Microbial communities, functional, and flavor differences among three types of high-temperature daqu: a comprehensive metagenomic, physicochemical, and electronic senses analysis
n this study, we collected 30 HTD samples, which were produced using the same manufacturing process but exhibited distinct color variations. Through metagenomic shotgun sequencing, we conducted a comparative analysis of microbial community structure and functional profiles in these differently colored HTD samples. We also employed standard methods to assess physicochemical qualities. Furthermore, E-tongue and E-nose technologies were utilized to evaluate aroma and taste attributes. By analyzing the disparities in physicochemical properties, flavor characteristics and taste qualities of the HTD, we explored the correlations between the microbial composition and the various parameters. This study significantly enhances our understanding of quality differences among the three different colored HTD, offering valuable insights for the future improvement of HTD and sauce-flavor Baijiu products.