豌豆品种对中高温大曲品质及浓香型白酒风味的影响机理OA

The physicochemical properties of six pea varieties,namely white pea(B)and mottled peas(MJ,MJ1,MJ2,MG1,MG2),were compared.In view of the high mass fractions of starch(61.36%),protein(25.20%)and fat(1.60%)in mottled pea MJ1,medium-high temperature Daqu was prepared using the mottled pea MJ1 and white pea B as raw materials,and their physicochemical characteristics,microbial community structures,as well as the compositions of flavor substances in the brewed Baijiu were comparatively investigated.The results revealed that Daqu made from the mottled pea exhibited superior saccharifying power(434.80 U)and fermenting power(0.39 U).High-throughput sequencing analysis demonstrated that the Daqu produced with white pea possessed higher species richness,diversity and evenness,whereas the Daqu produced with mottled pea showed stronger dominance of dominant species,with its dominance index 1.72-2.71 times as high as that of white pea Daqu.The results of comprehensive two-dimensional gas chromatography time-of-flight mass spectrometry(GC×GC-TOFMS)indicated that the Baijiu fermented with mottled pea Daqu contained 160 more types of flavor compounds than that brewed with white pea Daqu.Correlation analysis identified discrepancies in the correlation networks among physicochemical properties,microorganisms and flavor substances between the two types of Daqu.Flavor formation in mottled pea Daqu relied more heavily on fungal communities,while flavor production in white pea Daqu was closely associated with bacterial communities.In conclusion,moderate supplementation of mottled pea MJ1 can improve the quality of medium-high temperature Daqu and present great potential for enhancing the complexity and intensity of liquor flavor.