Impact of aging on the flavor composition and sensory quality in camel milk wine

This study investigated the dynamic changes in physicochemical properties, volatile flavor compounds, free amino acids, sensory attributes, and microbial safety of camel milk wine during 0–9 months of aging. Aging led to a gradual color shift toward yellow and a significant increase in ester compounds, accompanied by reductions in alcohols, acids, aldehydes, and ketones. Amino acids contributing to sweetness and umami-such as Glu, Ala, and Ser-increased over time, while bitter-tasting amino acids decreased. PLSR analysis revealed positive correlations between favorable sensory attributes and sweet/umami amino acids and esters, while bitter amino acids and acids were negatively associated with sensory quality. Microbiological assessment confirmed the absence of common pathogenic bacteria throughout the aging process, indicating good microbial stability. Overall, aging improved the flavor complexity and sensory acceptability of camel milk wine by modulating its undesirable amino acids and aroma compounds. These findings provide a scientific basis for optimizing aging strategies in the development of high-quality camel milk products.