Characterization of Qu-aroma of medium-high temperature Daqu from different production areas using sensory evaluation, E-nose, and GC-MS/O analysis.

Qu-aroma is a critical quality indicator for medium-high temperature Daqu (MT-Daqu). Due to the differences in regional and environmental conditions, these differences are likely to cause variations in the Qu-aroma of MT-Daqu. Despite this, comprehensive research on the variations in Qu-aroma across different regions has been lacking. This study aims to address this gap to analyze the differences in Qu-aroma characteristics of MT-Daqu from seven distinct production areas. Sensory analysis identified seven broad aroma categories and 25 specific aromas characterizing the Qu-aroma of MT-Daqu samples. Chen aroma and roasted aroma were notably more prevalent in MT-Daqu samples from Sichuan compared to those from other regions (P < 0.05). In total, 123 volatile compounds were detected in MT-Daqu, with 42 classified as aroma-active compounds. Among these, 21 aroma-active compounds were identified as markers distinguishing Sichuan MT-Daqu from those produced in non-Sichuan regions, showing significant differences in their concentrations (P < 0.05). Additionally, six major aroma-active compounds were found to significantly contribute to the aroma differences between Sichuan and non-Sichuan MT-Daqu. This study delineates the distinct Qu-aroma characteristics of MT-Daqu from various SAB production areas. The insights gained from this research offer valuable guidance for optimizing flavor profiles in MT-Daqu production.