Figure 2. Analysis of aroma components of fermented-daqu. A: Principal component analysis (PCA) of different grades of fermented-daqu. B: Heat map of the top-scored 20 aroma components in various grades of fermented-daqu. A1-A11: A-grade daqu samples; B1-B11: B-grade daqu samples; C1-C13: C-grade daqu samples.

From

Characterization of Odor-active Compounds in Moutai-flavor Daqu Using Aroma Extract Dilution Analysis

Yongsu Li, Derang Ni, Lizhang Yang, Sheng Wang, Fan Yang, Li Wang

Journal of Food and Nutrition Research. 2022, 10(11), 793-800 doi:10.12691/jfnr-10-11-6