文献类型：期刊文献

英文题名：Integrated analysis of physicochemical properties, microbiome, and flavor profiles for differentiating two aroma grades of sauce-flavor Daqu

作者：Huang, Yuanmin Chen, Fan Yu, Zhihai Sheng, Xiaofang Wen, Shangyu Zhang, Xuan Tang, Weiyuan Huang, Mingzheng

第一作者：Huang, Yuanmin

通信作者：Tang, WY[1];Huang, MZ[1];Yu, ZH[2];Tang, WY[2];Huang, MZ[2]|[1444041287857598804a2]唐维媛;[14440c5c187ab30542665]唐维媛;

机构：[1]Guizhou Univ, Coll Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China;[2]Guizhou Inst Technol, Sch Food & Pharmaceut Engn, Guiyang 550025, Guizhou, Peoples R China;[3]Jing Brand Co Ltd, Daye 435100, Hubei, Peoples R China;[4]Jing Brand Maotaizhen Distillery Co Ltd, Renhuai 564500, Guizhou, Peoples R China

第一机构：Guizhou Univ, Coll Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China

通信机构：corresponding author), Guizhou Univ, Coll Liquor & Food Engn, Guiyang 550025, Guizhou, Peoples R China;corresponding author), Guizhou Inst Technol, Sch Food & Pharmaceut Engn, Guiyang 550025, Guizhou, Peoples R China.|贵州理工学院食品药品制造工程学院;贵州理工学院;

年份：2026

卷号：37

外文期刊名：FOOD CHEMISTRY-X

收录：;EI(收录号：20262420900438);WOS:【SCI-EXPANDED(收录号:WOS:001800400300001)】；

基金：This research was funded by the Guizhou Provincial Science and Technology Foundation (MS[2026]253, MS[2025]195), Renke Plan [2025]12, and the Guizhou Provincial Science and Technology Department (KXJZ[2024]021).

语种：英文

外文关键词：Sauce-flavor Daqu; Metagenomics; Aromatic profile; Microbial community structure; Volatile compounds

摘要：Aroma characteristics are critical indicators for evaluating sauce-flavor Daqu quality. This study systematically compared physicochemical properties, enzyme activities, microbiomes, and flavor profiles of first-grade (GF) and second-grade (GS) aroma Daqu. GF had higher total acidity, amino nitrogen content, acid protease activity, a lower pH, and was correlated with enrichment of bacteria potentially associated with flavor precursor production such as Kroppenstedtia guangzhouensis and Kroppenstedtia eburnea. GS showed higher liquefying/cellulase activities and pH, and was associated with dominance by hydrolytic fungi such as Paecilomyces variotii and off-odor-related Oceanobacillus. HS-SPME-GC-MS combined with VIP and OAV analyses identified 11 differential volatile compounds. Aldehydes were strongly correlated with positive aroma grading and may serve as potential indicators associated with grade differentiation, while GS accumulated dimethyl trisulfide correlating with off-odors. The findings reveal the relationships between multi-omics characteristics and aroma grade differentiation of Daqu, and provide theoretical support for Daqu quality evaluation and production regulation.