The anabolic pathways of key volatile flavor compounds (VFCs) in Hongqujiu (HQJ) remain insufficiently elucidated. In this study, dynamic changes in volatile flavor profiles and microbial communities throughout HQJ brewing, were systematically investigated using an integrated multi-omics strategy combining metabolomics, flavoromics and metagenomics. The results demonstrated that the ethanol content, titratable acidity, amino nitrogen and higher alcohols increased progressively throughout fermentation. Quantitative flavor metabolomic profiling identified 18 key VFCs, maining comprising ethyl esters, acetate esters and higher alcohols. Metagenomic sequencing revealed that Weissella , Lactobacillus , Saccharomyces , Aspergillus , Talaromyces and Monascus were the predominant microbal genera throughout HQJ fermentation. Functional gene annotation further indicated that key enzymes involved in flavor metabolism are primarily associated with Lactobacillus , Aspergillus , Talaromyces , Saccharomyces , Cyberlindnera and Monascus . Overall, this study elucidates the microbial–enzymatic basis of VFC biosynthesis and establishes a comprehensive flavor metabolic framework for HQJ fermentation, providing a theoretical foundation for aroma quality improvement. • Key volatile flavor compounds (VFCs) in Hongqujiu (HQJ) are identified through quantitative flavor metabolomic profiling. • Weissella , Lactobacillus , Saccharomyces , Aspergillus , Talaromyces and Monascus are the predominant genera in HQJ brewing. • The microbial-enzymatic pathways governing the key VFCs were revealed through metagenomic sequencing and functional gene annotation. • Alcohol dehydrogenase, catechol O -methyltransferase and alcohol O -acetyltransferase are associated with the formation of key aromatic compounds in HQJ. • Lactobacillus , Aspergillus , Talaromyces , Saccharomyces , Cyberlindnera and Monascus were identified as microbial taxa potentially contributing to HQJ flavor formation.
Chen et al. (2026) studied this question.