## 3 Results and Discussion
### Correlation Analysis of Flavor Compounds and Microorganisms
\begin{table}
\begin{tabular}{c c c c c} \hline \hline
**Number** & **Flavor Compounds** & **Number** & **Flavor Compounds** & **Number** & **Flavor Compounds** \\ \hline a1 & (Z)-Ethyl heptadec-9-enoate & a17 & Heptadecanoic acid, 15-methyl-, & b3 & 3-Methyl-1-butanol \\ a2 & (Z)-Ethyl pentadec-9-enoate & a18 & Decanoic acid, ethyl ester & b4 & 1-Butanol \\ a3 & 3-Phenylpropionic acid ethyl ester & a19 & Hexanoic acid, butyl ester & b5 & 1-Hexanol \\ a4 & 9,12,15-Cytadecatrienoic acid, ethyl ester & a20 & Hexanoic acid, ethyl ester & c1 & 2,4-Di-tert-butylphenol \\ a5 & 9,12-Cytadecadecionate, butyl ester & a21 & Lactic acid, ethyl ester & c2 & 2-Mehbor-4-methylphenol \\ a6 & 9,12-Cytadecadecionate, ethyl ester & a22 & Heptadecanoic acid, ethyl ester & c3 & 2-Mehbor-4-vinylphenol \\ a7 & 9,12-Cytadecionate, butyl ester & a23 & Tetadecanoic acid, 13-methyl-, & & \\ a8 & 9,cis.,11. trans.-Octadecionate acid, ethyl ester & a24 & Tetadecanoic acid, ethyl ester & d1 & Eicosane \\ a9 & 9-Hexadecenoic acid, ethyl ester & a25 & Pentadecanoic acid, ethyl ester & d2 & Hexadecane \\ a10 & gamma-Nonanolactone & a26 & Octanoic acid, ethyl ester & d3 & Pentyclopyropane \\ a11 & Benzoic acid, ethyl ester & a27 & Acetic acid 2-phenylethyll ester & e1 & Butanoic acid \\ a12 & Butanocic acid, diethyl ester & a28 & Acetic acid ethyl ester & e2 & Isobutyrate acid \\ a13 & Butanocic acid, butyl ester & a29 & Dodecanoic acid, ethyl ester & f1 & 2-Heptanone \\ a14 & Butanocic acid, ethyl ester & a30 & Hexadecanoic acid, ethyl ester & f2 & 6,10,14-trimethyl-2-2 \\ a15 & Butanocic acid, 3-methylbutyl ester & b1 & Phenylethyll alcohol & g1 & 2,3-Dihydrobenzofuran \\ a16 & 9-Cytadecenoic acid, ethyl ester & b2 & Isobutyl alcohol & h1 & Benzaldehyde \\ \hline \hline \end{tabular}
\end{table} 
Table 3: ID number information for flavor compounds. ketone, and 1 one acid). In sample 4, although the positive significant effects were weaker than those of sample 3, _Aspergillus_ still showed significantly positive correlations with many flavor compounds (seven esters, one phenol, one alcohol, and one acid). For _Saccharomyces_, in sample 2, it was significantly positively correlated with the medium and long chain fatty acid esters a23 (tetradecanoic acid, 13-methyl-, ethyl ester), a15 (butanoic acid, 3-methylbutyl ester), a11 (benzoic acid, ethyl ester), a18 (decanoic acid, ethyl ester), and a29 (dodecanoic acid, ethyl ester). In sample 3, _Saccharomyces_ had positive effects on phenolic compounds, such as c2 (2-methoxy-4-methylphenol) and c3 (2-methoxy-4-vinylphenol), medium and long-chain fatty acid esters, such as a25 (pentadecanoic acid, ethyl ester), a23 (tetradecanoic acid, 13-methyl-, ethyl ester), and a29 (dodecanoic acid, ethyl ester), and the alcohols b1 (phenylethyl alcohol) and b3 (3-methyl-1-butanol). In sample 4, _Saccharomyces_ showed a similar correlation with the flavor compounds as shown above for samples 2 and 3. Meanwhile, _Saccharomyces_ also showed positive correlations with higher alcohols and medium and long chains fatty acid esters, such as b5 (1-hexanol), a20 (hexanoic acid, ethyl ester), a26 (octanoic acid, ethyl ester), a27 (acetic acid 2-phenylethyl) ester, a8 (9.cis., 11.trans.-octadecadiene acid, ethyl ester), and a10 (gamma-nonanolactone). Although the abundance of _Monascus_ was lower than that of the other two fungal genera (_Aspergillus_ and _Saccharomyces_), it also showed a contribution to most of the flavor compounds in all samples, especially in sample 4, _Monascus_ was positively correlated with a20 (hexanoic acid, ethyl ester) (Figure 8c). The results of negative correlation analysis between fungal microorganisms and flavor compounds showed that _Trichospor_ in sample 2 had a significant inhibitory effect on most flavor compounds. Differently from sample 2, in sample 3 and sample 4, _Trichospor_ showed positive correlations with flavor compounds a19 (hexanoic acid, butyl ester), a20 (hexanoic acid, ethyl ester), a26 (octanoic acid, ethyl ester), b1 (phenylethyl alcohol), and b3 (3-methyl-1-butanol).