Unveiling the microbiota of sauce-flavor <i>Daqu</i> and its relationships with flavors and color during maturation.

Aldehydes and ketones exhibited an increasing trend in both black Daqu and yellow Daqu , reaching 9.17 and 10.96% at the end of maturation, respectively, whereas white Daqu experienced a sharp increase to 13.04% during day 60–120, followed by a rapid decrease to 4.45% in the end ( Figure 4E ).

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