Rawish cereal vinegar is a traditional acidic condiment in Xinjiang, China. This study employed high-performance liquid chromatography (HPLC), gas chromatography–mass spectrometry (GC–MS), and high-throughput sequencing (HTS) to systematically analyze the dynamic changes in physicochemical properties, volatile compounds, and microbial communities. The analysis identified 7 organic acids, 7 phenolic compounds, and 74 volatile compounds, with 25 of the latter exhibiting odor activity values (OAV) greater than 1. Microbial community analysis revealed that Pseudomonas , Lactobacillus , and Acetobacter were the dominant bacterial genera, whereas aspergillus and Pichia were the principal fungal genera. Furthermore, spearman's correlation analysis revealed a significant positive association between Pseudomonas , Komagataeibacter , Monascus , and Cutaneotrichosporon and the production of key volatile compounds, including undecanal, furfural, pentyl acetate, and ethyl valerate. These findings provide insights into the flavor characteristics and production quality of Xinjiang rawish cereal vinegar
Wang et al. (Mon,) studied this question.