheat Daqu were better than those in the common wheat Daqu.In the composition of microbial communities,11 species of dominant bacterial genera and 4 species of dominant fungal genera were detected.Correla-tion analysis showed that Lactobacillus and Aspergillus were significantly positive correlated with the content of alcohols(P＜0.05),Bacillus was highly significantly positive correlated with the content of pyrazines(P＜0.001),and Pantoea,Leuconostoc and Staphylococcus were the main contributing mi-croorganisms of aldehydes.The use of the special wheat to produce Daqu was beneficial to the enrichment culture of bacteria and the enrichment and balance of volatile flavor components in Daqu.
关键词
酿酒专用小麦/挥发性风味成分/微生物群落/主成分分析/相关性
Key words
wheat for brewing/volatile flavor component/microbial community/principal component analysis/correlation
维普
万方数据