ObjectiveTo investigate the types and content differences of volatile flavor compounds in Daqu, used for the production of Fuyu flavor Baijiu, from different production months.MethodsHeadspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the volatile aroma components of Daqu used for brewing Fuyu flavor baijiu, which were released in seven different months.ResultsA total of 97 volatile aroma compounds were detected in Daqu, including 4 alcohols, 6 esters, 9 aromatics, 10 pyrazines, 41 alkenes and alkanes, 15 aldehydes and ketones, 8 heterocyclic compounds, and 4 other substances. The fire ring of Daqu detected 57 aroma compounds, mainly aromatic and alkenes/alkanes; the outer layer detected 52 aroma compounds, primarily aromatic, alkenes/alkanes, and pyrazines; the core detected the fewest, with 49 aroma compounds, mainly aromatic, alkenes/alkanes, and pyrazines.ConclusionThe fire ring and outer layer of Daqu are the main sources of aromatic compounds in Fuyu flavor Baijiu
