Characterization of the overall quality, flavor compounds, sensory analysis, and microbial community of huangjiu co-fermentation with Rhodotorula mucilaginosa and Saccharomyces cerevisiae.

Non-Saccharomyces played a crucial role in huangjiu brewing. To explore the influence of aroma-producing Rhodotorula mucilaginosa H04, huangjiu samples fermented with S. cerevisiae (CK) and produced through co-fermentation with R. mucilaginosa and S. cerevisiae (COF) were evaluated. The total organic acid and amino acid content in COF were significantly reduced (P < 0.05). E-tongue revealed that the umami response value of the COF samples was highest and the sourness was lowest (P < 0.05). The esters and alcohols were significantly enhanced in the COF, endowing floral, fruity, and alcoholic aroma of huangjiu (P < 0.05). ROAV analysis identified that pentanal (-4.3 kcal/mol) and decanal (-6.4 kcal/mol) showed strong binding energy with OR1A1 through hydrogen bonding and hydrophobic interactions. Correlation analysis revealed that using R. mucilaginosa altered the relative abundance of microbial community, especially that of bacterial communities. Co-fermentation with R. mucilaginosa and S. cerevisiae significantly had improved the flavor quality of huangjiu by enhancing key aroma compounds, optimizing taste attributes, and modulating microbial community structure.