Comparative study on physicochemical properties, microbial composition, and the volatile component of different light flavor .

Baijiu, a type of liquor, is known for its pure fragrance and softness. Its unique style is attributed to the complex microbial flora and flavor precursors found in . In order to elaborate the nature of light flavor to guide the baijiu production, four samples (, , , and ) from Shanxi province were analyzed to determine their microbial structure, physicochemical properties, and volatile flavors using high-throughout put seqencing and headspace solid-phase microextraction/gas chromatography-mass spectrometry method in this study. The findings indicated that there were no noticeable variations in the water content and esterase activity of the four . However, the DQ2 sample had a higher acidity value and saccharifying enzyme activity, whereas DQ3 had the highest protease activity. The microbial community structure of the four was similar, with and as the dominant bacteria, but the abundance of bacteria was different among the four . was a common dominant fungus genus in all samples. and were higher in DQ1 and DQ2, while , , and were more prevalent in DQ4. A total of 27 volatile components were detected in the four , including esters, alcohols, ketones, aldehydes, and acids. DQ2 had the most volatile components and ethyl lactate and ethyl acetate were the most significant esters in the four samples. In conclusion, the physicochemical indicators of the four light flavor had distinct differences. There were significant variations in the abundance of bacteria and fungi, leading to differences in the volatile component content. These research findings can serve as a theoretical foundation for blending different light flavors and hold great significance in enhancing the quality of baijiu.