Study of microbial communities, sensory characteristics, volatile flavor compounds and the correlation during the storage of Xiangyang fresh Huangjiu.

Food Chem X · 2025 · PMC11968287 · PMID 40191847

Europe PMC DOI

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highly significantno p-value reported

Especially some volatile organic compounds, abnormal odor and sterols reflected by sensors S15 and S27 exhibited a highly significant positive correlation with Leuconostoc ,and a significant positive correlation was observed between short-chain alkanes reflected by sensor S7 and Lacticaseibacillus .

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a decreasing trendno p-value reported

showed a trendno p-value reported

The fungal richness of XYFB Huangjiu during storage also exhibited a decreasing trend, but the fungal diversity showed a trend of initial decrease followed by an increase.

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Quoted from the open-access full text in Europe PMC under the licence the publisher applied. The sentence is reproduced exactly as published; the emphasis is ours.