Correlation analysis between aroma components and microbial communities in Wuliangye-flavor raw liquor based on HS-SPME/LLME-GC-MS and PLFA.

Affiliation

Wang Q(1), Liu K(2), Liu L(3), Zheng J(4), Chen T(5), Chen F(5), Li P(5), Zhang M(5), Shen X(6).
Author information:
(1)College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China.
(2)College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China; College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China. Electronic address: [Email]
(3)College of Wuliangye Technology and Food Engineering & College of Suzi Education, Yibin Vocational and Technical College, Yibin, Sichuan 644003, China.
(4)Technology Research Center, Wuliangye Yibin Co., Ltd., Yibin, Sichuan 644000, China.
(5)College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China.
(6)College of Food Science and Technology & College of Science, Yunnan Agricultural University, Kunming, Yunnan 650201, China. Electronic address: [Email]

Abstract

As the main raw material for commercial Wuliangye-flavor liquor, Wuliangye-flavor raw liquor (WFRL) plays an important role in the formation of flavor components. Aroma components and microbial community diversity of 4 WFRLs produced by the same fermenting cellar were investigated by headspace solid phase microextraction, liquid-liquid microextraction combined gas chromatography-mass spectrometry and phospholipid fatty acid fingerprint method. Correlations between aroma components and microbial community of WFRL were disclosed by multivariate statistical analysis techniques. Results indicated that a total of 75 aroma components were identified, including 39 esters, 11 alcohols, 9 acids, 7 aldehyde, 5 ketones and 4 others, whereas esters were dominant for the samples (67.49%). Meanwhile, Gram-positive bacteria (G+) and aerobe in the fermenting cellar increased gradually from top to bottom, compared with Gram-negative bacteria (G-), anaerobe and fungi showed the opposite trend. Furthermore, 4 WFRLs could be distinguished according to 13 differential aroma components (VIP > 1, P < 0.05). Whereas, the differential aroma components were positively correlated with G-, anaerobe and fungi, but negatively correlated with G+ and aerobe. In particular, 4 key esters including ethyl caproate, ethyl acetate, ethyl butyrate and ethyl lactate that determine the grade of WFRL were positively correlated with anaerobe and fungi. Therefore, the results can be used as a reference to understand the correlation between aroma components and microbial communities in different quality grades of WFRL.