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The results of the electronic nose showed that the aromatic substances of the LFD from Taiyuan (TLFD) were significantly higher (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u2009.05), while alcohol and aldehyde substances were significantly lower (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u2009.05) compared with the LFD from Suizhou (SLFD). The average response values of sensors W1C (sensitive to aromatic hydrocarbons), W3C (sensitive to amine and aromatic components), W5C (sensitive to olefins, aromatics, and polar molecules), and W2S (sensitive to alcohol and aldehyde compounds) to TLFD were 0.26, 0.33, 0.34, and 7.72, whereas the response values to SLFD were 0.25, 0.32, 0.33, and 8.04, respectively. The electronic tongue results showed that the aftertaste A (bitter aftertaste) and aftertaste B (astringent aftertaste) of the TLFD were significantly higher (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u2009.05) and umami was significantly lower (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u2009.05) as compared to the SLFD. The relative intensities of the aftertaste A, aftertaste B, and umami indicators of TLFD were 0.10, \u22120.008, and \u22120.22, respectively, while those of SLFD were\u2009\u22120.23, \u22120.36, and 0.835, respectively. MiSeq high\u2010throughput sequencing results showed that TLFD exhibited lower fungal richness and diversity compared to SLFD. The dominant bacterial genera were mainly\n                    <jats:italic>Bacillus<\/jats:italic>\n                    (58.12%),\n                    <jats:italic>Kroppenstedtia<\/jats:italic>\n                    (10.11%), and\n                    <jats:italic>Weissella<\/jats:italic>\n                    (6.26%), and the dominant fungal genera were\n                    <jats:italic>Saccharomycopsis<\/jats:italic>\n                    (67.53%),\n                    <jats:italic>Rasamsonia<\/jats:italic>\n                    (9.90%), and\n                    <jats:italic>Thermoascus<\/jats:italic>\n                    (7.10%).\n                    <jats:italic>Streptomyces<\/jats:italic>\n                    and\n                    <jats:italic>Staphylococcus<\/jats:italic>\n                    were identified as the key characteristic microorganisms in TLFD, while\n                    <jats:italic>Kroppenstedtia<\/jats:italic>\n                    ,\n                    <jats:italic>Rasamsonia<\/jats:italic>\n                    , and\n                    <jats:italic>Thermoascus<\/jats:italic>\n                    were the key characteristic microorganisms in SLFD. Correlation analysis indicated a stronger correlation between microorganisms and sensory characteristics in SLFD samples. This study provides valuable insights into the sensory and microbiological characteristics of LFD from different regions and offers a new perspective for understanding the production of differently flavored light\u2010flavor Baijiu.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.4004","type":"journal-article","created":{"date-parts":[[2024,2,7]],"date-time":"2024-02-07T04:55:54Z","timestamp":1707281754000},"page":"3391-3404","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["Comparative analysis of sensory features, microbial diversity, and their correlations in light\u2010flavor Daqu from different regions"],"prefix":"10.1002","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7151-5672","authenticated-orcid":false,"given":"Fanshu","family":"Xiang","sequence":"first","affiliation":[{"name":"School of Food Science Shihezi University  Shihezi Xinjiang Autonomous Region China"},{"name":"Hubei Provincial Engineering and Technology Research Center for Food Ingredients Hubei University of Arts and Science  Xiangyang Hubei China"},{"name":"Xiangyang Liquor Brewing Biotechnology and Application Enterprise\u2010University Joint Innovation Center  Xiangyang Hubei China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3851-7040","authenticated-orcid":false,"given":"Wenchao","family":"Cai","sequence":"additional","affiliation":[{"name":"School of Food Science Shihezi University  Shihezi Xinjiang Autonomous Region China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhuang","family":"Guo","sequence":"additional","affiliation":[{"name":"Hubei Provincial Engineering and Technology Research Center for Food Ingredients Hubei University of Arts and Science  Xiangyang Hubei China"},{"name":"Xiangyang Liquor Brewing Biotechnology and Application Enterprise\u2010University Joint Innovation Center  Xiangyang Hubei 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