{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T16:06:55Z","timestamp":1789142815922,"version":"build-2803163510"},"reference-count":45,"publisher":"Wiley","issue":"15","license":[{"start":{"date-parts":[[2021,6,3]],"date-time":"2021-06-03T00:00:00Z","timestamp":1622678400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2021,12]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>Chinese <jats:italic>te<\/jats:italic>\u2010flavor <jats:italic>baijiu<\/jats:italic> (CTF), the most famous Chinese <jats:italic>baijiu<\/jats:italic> in Jiangxi province, China, is made from a unique <jats:italic>daqu<\/jats:italic>. Its characteristic style is closely related to the <jats:italic>daqu<\/jats:italic> used for fermentation. However, current studies on the effects of different production seasons on microbial communities, physicochemical indices, and volatile compounds in CTF <jats:italic>daqu<\/jats:italic> are very rare.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>The relationships of microbial communities, physicochemical indices, and volatile compounds in CTF <jats:italic>daqu<\/jats:italic> produced in summer (July and August) and autumn (September and October) were studied. The results of Illumina MiSeq sequencing indicated that there was greater bacterial diversity in the CTF <jats:italic>daqu<\/jats:italic>\u20107 (produced in July) and CTF <jats:italic>daqu<\/jats:italic>\u20108 (produced in August) and greater fungal diversity in the CTF <jats:italic>daqu<\/jats:italic>\u20109 (produced in September) and CTF <jats:italic>daqu<\/jats:italic>\u201010 (produced in October). The physicochemical indices of CTF <jats:italic>daqu<\/jats:italic> produced in different seasons were significantly different. It was determined that CTF <jats:italic>daqu<\/jats:italic>\u20109 had the highest esterification and liquefaction abilities. A total of 44 volatile compounds, including alcohols, esters, aldehydes, and ketones were identified in CTF <jats:italic>daqu<\/jats:italic> produced during different seasons. Among them, CTF <jats:italic>daqu<\/jats:italic>\u20109 had the greatest alcohol content.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>September (early autumn) is the best production period for CTF <jats:italic>daqu<\/jats:italic>. The results of the study provide a theoretical basis for the standardized and uniform production of Chinese <jats:italic>baijiu<\/jats:italic>. \u00a9 2021 Society of Chemical Industry.<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.11324","type":"journal-article","created":{"date-parts":[[2021,5,18]],"date-time":"2021-05-18T00:03:25Z","timestamp":1621296205000},"page":"6525-6532","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":56,"title":["Analysis of microbial community, physiochemical indices, and volatile compounds of Chinese <i>te<\/i>\u2010flavor <i>baijiu daqu<\/i> produced in different seasons"],"prefix":"10.1002","volume":"101","author":[{"given":"Gui\u2010Ming","family":"Fu","sequence":"first","affiliation":[{"name":"State Key Laboratory of Food Science and Technology &amp; College of food Science and Technology Nanchang University  Nanchang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Meng\u2010Fei","family":"Deng","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology &amp; College of food Science and Technology Nanchang University  Nanchang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6531-7995","authenticated-orcid":false,"given":"Yan","family":"Chen","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology &amp; College of food Science and Technology Nanchang University  Nanchang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yan\u2010Ru","family":"Chen","sequence":"additional","affiliation":[{"name":"State Key Laboratory of Food Science and Technology &amp; College of food Science and Technology Nanchang University  Nanchang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sheng\u2010Wen","family":"Wu","sequence":"additional","affiliation":[{"name":"Sitir Liquor Co., Ltd  Zhangshu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Pei","family":"Lin","sequence":"additional","affiliation":[{"name":"Sitir Liquor Co., Ltd  Zhangshu China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Bing\u2010Jing","family":"Huang","sequence":"additional","affiliation":[{"name":"Zhangshugong Wine and Spirits Co. 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