Analysis of the Dynamic Changes and Correlations of Microbial Communities and Flavor Compounds in the Fermenting Mash of Composite-Aroma Baijiu

This study investigated the dynamic changes in microbial communities, volatile flavor compounds, physicochemical properties, and enzyme activities during the fermentation of Fuhexiang Baijiu. Results showed that Lactobacillus and Kazachstania were the core microbiota, accompanied by Weissella, Aspergillus, Thermoascus, and Trichosporon. A total of 86 volatile compounds were identified, with esters, acids, and alcohols predominating. Key flavor compounds such as ethyl hexadecanoate, ethyl acetate, 3-methylbutanoic acid, and 2-furfuryl alcohol defined the unique composite aroma. Correlation analysis indicated that moisture content and α-amylase activity were key environmental factors shaping microbial communities, which in turn were closely linked to the biosynthesis of characteristic flavor compounds. These findings elucidate the microbial mechanisms behind flavor formation and support process optimization.