Complementary flavors, richer esters
This study systematically delineates the microbial community structure and flavor profiles of three Daqu styles, revealing functional complementarity in Feng-flavor Baijiu fermentation and providing a basis for targeted starter optimization.
Hang, Ying · Jie, Yang · Liyue, Yu · Wei, Jianping · Sheng, Qinglin · Yuan, Yahong · Yue, Tianli
Food Research International 2025
Qing-Cha Daqu showed higher contents of esters and alkenes
Huai-Rang Daqu contained more aldehydes, ketones, and esters
Hong-Xin Daqu had higher contents of ethyl acetate and alkenes