Effect of Hong Qu on the flavor and quality of Hakka yellow rice wine (Huangjiu) produced in Southern China.

This study aimed to investigate effect of Hong Qu on flavor and quality of Hakka yellow rice wine (Hakka Huangjiu). Volatile components of three kinds of Hakka Huangjiu with or without adding Hong Qu were analyzed by solid phase microextraction-gas chromatography-mass spectrometry. Their non-volatile components were also detected by liquid chromatography quadrupole Orbitrap mass spectrometry (LC-Q-Orbitrap-MS). Results indicated that there were great differences in flavor components among three wines. Among them, the main difference components between traditional Hakka Huangjiu and Hakka Huangjiu without adding Hong Qu were isoamyl alcohol, phenylethanol, isobutyl acetate, isobutyl alcohol, ethyl palmitate and ethyl decanoate. In Hakka Huangjiu, esters were the most volatile components, followed by alcohols, while acids were less. Under NEG and POS modes of LC-Q-Orbitrap-MS, a total of 765 and 1244 components were detected in three kinds of Hakka Huangjiu, respectively. Among 217 kinds of polypeptides detected, the content of 160 kinds of polypeptides in Hakka Huangjiu adding only with Hong Qu was higher than that of traditional Hakka Huangjiu and Hakka Huangjiu without adding Hong Qu. Amino acids and polypeptides contents in Hakka Huangjiu brewed only with Hong Qu and traditional Hakka Huangjiu co-fermented with Hong Qu were relatively high. • Effect of Hong Qu on flavor and quality of Hakka Huangjiu was firstly reported. • Hakka Huangjiu added with Hong Qu had relatively high amino acid and polypeptide. • The tripeptide Gly-Leu-Phe was firstly identified in Hakka Huangjiu by LC-Q-Orbitrap-MS. [ABSTRACT FROM AUTHOR]