Formation Of Flavor Compounds Research Articles

Transcriptome Reveals the Key Genes Related to the Metabolism of Volatile Sulfur-Containing Compounds in Lentinula edodes Mycelium.

Lentinula edodes (L. edodes) is a globally popular edible mushroom because of its characteristic sulfur-containing flavor compounds. However, the formation of the volatile sulfur-containing compounds in the mycelium of L. edodes has not been studied. We found that there were also sulfur-containing aroma compounds in the mycelium of L. edodes, and the content and composition varied at different stages of mycelial growth and development. The γ-glutamyl-transpeptidase (GGT) and cysteine sulfoxide lyase (C-S lyase) related to the generation of sulfur compounds showed the highest activities in the 15-day sample. Candidate genes for the metabolism of volatile sulfur compounds in mycelium were screened using transcriptome analysis, including encoding the GGT enzyme, C-S lyase, fatty acid oxidase, HSP20, and P450 genes. The expression patterns of Leggt3 and Leccsl3 genes were consistent with the measured activities of GGT and C-S lyase during the cultivation of mycelium and molecular dynamics simulations showed that they could stably bind to the substrate. Our findings provide insights into the formation of sulfur-containing flavor compounds in L. edodes. The mycelium of L. edodes is suggested for use as material for the production of sulfur-containing flavor compounds.

Effects of Salinity on Physicochemical Properties, Flavor Compounds, and Bacterial Communities in Broad Bean Paste-Meju Fermentation.

Broad bean paste (BBP) is a traditional fermented soy food, and its high salt content not only prolongs the fermentation time but also threatens human health. In this study, three BBP-meju with different salt concentrations were prepared, and the effects of varying salinity on fermentation were comprehensively compared. The results showed that salt-reduced fermentation contributed to the accumulation of amino acid nitrogen, reducing sugars, free amino acids, and organic acids. Alcohols, esters, aldehydes, and acids were the main volatile flavor compounds in BBP-meju, and the highest total volatile flavor compounds were found in medium-salt meju. Bacillus, Staphylococcus, Aspergillus, and Mortierella were the dominant microbial communities during fermentation, and there were also three opportunistic pathogens, Enterobacter, Pantoea, and Brevundimonas, respectively. According to Spearman correlation analysis, Wickerhamomyces, Bacillus, Staphylococcus, and Mortierella all showed highly significant positive correlations with ≥3 key flavor compounds, which may be the core functional flora. Furthermore, the dominant microbial genera worked synergistically to promote the formation of high-quality flavor compounds and inhibit the production of off-flavors during salt-reduced fermentation. This study provides a theoretical reference for the quality and safety control of low-salt fermented soy foods.

Integrated metabolomics and microbiome analysis reveal blended oil diet improves meat quality of broiler chickens by modulating flavor and gut microbiota

This study was to evaluate the effects of different dietary oils in chicken diets on meat quality, lipid metabolites, the composition of volatile compounds, and gut microbiota. Nine hundred female 817 crossbred broilers at one day old with an average body weight of 43.56 ± 0.03 g were randomly divided into five treatments, each consisting of 6 replicates of 30 birds. The control group received soybean oil (SO); other groups received diets supplemented with rice bran oil (RO), lard (LO), poultry fat (PO), and blended oil (BO), respectively. All diets were formulated as isoenergic and isonitrogenous. Compared with SO, RO decreased ADG and 42 d BW (P < 0.05). Compared with the RO, BO increased ADG and 42 d BW and decreased FCR (P < 0.05). Compared with SO, BO increased 24 h a* value and reduced the malondialdehyde (P < 0.05), and further improved drip loss of breast muscle. The proportions of C18:0 and saturated fatty acid were the highest in LO, and the proportions of C16:1, C18:1, and monounsaturated fatty acids were the highest in BO. The content of C18:2, C18:3, and polyunsaturated fatty acids were the highest in SO. The contents of glyceryl triglycerides and total esters in BO were significantly higher than those in the SO and LO group (P < 0.05). There was a substantial increment in the relative abundance of PPARα, ACOX1 and CPT1A transcripts in breast of chickens fed BO (P < 0.05). Further, dietary BO increased the relative cecal abundance of Firmicutes phylum, Ruminococcus_torques and Christensenellaceae_R-7 genera, and decreased that of Campylobacterota, Proteobacteria, and Phascolarctobacterium (P < 0.05). Genera g_Lactobacillus and Christensenellaceae_R-7 may mainly be involved in the formation of volatile flavor compounds in breast muscle. In conclusion, dietary BO improved the flavor of chickens by increasing the concentration of triglycerides and volatile flavor compounds, improving gut microbiota structure, and suppressing lipid oxidation. The potential positive effects of BO may be associated with the regulation of lipid metabolism.

Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue

Beer fish is characterized by its distinctive spicy flavor and strong beer aroma. Currently, there is a lack of comprehensive research analyzing the changes in taste and volatile compounds that occur during the processing of beer fish. Thus, this study used HS-GC-IMS, electronic tongue, and electronic nose to investigate the changes in flavor components during various processing stages of beer fish. The obtained results were subsequently analyzed using multivariate statistical analysis. The results showed that the final beer fish product (SF) had the greatest amount of free amino acids (888.28 mg/100 g), with alanine, glutamic acid, and glycine contributing to the taste of SF. The inosine monophosphate (IMP) content of beer fish meat varied noticeably depending on processing stages, with deep-fried fish (FF) having the greatest IMP content (61.93 mg/100 g), followed by the final product (SF) and ultrasonic-cured fish (UF). A total of 67 volatiles were detected by GC-IMS, mainly consisting of aldehydes, ketones, and alcohols, of which aldehydes accounted for >37%, which had a great influence on the volatile flavor of beer fish. The flavor components' composition varied noticeably depending on the stage of processing. PLS-DA model screened 35 volatile flavor components (VIP > 1) as markers; the most significant differences were 1-propanethiol, isoamyl alcohol, ethanol, and eucalyptol. Ultrasonic processing, frying, and soaking sauce can significantly improve the formation of flavor compounds, resulting in a notable enhancement of the final beer fish's umami taste and overall flavor quality.

Solid-state fermentation of corn to make Chinese liquor: Effect of corn variety and dynamic microbial community variation

This study aims to evaluate the impact of different corn varieties (Lancaster Sure Crop-LSC, Hickory King White-HKW, and Yellow Dent Corn-YDC) on baijiu fermentation especially focusing on ethanol yield and flavor compounds) and characteristics of dried distillers grains (DDG); and reveal the relationship between flavor compounds and the microbial community in baijiu fermentation. The results showed that LSC generated the highest ethanol (14.73%, v/v) and least methanol (6.6 g/L) concentrations in zaopei (fermented grains before distillation) among the three studied varieties. The DDG from the LSC variety had higher protein (21.14%) and fat (12.20%) contents (dry weight basis) compared to the other two varieties. The results of High-throughput sequencing indicated that both Bacillus and Weissella were dominant bacteria, while Saccharomyces, Saccharmycopsis, and Rhizopus were predominant fungi in all zaopei. In addition, 17 different flavor compounds were found in zaopei, including esters, alcohols, acids, and phenolics. Based on the Pearson correlation analysis, Bacillus, Pediococcus, Leuconostoc, Enterococcus, Weissella, and Pseudomonas, along with Saccharomyces, Saccharmycopsis, Rhizopus, and Mucor fungi, played significant roles in the formation of flavor compounds. These findings deepen our understanding of the microbial contribution to flavor compounds and will help improve baijiu quality.

Understanding the correlation between formation of flavor compounds and dominant bacteria during Luoyang mung bean sour fermentation

To understand the change of the overall flavor component, including volatile compounds and free amino acid, Luoyang mung bean sour (LMBS) was investigated by gas chromatography-mass spectrometry (GC-MS) and automatic amino acid analyzer. The results showed that the beany flavor compounds, including hexanal, 2-hexenal, hexanol, and 1-octene-3-ol, significantly decreased or even disappeared. The concentration of esters and acids, represented by caproic acid and hexyl acetate, increased during LMBS fermentation. By detecting the free amino acids, it was found that the umami taste of glutamic acid (Glu) and aspartic acid (Asp) were the dominant amino acids. Among the 7 metabolites tested, lactic acid exhibited the highest concentration and continued to accumulate during fermentation. Leuconostoc, Enterobacter, Lactobacillus, Citrobacter Pediococcus, and Lactococcus were identified as the dominant bacterial groups that exhibited fluctuations during LMBS fermentation. Ultimately, Lactobacillus emerged as the dominant species. The network of Spearman correlation analysis was employed to uncover the relationship between bacterial community and flavor compounds during the fermentation of LMBS. For the dominant bacteria, Leuconostoc, Pediococcus, and Lactobacillus were positively correlated with acetic acid, lactic acid, citric acid, alcohol, sweet and umami amino acids, while negatively correlated with ketones alcohols and bitter amino acids.

Comparative profiling of microbial communities and volatile organic compounds in fermented wrapper, binder, and filler cigar tobaccos

BackgroundEconomic benefits for tobacco growers are closely linked to the quality of fermented cigar tobacco leaves (CTLs). This research focused on an in-depth examination of the microbial community and flavor compounds within CTLs, specifically analyzing the wrapper, binder, and filler components of a cigar. The primary objective was to unravel the complex relationship between the microbial composition and the resultant flavor profiles, thereby providing insights that could enhance the economic value of CTLs.ResultsThe study revealed distinct variations in flavor chemicals and microbiota across different sections of CTLs. Prominent species identified in the fermented CTLs included Corynebacterium, Pseudomonas, Staphylococcus, Aspergillus, and Cladosporium. Bidirectional orthogonal partial least squares (O2PLS) analysis pinpointed five bacterial and four fungal species as key contributors to flavor compound formation. Additionally, an analysis considering Within-module and Among-module connectivity highlighted two bacterial and thirteen fungal genera as keystone species. The insights from Partial Least Squares Structural Equation Modeling (PLS-SEM) further underscored the influential role of fungal microorganisms in defining CTLs' flavor profile.ConclusionsThe research findings illuminate the intricate interplay between flavor chemicals and microbes in the traditional fermentation process of CTLs.Graphical

Dynamic changes and correlation of organic acids, physicochemical properties, and microbial communities during fermentation of Sichuan bran vinegar

Organic acids are essential constituents of bran vinegar, significantly influencing its sensory quality and functional characteristics. However, until now, little has been known about organic acid synthesis in bran vinegar. This study investigated the main physicochemical properties, organic acid composition, and changes in microbial diversity throughout the fermentation of Sichuan bran vinegar. Additionally, the functional microorganisms related to organic acid synthesis were analyzed. The results showed the presence of eight organic acids in bran vinegar. Amino acid nitrogen, reducing sugars, and alcohol content were identified as the main physicochemical factors contributing to organic acid formation. The dominant microorganisms associated with organic acids during fermentation included Lactobacillus, Acetobacter, Bacillus, Alternaria, Pichia, and Candida. Microbial communities related to specific organic acids during the fermentation of vinegar grains were identified using the two-way orthogonal partial least squares (O2PLS) model. Bacterial communities showed stronger correlations with the principal organic acids. These findings provided the basis for analyzing the formation of flavor compounds in the bran vinegar fermentation process.

Quantitative Proteomics Reveals the Relationship between Protein Changes and Volatile Flavor Formation in Hunan Bacon during Low-Temperature Smoking.

This study aimed to investigate the changes in proteins and volatile flavor compounds that occur in bacon during low-temperature smoking (LTS) and identify potential correlations between these changes. To achieve this, a combination of gas chromatography-mass spectrometry and proteomics was employed. A total of 42 volatile flavor compounds were identified in the bacon samples, and, during LTS, 11 key volatile flavor compounds with variable importance were found at a projection value of >1, including 2',4'-dihydroxyacetophenone, 4-methyl-2H-furan-5-one, Nonanal, etc. In total, 2017 proteins were quantified at different stages of LTS; correlation coefficients and KEGG analyses identified 27 down-regulated flavor-related proteins. Of these, seven were involved in the tricarboxylic acid (TCA) cycle, metabolic pathways, or amino acid metabolism, and they may be associated with the process of flavor formation. Furthermore, correlation coefficient analysis indicated that certain chemical parameters, such as the contents of free amino acids, carbonyl compounds, and TCA cycle components, were closely and positively correlated with the formation of key volatile flavor compounds. Combined with bioinformatic analysis, the results of this study provide insights into the proteins present in bacon at various stages of LTS. This study demonstrates the changes in proteins and the formation of volatile flavor compounds in bacon during LTS, along with their potential correlations, providing a theoretical basis for the development of green processing methods for Hunan bacon.

Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper

Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented vegetables. However, it is important to note that excessive salt levels can have adverse effects on consumer health. This study aimed to investigate the impact of various salt additions (2%, 4%, 6%, 8%, and 10% wt/wt) on the flavor profile of fermented ciba pepper, a traditional Chinese fermented chili sauce, using gas chromatography–ion mobility spectrometry (GC-IMS) in combination with an electronic nose (E-nose). Fermented ciba pepper samples were prepared with different salt additions: 2% (LJA), 4% (LJB), 6% (LJC), 8% (LJD), and 10% (LJE) (wt/wt). The physicochemical and sensory properties of the fermented ciba pepper samples were evaluated. Sensory evaluation indicated that LJC and LJD received higher scores compared to the other groups. The total acid and amino acid nitrogen contents displayed contrasting trends with the salt additions (p &lt; 0.05). The E-nose analysis successfully differentiated the flavor profiles of the ciba pepper samples fermented with varying salt additions. Additionally, the GC-IMS analysis identified a total of 72 volatile compounds, including 14 alcohols, 21 esters, nine aldehydes, four acids, eight ketones, three terpenes, and eight other substances. Notably, the ciba pepper samples with lower salt additions exhibited higher levels of alcohols, aldehydes, and esters. In conclusion, the addition of salt during the fermentation process significantly influenced the formation of flavor compounds in ciba pepper. This study provides valuable insights into ciba pepper fermentation with different salt additions and offers prospects for the development of low-salt fermented ciba pepper products.

Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup

Effects of Stewing Modes on Physicochemical Quality and Formation of Flavour Compounds of Chinese Dagu Chicken Soup

Effect of lipase and lipoxygenase on lipid metabolism and the formation of main volatile flavour compounds in fermented fish products: a review

SummaryLipid metabolism due to lipid hydrolysis and oxidation considerably contributes to the final product quality of fermented fish products and especially impacts its flavour. Lipase and lipoxygenase (LOX) are key enzymes involved in lipid metabolism. Endogenous lipases (lipase from fish muscle and adipose tissue) and/or exogenous lipases (lipase from microorganisms, the added lipase) catalyse the hydrolysis of lipids, producing numerous free fatty acids. LOX in fish gills and skin tissues plays an important role in lipid oxidation. During the catalysis by LOX, polyunsaturated fatty acids having cis, cis‐1,4‐pentadiene structure are oxidised, finally leading to the generation of flavour precursors or compounds such as alcohols, aldehydes, ketones, esters and acids. The addition of lipase effectively enhances the content of acidic components. Simultaneously, fermented fish products with a start culture capable of producing both lipase and LOX exhibit higher levels of flavour and aroma. In this process, the collaborative action of lipase and LOX generates a rich array of volatile flavour components. This review offers a comprehensive overview of the distinct functions and effects of both endogenous and exogenous lipase, along with LOX, in fermented fish products, as well as their roles in lipid metabolism. The study also explores their effects on the main volatile flavour compounds of fermented fish products. Moreover, the article discusses the prospects of applying lipase and LOX in fermented fish products, highlighting some limitations in current research and offering recommendations for future studies.

Effect of indigenous Saccharomyces cerevisiae strains on microbial community successions and volatile compounds changes during Longyan wine fermentation

In Longyan grape, as a unique white wine variety in China, the connection between starters and wine flavor is poorly understood. Thus, this study compared the effects of commercial yeast VL2 and three selected native Saccharomyces cerevisiae strains on the microbial community and volatile compounds during alcohol fermentation of Longyan wine. Results showed that the indigenous yeast strain FMS can initiate fermentation faster than other strains. A total of 60 aromatic compounds were identified in all fermentation samples, and the concentration of volatile compounds in wines inoculated with FMS (9619.61 ± 500.18 μg/L) was significantly higher than in VL2 wines (8358.91 ± 131.48 μg/L). Moreover, the microbial diversity differed among the four strains, with the FMS fermentation samples having the highest microbial genus of 470. The core microorganisms of VL2 (13), JCT (15), FMS (18), and FML (12) wines were identified using OPLS analysis and Spearman's correlation analysis, respectively. Among them, Lactobacillus, Paenibacillus, and Pichia were the unique microorganisms in FMS wines, which performed a crucial part in the synthesis of aromatic compounds such as hexyl acetate, ethyl butanoate, ethyl octanoate, and ethyl 9-decenoate. Therefore, FMS wines has effectively improved the quality of the wines and diversified the organoleptic quality of Longyan wines from Huaizhuo Basin. This study provided useful references for understanding the role of brewing yeast in the formation of flavor compounds during the fermentation process of Longyan dry white wine, as well as the application of indigenous brewing yeast in the wine industry.

Integrated metatranscriptomics and metabolomics reveal microbial succession and flavor formation mechanisms during the spontaneous fermentation of Laotan Suancai

Laotan Suancai, a Chinese traditional fermented vegetable, possesses a unique flavor that depends on the fermentative microbiota. However, the drivers of microbial succession and the correlation between flavor and active microbiota remain unclear. A total of 21 characteristic flavor metabolites were identified in Laotan Suancai by metabolomics, including 8 sulfides, 6 terpenes, 3 organic acids, 2 isothiocyanates, 1 ester, and 1 pyrazine. Metatranscriptome analysis revealed variations in the active microbiota at different stages of fermentation, and further analysis indicated that organic acids were the primary drivers of microbial succession. Additionally, we reconstructed the metabolic network responsible for the formation of characteristic flavor compounds and identified Companilactobacillus alimentarius, Weissella cibaria, Lactiplantibacillus plantarum, and Loigolactobacillus coryniformis as the core functional microbes involved in flavor development. This study contributed to profoundly understanding the relationship between the active microbiota and flavor quality formation, as well as the targeted selection of starters with flavor regulation abilities.

Lipidomics and GC-MS analyses of key lipids for volatile compound formation in crayfish meat under different thermal processing treatments

The changes of lipids and volatile compounds in crayfish meat under different thermal processing treatments including boiling (BO), air frying (AF), and BO-AF were analyzed by UPLC-Q-TOF-MS/MS and gas chromatography-mass spectrometry (GC-MS). The results found that a total of 596 lipids were identified from the crayfish meat. Among them, lysophosphatidylcholine (LPC) 18:1 and lysophosphatidylethanolamine (LPE) 18:1 may be the major aroma retainer for air-fried crayfish meat, while triacylglycerol (TG) 16:0_18:1_18:2 for boiled crayfish meat. Statistical analysis showed that a total of 78 lipid molecules contributed significantly to crayfish meat, of which LPE20:5, LPE22:6, LPE18:3, LPE18:0, LPE18:1, and LPE18:2 may be potential markers that distinguish air-fried crayfish meat from other thermally processed one. In addition, 14 volatile compounds were identified as characteristic aroma compounds of crayfish meat, with aldehydes and heterocyclic compounds contributing significantly to air-fried crayfish meat. LPE and diacylglycerol (DG) as key substrates for flavor compound formation during thermal processing of crayfish meat.

Efficient preparation of oyster hydrolysate with aroma and umami coexistence derived from ultrasonic pretreatment assisted enzymatic hydrolysis

In the study, an efficient protease Neutrase®-Flavourzyme® (NF) was screened to prepare the umami-aroma flavor oyster hydrolysate. The effect of protease and ultrasonic pretreatment (UP) assisted by the optimal protease on the flavor substances was investigated. The results demonstrated that the optimal UP-NF (450 W) showed a higher amino acid nitrogen content of 0.34 g/100 mL compared to the NF, and 19 major aroma compounds including octanal, decanal, nonanal, benzaldehyde, 2-undecanone, and 1-octen-3-ol were obtained. Additionally, the free amino acid and fatty acid spectrum indicated that the formation of flavor compounds was primarily due to the oxidation of linoleic and linolenic acids and the degradation of amino acids. Furthermore, taste analysis proved that increased umami and saltiness resulted from the accelerated release of Glu, Asp and 5′-IMP. Overall, UP-NF proved to be an effective method for producing umami-aroma flavor, facilitating further processing of oyster products for the application.

Relationship between the Dynamics of Flavor Compounds and Microbial Succession in the Natural Fermentation of Zhalajiao, a Popular Traditional Chinese Fermented Chili Paste.

Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However, the mechanisms underlying the formation of these crucial flavor components in Zhalajiao remain unclear. Here, we explored the dynamic changes in physical and chemical properties, microbial diversity, and flavor components of Zhalajiao at various fermentation times. In total, 6 organic acids, 17 amino acids, and 21 key volatile compounds were determined as flavor components. In Zhalajiao, Lactobacillus and Cyanobacterium were the main bacteria that were involved in the formation of crucial flavor compounds. Candida showed a significant correlation with 14 key flavor compounds during fermentation (p < 0.05) and was the main fungal genus associated with flavor formation in Zhalajiao. This research offers a theoretical foundation for the flavor regulation and quality assurance of Zhalajiao.

The regulation of key flavor of traditional fermented food by microbial metabolism: A review.

The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impacts the distinctive flavor of fermented foods. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. This paper reviewed the evolution of microbial flora structure as food fermented and the key volatile compounds that contribute to flavor in the food system and their potential relationship. Further, it was a certain guiding significance for food industrial production.

Contribution of Additional Glutamic Acid and Fructose in The Formation of Flavor Compounds in Green Tea

Green tea in Indonesia has an astringent and bitter taste due to its high catechin content. Adding amino acids and reducing sugars in green tea processing will increase the desirable flavor and cover the astringent and bitter flavors by increasing the Maillard reaction. Research on the manufacture of green tea with the addition of glutamate and fructose in fresh tea leaves has never been explored. This study aims to find a combination of glutamic acid (0%, 0.35%, 0.7%, 1.05%, 1.4%) and fructose (0%, 0.13%, 0.26%, 0.39%, 0.52%) to improve the flavor profile in green tea. The samples were evaluated for their antioxidant activity, amino acid, volatile, sensory evaluation, and color analysis. The results showed that adding glutamate and fructose increased the antioxidant activity of amino acid compounds and decreased the catechin content in green tea. Thus, the best treatment obtained was glutamate (1.05%) and fructose (0.26%), which increased the Maillard reaction in the formation of flavor compounds in green tea.

Changes in Microbial Communities and Volatile Compounds during the Seventh Round of Sauce-Flavor baijiu Fermentation in Beijing Region

Sauce-flavor baijiu products produced in different regions have perceptible differences in flavor characteristics, but the reasons for the formation of regional flavor substances are still unclear. The brewing process of sauce-flavor baijiu includes multiple rounds of pit fermentation. The base baijiu produced at the end of pit fermentation contributes significantly to the flavor of sauce-flavor baijiu products. This study investigated the microbial community succession and changes in flavor compounds during 7th round pit fermentation of sauce-flavor baijiu produced in Beijing region and comparatively analyzed the componential differences in microbial community and flavor compounds with sauce-flavor baijiu produced in other regions. It was found that Lactobacillus, Virgibacillus, Thauera, and Kroppenstedtia were the dominant bacterial genera, and Byssochlamys, Cutaneotrichosporon, and Apiotrichum were the dominant fungal genera. A total of 47 volatile compounds were identified and quantified in fermented grains. The concentrations of ethyl L(-)-lactate, ethyl caproate, and diethyl succinate gradually decreased with time, while the concentrations of phenethyl acetate, ethyl palmitate, and ethyl phenylacetate increased. The relative abundance of dominant microorganisms as well as the concentrations of volatile compounds showed a successional pattern with fermentation time. Lactobacillus, Virgibacillus, and Kroppenstedtia were positively associated with the synthesis of ethyl phenylacetate and phenylethyl alcohol, while negatively associated with the synthesis of ethyl caproate. Differences in microbial community structure are partly responsible for the regional flavor characteristics of sauce-flavor baijiu and the flavor differences between rounds of base baijiu. This study will provide in-depth insights into the formation of regional flavor compounds of sauce-flavor baijiu.