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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Comprehensive analysis of different grades of roasted-sesame-like flavored Daqu

Guangsen Fana Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;b School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China;c Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
,
Zhilei Fub School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
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Chao Tenga Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;b School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China;c Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
,
Qiuhua Wub School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
,
Pengxiao Liub School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
,
Ran Yanga Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;b School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China;c Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, ChinaView further author information
,
Karim a H M Minhazulb School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, ChinaView further author information
&
Xiuting Lia Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Technology & Business University (BTBU), Beijing, China;b School of Food and Chemical Engineering, Beijing Technology and Business University (BTBU), Beijing, China;c Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University (BTBU), Beijing, ChinaCorrespondence[email protected]
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Pages 1205-1222 | Received 28 Feb 2019, Accepted 16 Jun 2019, Published online: 01 Jul 2019

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Wei Cheng, Xuefeng Chen, Huawei Zeng & Xijia Xue. (2023) Association between microbial community composition and quality indicators of strong-flavor Daqu of different producing regions in China. CyTA - Journal of Food 21:1, pages 82-92.
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Chengnan Zhang, Xin Liang, Abdullah Abdulaziz Abbod Abdo, Benariba Kaddour, Xiuting Li, Chao Teng & Chengyin Wan. (2021) Ultrasound-assisted lipase-catalyzed synthesis of ethyl acetate: process optimization and kinetic study. Biotechnology & Biotechnological Equipment 35:1, pages 247-255.
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Yan Wang, Yake Du, Xuelian Jin, Yu Xia, Yajiao Zhao, Zhengyun Wu, Katsuya Gomi & Wenxue Zhang. (2022) Temperature‐dependent alcohol acyltransferase reactions as the main enzymatic way to produce short‐chain ( C4–C8 ) and medium‐chain ( C9–C13 ) esters over the whole Daqu ‐making process . Journal of the Science of Food and Agriculture 103:8, pages 3939-3949.
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Yaping Li, Haijun Qiao, Rui Zhang, Weibing Zhang & Pengcheng Wen. (2023) Microbial Diversity and Volatile Flavor Compounds in Tibetan Flavor Daqu. Foods 12:2, pages 324.
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Yanbo Liu, Haideng Li, Shumei Dong, Zhou Zhou, Zhenke Zhang, Runna Huang, Suna Han, Jianguang Hou & Chunmei Pan. (2023) Dynamic changes and correlations of microbial communities, physicochemical properties, and volatile metabolites during Daqu fermentation of Taorong-type Baijiu. LWT 173, pages 114290.
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Jia Zhao & Zhen-Feng Gao. (2022) Analysis of the Physicochemical Properties and Microbial Composition of Fenjiu Daqu During Daqu Making Processes. Journal of Biobased Materials and Bioenergy 16:6, pages 848-857.
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Jiamu Kang, Yansong Xue, Xiaoxue Chen & Bei‐Zhong Han. (2022) Integrated multi‐omics approaches to understand microbiome assembly in Jiuqu , a mixed‐culture starter . Comprehensive Reviews in Food Science and Food Safety 21:5, pages 4076-4107.
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Jie Tang, Jie Chen, Deming Chen, Zijian Li, Dan Huang & Huibo Luo. (2022) Structural Characteristics and Formation Mechanism of Microbiota Related to Fermentation Ability and Alcohol Production Ability in Nongxiang Daqu. Foods 11:17, pages 2602.
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Hai Du, Jia Sun, Tianci Zhou & Yan Xu. (2022) A High-Throughput Absolute Abundance Quantification Method for the Characterisation of Daqu Core Fungal Communities. Fermentation 8:8, pages 345.
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Svetoslav G Dimov. (2021) The unusual microbiota of the traditional Bulgarian dairy product Krokmach – A pilot metagenomics study. International Journal of Dairy Technology 75:1, pages 139-149.
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Gui‐Ming Fu, Meng‐Fei Deng, Yan Chen, Yan‐Ru Chen, Sheng‐Wen Wu, Pei Lin, Bing‐Jing Huang, Cheng‐Mei Liu & Yin Wan. (2021) Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese te ‐flavor baijiu daqu produced in different seasons . Journal of the Science of Food and Agriculture 101:15, pages 6525-6532.
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Xuebo Song, Lin Zhu, Xiaojie Geng, Qing Li, Fuping Zheng, Qiangzhong Zhao, Jian Ji, Jinyuan Sun, Hehe Li, Jihong Wu, Mouming Zhao & Baoguo Sun. (2021) Analysis, occurrence, and potential sensory significance of tropical fruit aroma thiols, 3-mercaptohexanol and 4-methyl-4-mercapto-2-pentanone, in Chinese Baijiu. Food Chemistry 363, pages 130232.
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Xuebo Song, Guangnan Wang, Lin Zhu, Fuping Zheng, Jian Ji, Jinyuan Sun, Hehe Li, Mingquan Huang, Qiangzhong Zhao, Mouming Zhao & Baoguo Sun. (2021) Comparison of two cooked vegetable aroma compounds, dimethyl disulfide and methional, in Chinese Baijiu by a sensory-guided approach and chemometrics. LWT 146, pages 111427.
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Chi Zhao, Wei Su, Yu Mu, Yingchun Mu & Li Jiang. (2021) Integrative Metagenomics–Metabolomics for Analyzing the Relationship Between Microorganisms and Non-volatile Profiles of Traditional Xiaoqu. Frontiers in Microbiology 11.
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Nadya Mara Adelina, He Wang, Ligang Zhang & Yuhong Zhao. (2021) Comparative analysis of volatile profiles in two grafted pine nuts by headspace-SPME/GC–MS and electronic nose as responses to different roasting conditions. Food Research International 140, pages 110026.
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Xianyu Wu, Ruixue Jing, Wenhao Chen, Xiaojie Geng, Miao Li, Fuzhen Yang, Yinzhuo Yan & Yang Liu. (2020) High-throughput sequencing of the microbial diversity of roasted-sesame-like flavored Daqu with different characteristics. 3 Biotech 10:11.
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Guangsen Fan, Liujie Cheng, Zhilei Fu, Baoguo Sun, Chao Teng, Xueyu Jiang & Xiuting Li. (2020) Screening of yeasts isolated from Baijiu environments for 2-phenylethanol production and optimization of production conditions. 3 Biotech 10:6.
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