Strong-flavor Baijiu, a widely popular distilled spirit in China, derives its characteristic aroma and quality largely from ethyl hexanoate, a key flavor compound. The concentration of ethyl hexanoate, influenced by its precursor hexanoic acid, is critical in defining the style and quality of this Baijiu variety. In this study, atmospheric and room temperature plasma (ARTP) mutagenesis technology was applied to strains isolated from Strong-flavor Daqu to enhance their acid and ester production capabilities. A hexanoic acid-producing strain, identified as