biostudies-literatureUnknown23Gong JOff-flavor is one of the most frequent and serious causes for the aroma deterioration in <i>Jiang</i>-flavor <i>Baijiu</i>. However, the key compounds and their formation mechanism responsible for off-flavor are still unclear. This study identified 271 volatile compounds from 1 normal and 5 types of off-flavor fermented grains (putrid, rancidity, mud, musty, and burnt) by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. Using VIP and OAV analysis, 47 key flavor compounds including indole, phenol, isoamyl alcohol, diacetyl, acetic acid, isobutyric acid, and isovaleric acid were found to distinguish normal and off-flavor fermented grains. Furthermore, 40 microbial genera (mainly <i>Monascus</i>, <i>Enterococcus</i>, <i>Dyadobacter</i>, <i>Ottowia</i>,Food chemistry: X101660https://www.ebi.ac.uk/biostudies/studies/S-EPMC11325005biostudies-literatureUnraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during <i>Jiang</i>-flavor <i>Baijiu</i> fermentation.PMC11325005Wu ZZhao CHuang YGong JWei JZuo QfalseUnraveling the core microorganisms and metabolic pathways related to off-flavor compounds formation during <i>Jiang</i>-flavor <i>Baijiu</i> fermentation.Off-flavor is one of the most frequent and serious causes for the aroma deterioration in <i>Jiang</i>-flavor <i>Baijiu</i>. However, the key compounds and their formation mechanism responsible for off-flavor are still unclear. This study identified 271 volatile compounds from 1 normal and 5 types of off-flavor fermented grains (putrid, rancidity, mud, musty, and burnt) by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry. Using VIP and OAV analysis, 47 key flavor compounds including indole, phenol, isoamyl alcohol, diacetyl, acetic acid, isobutyric acid, and isovaleric acid were found to distinguish normal and off-flavor fermented grains. Furthermore, 40 microbial genera (mainly <i>Monascus</i>, <i>Enterococcus</i>, <i>Dyadobacter</i>, <i>Ottowia</i>,2024-01-01T00:00:00Z2024 Oct2026-04-17T13:13:01.388Z2025-04-19T14:51:41.387ZS-EPMC113250053914853210.1016/j.fochx.2024.101660