## 4 Conclusions  
This study investigated the changes in volatiles during yellow wine fermentation and analyzed key flavor substances that contribute to sensory attributes. It provided insight into the flavor chemistry of yellow wine. The characteristic odors and flavors of yellow wine at different fermentation times were evaluated using the RATA, and their correlation with key flavor substances was explored for a comprehensive evaluation of yellow wine flavor. We found that the results of RATA were generally consistent with previously reported results, and thus it can be used as a complementary method for flavor studies. In addition, the interaction of flavor substances can change the perception of food odors. Therefore, we cannot ignore the importance of human co-sniffing for flavor evaluation when analyzing food flavor substances. In the future, there should be more simple and effective sensory methods applied to the study of food flavor. The synergistic effect between different aroma compounds can also be further investigated, which can characterize the flavor of yellow wine more accurately. D.X. : data curation, formal analysis, writing-original draft. X.T. : data curation, software. L.W. : formal analysis, methodology. A.H.: formal analysis, validation. Z.L. : project administration, funding acquisition. L.L. : sample preparation. Y.Z. : writing--review & editing. Y.W. : supervision, writing--review & editing, funding acquisition. All authors have read and agreed to the published version of the manuscript. This work was supported by a grant from the Major agricultural products quality and safety testing and key control technology research and demonstration projects (2018 XK2006). \"Traditional fermented food manufacturing key technology and its metabolomics research\" was funded by Hunan Agricultural University. The data used to support the findings of this study can be made available by the corresponding author upon request. We are grateful to the Magujing Brewing Company for the wine mash and the brewing process. The authors declare no conflict of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, or in the decision to publish the results. * (4) [PERSON]; [PERSON]; [PERSON]; [PERSON] Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology. _Czech J. Food Sci._**2021**, _39_, 297-304. [CrossRef]
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