Blueberry wine presents a novel and promising alternative to traditional grape wines,with its pronounced freshness,floral,and fruity aroma being particularly appealing to consumers.However,the key aroma-active compoun...Blueberry wine presents a novel and promising alternative to traditional grape wines,with its pronounced freshness,floral,and fruity aroma being particularly appealing to consumers.However,the key aroma-active compounds responsible for its freshness-associated aroma were unclear.This study determined the characteristics of aroma compounds among eighteen blueberry wine samples(including seven commercial blueberry wines and eleven lab-brewed blueberry wines)by sensomics.A total of 132 aroma compounds were quantified by two-dimensional gas chromatography and time-of-flight mass spectrometry.Gas chromatographyolfactometry and odor activity values indicated that 31 aroma-active compounds were the major aroma contributors in blueberry wines.Orthogonal partial least squares-discriminant analysis results showed that freshness demonstrates a positive correlation with floral,and isopentanol,linalool,geraniol,β-myrcene andβ-damascone exhibited a positive correlation with freshness aroma attributes.The recombination,omission and addition tests clarified that linalool and geraniol contributed to the freshness attribute most.Whereas ethyl 2-methylbutyrate,ethyl 2-furoate and LIMETOL are aging markers,they do not directly cause freshness decline.This study provides important reference information to further enhance the blueberry wine's quality and appeal.展开更多
The key aroma compounds of five yeast extracts(YE)were identified comprehensively by solvent-assisted flavor evaporation(SAFE),simultaneous distillation extraction(SDE)and solid-phase microextraction(HS-SPME)combined ...The key aroma compounds of five yeast extracts(YE)were identified comprehensively by solvent-assisted flavor evaporation(SAFE),simultaneous distillation extraction(SDE)and solid-phase microextraction(HS-SPME)combined with sensomics approach and convolutional neural network(CNN)framework.The results found 349 volatiles via three methods,with 51 in common,highlighting their combined importance.Forty-nine aroma compounds(FD factor>27)were identified by aroma extract dilution analysis,of which 40 had OAV≥1.Five YEs contained 34,26,16,27,and 27 key aroma compounds respectively,sharing only seven:δ-dodecalactone,2,5-dimethylpyrazine,2-ethyl-6-methylpyrazine,dimethyl trisulfide,indole,benzaldehyde,and 2-methoxyphenol.Additionally,unique key aroma-active compounds for Y2 wereγ-undecalactone,2,3-diethylpyrazine and 2-naphthalenol,and for Y1,Y4 and Y5 were 2-formylpyrrole,4-methyl-pentanoic acid andα-angelica lactone.Roasted and meaty aromas originated from pyrazines,lactones and phenols were prominent sensory attributes of YE.The CNN model showed great fitting and prediction capabilities(91%training set accuracy,82%validation set accuracy at the 50th epoch),reflecting aroma characteristics of YE,with high similarity to results of OAV analysis results.This research combined different extraction methods with sensomics approach and CNN,providing profound insights into YE aroma compounds and thus helping to production of YEs with desirable aroma profiles.展开更多
The Lu’an guapian green tea(LAGP)aroma quality is closely related to tea tree cultivars,but its aroma char-acteristics from different cultivars have rarely been studied.This study characterized the aroma profiles of ...The Lu’an guapian green tea(LAGP)aroma quality is closely related to tea tree cultivars,but its aroma char-acteristics from different cultivars have rarely been studied.This study characterized the aroma profiles of five types of Lu’an guapian(LAGP)green tea processed with Shuchazao(SCZ),Wuniuzao(WNZ),Longjing 43(LJ43),Qishanzhong(QSZ),and Dushanzhong(DSZ).The comprehensive volatile information and key aroma com-pounds in LAGP were obtained by sensomics combined with metabolomics.The five samples showed significant differences in their aroma profiles,including the varieties and content of volatiles.The experiments of aroma recombination,omission,and addition further indicated that octanal contributes to floral aroma,(Z)-3-hexen-1-ol contributes to fresh aroma,(E,E)-2,4-heptadienal contributes to fresh and floral aroma,geraniol andβ-myr-cene contribute to chestnut-like aroma,and 3-methyl-2-butenal contributes to tender chestnut-like aroma.This study laid a theoretical foundation for directional processing of high-quality LAGP green tea.展开更多
Banxia Xiexin Decoction(BXXXD),a traditional herbal formula,has been used to treat ulcerative colitis(UC)clinically.In this study,chemical compounds and putative targets of BXXXD and UC related therapeutic targets wer...Banxia Xiexin Decoction(BXXXD),a traditional herbal formula,has been used to treat ulcerative colitis(UC)clinically.In this study,chemical compounds and putative targets of BXXXD and UC related therapeutic targets were screened from multiple databases.The protein-protein interaction(PPI)was conducted using String database,and 31 candidate targets were screened from CytoNCA database.The Database for Annotation,Visualization and Integrated Discovery(DAVID)and Metascape database were used for Kyoto Encyclopedia of Genes and Genomes(KEGG)channel and Gene Ontology(GO)enrichment analysis respectively,and the enrichment analysis results were visualized by OmicShare platform.Meanwhile,the interaction network among Chinese herbs,active compounds,candidate targets and pathways was built by Cytoscape 3.7.2 software,and the potential compounds of BXXXD in the treatment of UC were screened.Finally,molecular docking technology was used to verify the putative key compounds.Combined with literature research,5 key compounds for the treatment of UC were identified,which are mainly involved in TNF signaling pathway,cancer signaling pathway,inflammatory bowel disease(IBD),Toll-like receptor signaling pathway,and NF-κB signaling pathway.This study provides a scientific basis for BXXXD as an effective alternative therapeutic agent for UC from a new perspective,and also provides a feasible method for basic chemical research and pharmacological research of BXXXD.展开更多
Organic acids are critical flavor contributors in light-flavor Baijiu(LFB).The binding of organic acids and volatile compounds may affect the release of flavor in Baijiu.In this study,the effects of different concentr...Organic acids are critical flavor contributors in light-flavor Baijiu(LFB).The binding of organic acids and volatile compounds may affect the release of flavor in Baijiu.In this study,the effects of different concentrations of lactic acid,hexanoic acid,butyric acid,and acetic acid on the release of key aroma-active compounds in LFB were investigated.Twenty volatile compounds were identified as key aroma-active compounds in four LFB samples using odor activity values combined with aroma recombination,and omission experiment methods.Furthermore,as the concentrations of organic acids were increased in the simulated LFB solution,significant changes in the release of key aroma-active compounds occurred.The addition of lactic acid from 0.5-fold to 5-fold resulted in all key aroma-active compounds exhibiting stronger releases,especially the addition of a 3-fold concentration of lactic increased the release of key esters to about twice.In contrast,the effect of hexanoic acid,butyric acid,and acetic acid on the release of key aroma-active compounds showed a concentration-dependent trend.This suggests that the specific structures of volatiles and organic acids alter the intermolecular interactions between them,thereby altering the aroma release.The results reveal that different organic acids alter the overall aroma profile by affecting the release of volatile compounds in the LFB matrix.展开更多
Environmental conditions are the crucial factors that influence the flavor of dajiang.This study aimed to explore the association between microorganisms and flavor substances of Liaoning dajiang prepared under differe...Environmental conditions are the crucial factors that influence the flavor of dajiang.This study aimed to explore the association between microorganisms and flavor substances of Liaoning dajiang prepared under different environmental conditions.This study used physicochemical analyses,HS-SPME-GC-MS(headspace solid phase micro-extraction gas chromatography-mass spectrometry),and high-throughput sequencing to explore the physicochemical properties,volatile flavor profiles,and microbial communities of dajiang of Liaoning.The re-sults revealed that the volatile flavor substances and microbiota of dajiang from the four regions exhibited different degrees of variations.The four volatile flavor substances(including 1-octen-3-ol,benzeneacetaldehyde,octanoic acid and styrene)and three microorganisms(including Lactobacillus renini,Sterigmatomyces halophilus and Sporosarcina spp.)were the key differential volatile flavor markers and biomarkers of dajiang from different regions,respectively.Furthermore,DMMP(differential between maximum and minimum pressure)and reducing sugar content were the key factors affecting bacterial community composition,while the days of rainfall and TA(titratable acidity)were the key factors influencing fungal community composition.The association analysis demonstrated that Staphylococcus,Bacillus,Leuconostoc,Corynebacterium,Microascus,Aspergillus,and Debar-ymyces were responsible for the formation of characteristic flavor in Liaoning dajiang.This study will greatly help us understand the regional characteristics of dajiang and the potential role of environmental factors in flavor profiles mediated by microbes and lay the foundation for producing high-quality dajiang.展开更多
Myofibrillar proteins(MPs),as a crucial component of muscle proteins,play a vital role in enhancing the flavor characteristics of meat products by adsorbing flavor compounds.The research firstly examined how ultrasoun...Myofibrillar proteins(MPs),as a crucial component of muscle proteins,play a vital role in enhancing the flavor characteristics of meat products by adsorbing flavor compounds.The research firstly examined how ultrasound treatment(UT)at various power levels(0,400,600,800,and 1000 W)influenced the structure of MPs,the physicochemical properties,and the flavor profiles of reduced-salt braised beef.The optimal ultrasonic power and the key volatile compounds(VOCs)were identified.The interaction patterns of MPs and the VOCs were further explored,and the mechanisms of enhanced flavor binding capacity by UT were analyzed by molecular docking.The findings showed that UT significantly reduced(P<0.05)the hardness and cooking loss of beef,while significantly increasing(P<0.05)the water content,free fatty acids,and the variety and concentration of VOCs.UT also improved the degradation and solubility of MPs.Ultrasound power of 800W and five key VOCs(hexanal,nonanal,octanal,heptanal,and 1-octen-3-ol)were selected to further clarify the interactions of MPs and VOCs.Additionally,UT enhanced the binding capacity of MPs with VOCs,which was attributed to the enhanced hydrogen bonding,hydrophobic interactions,and van der Waals forces induced by UT.Thus,an appropriate UT can improve the quality of reduced-salt braised beef,especially for enhanced flavor.This study provides a theoretical basis for the application of ultrasonic technology in reduced-salt meat product processing.展开更多
Suansun is a naturally fermented vegetable with unique flavor that depends on metabolic activities of microbiota.However,the formation mechanism of the key flavor driven by active microbiota during suansun fermentatio...Suansun is a naturally fermented vegetable with unique flavor that depends on metabolic activities of microbiota.However,the formation mechanism of the key flavor driven by active microbiota during suansun fermentation is unclear.In this study,metatranscriptomics and metabolomics were used to analyze the key flavor profiles as well as the core functional microorganisms for flavor formation.HS-SPME-GC-MS and UPLC-Q-TOF/MS identified that organic acids,esters,alcohols,aldehydes,phenols and small peptides exert an important influence on the flavor formation of suansun.Based on the metatranscriptomic data,the metabolic network related to the formation of key flavors of suansun was reconstructed.Functional annotation further indicated that 5 genera(including Lactococcus,Enterococcus,Leuconostoc,Lactiplantibacillus and Weissella),which can actively produce enzymes that related to flavor synthesis,were the core functional microorganisms for flavor formation of suansun.These findings contributed to a better understanding of the flavor formation mechanism in suansun and other naturally-fermented foods.展开更多
Chinese horse bean-chili-paste(CHCP)is a traditional and famous high-salt fermented condiment in southwest China,and salt reduction strategy in this industry is imperative.In this study,we investigated the effect of i...Chinese horse bean-chili-paste(CHCP)is a traditional and famous high-salt fermented condiment in southwest China,and salt reduction strategy in this industry is imperative.In this study,we investigated the effect of inoculation with two endogenous strains(Tetragenococcus halophilus and Wickerhamiella versatilis)on the products quality at different salinity.The results showed that salt reduction combined with microbial inoculation showed prominent impact on the volatile profile.A total of 15 compounds was identified as key flavors,and bioturbation fermentation could significantly promote the concentrations of many pleasant aroma volatiles.Quantitative microbial profile analysis identified 29 key genera that might benefit microbial stability.In addition,bioturbation fermentation stimulated more microbial communities to contribute to the formation of key flavors.Moreover,the metabolic pathways of key flavor compounds were further investigated and preliminary results suggest that bioturbation under low-salt conditions promotes high expression of enzymes involved in the formation of these compounds,thereby increasing the abundance of key flavor compounds.These results revealed the variations of microbial communities in low-salt CHCP after biofortification fermentation and their influences on flavor metabolism,which could provide references for the manufacture of low-salt fermented foods.展开更多
基金supported by Guizhou Provincial Science and Technology Projects of China(ZK[2024 general 658])National Nature Science Foundation Project(32372261)+3 种基金Major Science and Technology Projects in Shaanxi Province(2024NC-BSLD-01)Corps Science and Technology Programme Projects(2024AB042)Research Foundation for Scientific Scholars of Moutai Institute(mygccrc[2022]025)Research Foundation for Scientific Scholars of Moutai Institute(mygccrc[2022]060).
文摘Blueberry wine presents a novel and promising alternative to traditional grape wines,with its pronounced freshness,floral,and fruity aroma being particularly appealing to consumers.However,the key aroma-active compounds responsible for its freshness-associated aroma were unclear.This study determined the characteristics of aroma compounds among eighteen blueberry wine samples(including seven commercial blueberry wines and eleven lab-brewed blueberry wines)by sensomics.A total of 132 aroma compounds were quantified by two-dimensional gas chromatography and time-of-flight mass spectrometry.Gas chromatographyolfactometry and odor activity values indicated that 31 aroma-active compounds were the major aroma contributors in blueberry wines.Orthogonal partial least squares-discriminant analysis results showed that freshness demonstrates a positive correlation with floral,and isopentanol,linalool,geraniol,β-myrcene andβ-damascone exhibited a positive correlation with freshness aroma attributes.The recombination,omission and addition tests clarified that linalool and geraniol contributed to the freshness attribute most.Whereas ethyl 2-methylbutyrate,ethyl 2-furoate and LIMETOL are aging markers,they do not directly cause freshness decline.This study provides important reference information to further enhance the blueberry wine's quality and appeal.
基金supported by National Key Research&Development Program of China(2021YFD2100105)School-Enterprise Cooperation Project(2023-4201-13-000901).
文摘The key aroma compounds of five yeast extracts(YE)were identified comprehensively by solvent-assisted flavor evaporation(SAFE),simultaneous distillation extraction(SDE)and solid-phase microextraction(HS-SPME)combined with sensomics approach and convolutional neural network(CNN)framework.The results found 349 volatiles via three methods,with 51 in common,highlighting their combined importance.Forty-nine aroma compounds(FD factor>27)were identified by aroma extract dilution analysis,of which 40 had OAV≥1.Five YEs contained 34,26,16,27,and 27 key aroma compounds respectively,sharing only seven:δ-dodecalactone,2,5-dimethylpyrazine,2-ethyl-6-methylpyrazine,dimethyl trisulfide,indole,benzaldehyde,and 2-methoxyphenol.Additionally,unique key aroma-active compounds for Y2 wereγ-undecalactone,2,3-diethylpyrazine and 2-naphthalenol,and for Y1,Y4 and Y5 were 2-formylpyrrole,4-methyl-pentanoic acid andα-angelica lactone.Roasted and meaty aromas originated from pyrazines,lactones and phenols were prominent sensory attributes of YE.The CNN model showed great fitting and prediction capabilities(91%training set accuracy,82%validation set accuracy at the 50th epoch),reflecting aroma characteristics of YE,with high similarity to results of OAV analysis results.This research combined different extraction methods with sensomics approach and CNN,providing profound insights into YE aroma compounds and thus helping to production of YEs with desirable aroma profiles.
基金supported by the Key Program in the Joint Funds of National Natural Science Foundation of China(U21A20231).
文摘The Lu’an guapian green tea(LAGP)aroma quality is closely related to tea tree cultivars,but its aroma char-acteristics from different cultivars have rarely been studied.This study characterized the aroma profiles of five types of Lu’an guapian(LAGP)green tea processed with Shuchazao(SCZ),Wuniuzao(WNZ),Longjing 43(LJ43),Qishanzhong(QSZ),and Dushanzhong(DSZ).The comprehensive volatile information and key aroma com-pounds in LAGP were obtained by sensomics combined with metabolomics.The five samples showed significant differences in their aroma profiles,including the varieties and content of volatiles.The experiments of aroma recombination,omission,and addition further indicated that octanal contributes to floral aroma,(Z)-3-hexen-1-ol contributes to fresh aroma,(E,E)-2,4-heptadienal contributes to fresh and floral aroma,geraniol andβ-myr-cene contribute to chestnut-like aroma,and 3-methyl-2-butenal contributes to tender chestnut-like aroma.This study laid a theoretical foundation for directional processing of high-quality LAGP green tea.
文摘Banxia Xiexin Decoction(BXXXD),a traditional herbal formula,has been used to treat ulcerative colitis(UC)clinically.In this study,chemical compounds and putative targets of BXXXD and UC related therapeutic targets were screened from multiple databases.The protein-protein interaction(PPI)was conducted using String database,and 31 candidate targets were screened from CytoNCA database.The Database for Annotation,Visualization and Integrated Discovery(DAVID)and Metascape database were used for Kyoto Encyclopedia of Genes and Genomes(KEGG)channel and Gene Ontology(GO)enrichment analysis respectively,and the enrichment analysis results were visualized by OmicShare platform.Meanwhile,the interaction network among Chinese herbs,active compounds,candidate targets and pathways was built by Cytoscape 3.7.2 software,and the potential compounds of BXXXD in the treatment of UC were screened.Finally,molecular docking technology was used to verify the putative key compounds.Combined with literature research,5 key compounds for the treatment of UC were identified,which are mainly involved in TNF signaling pathway,cancer signaling pathway,inflammatory bowel disease(IBD),Toll-like receptor signaling pathway,and NF-κB signaling pathway.This study provides a scientific basis for BXXXD as an effective alternative therapeutic agent for UC from a new perspective,and also provides a feasible method for basic chemical research and pharmacological research of BXXXD.
基金supported by Tianjin Science and Technology Project,China(No.22YFZCSN00240)the Open Project of Liquor Making Biological Technology and Application of Key Laboratory of Sichuan Province(NJ2021-06 and NJ2022-01).
文摘Organic acids are critical flavor contributors in light-flavor Baijiu(LFB).The binding of organic acids and volatile compounds may affect the release of flavor in Baijiu.In this study,the effects of different concentrations of lactic acid,hexanoic acid,butyric acid,and acetic acid on the release of key aroma-active compounds in LFB were investigated.Twenty volatile compounds were identified as key aroma-active compounds in four LFB samples using odor activity values combined with aroma recombination,and omission experiment methods.Furthermore,as the concentrations of organic acids were increased in the simulated LFB solution,significant changes in the release of key aroma-active compounds occurred.The addition of lactic acid from 0.5-fold to 5-fold resulted in all key aroma-active compounds exhibiting stronger releases,especially the addition of a 3-fold concentration of lactic increased the release of key esters to about twice.In contrast,the effect of hexanoic acid,butyric acid,and acetic acid on the release of key aroma-active compounds showed a concentration-dependent trend.This suggests that the specific structures of volatiles and organic acids alter the intermolecular interactions between them,thereby altering the aroma release.The results reveal that different organic acids alter the overall aroma profile by affecting the release of volatile compounds in the LFB matrix.
基金supported by a key joint grant for regional innovation from the National Natural Science Foundation of China(Grant Number U22A20547).
文摘Environmental conditions are the crucial factors that influence the flavor of dajiang.This study aimed to explore the association between microorganisms and flavor substances of Liaoning dajiang prepared under different environmental conditions.This study used physicochemical analyses,HS-SPME-GC-MS(headspace solid phase micro-extraction gas chromatography-mass spectrometry),and high-throughput sequencing to explore the physicochemical properties,volatile flavor profiles,and microbial communities of dajiang of Liaoning.The re-sults revealed that the volatile flavor substances and microbiota of dajiang from the four regions exhibited different degrees of variations.The four volatile flavor substances(including 1-octen-3-ol,benzeneacetaldehyde,octanoic acid and styrene)and three microorganisms(including Lactobacillus renini,Sterigmatomyces halophilus and Sporosarcina spp.)were the key differential volatile flavor markers and biomarkers of dajiang from different regions,respectively.Furthermore,DMMP(differential between maximum and minimum pressure)and reducing sugar content were the key factors affecting bacterial community composition,while the days of rainfall and TA(titratable acidity)were the key factors influencing fungal community composition.The association analysis demonstrated that Staphylococcus,Bacillus,Leuconostoc,Corynebacterium,Microascus,Aspergillus,and Debar-ymyces were responsible for the formation of characteristic flavor in Liaoning dajiang.This study will greatly help us understand the regional characteristics of dajiang and the potential role of environmental factors in flavor profiles mediated by microbes and lay the foundation for producing high-quality dajiang.
基金supported by the Shanxi Province Key R&D Plan(202302140601017)Shanxi Province Modern Agricultural Industry Technology System Construction Project(2025CYJSTX10-03)Shanxi Agricultural University Quwo Fruit and Vegetable Research Institute Prepared Food PhD Workstation Project(2024CCY-15-2).
文摘Myofibrillar proteins(MPs),as a crucial component of muscle proteins,play a vital role in enhancing the flavor characteristics of meat products by adsorbing flavor compounds.The research firstly examined how ultrasound treatment(UT)at various power levels(0,400,600,800,and 1000 W)influenced the structure of MPs,the physicochemical properties,and the flavor profiles of reduced-salt braised beef.The optimal ultrasonic power and the key volatile compounds(VOCs)were identified.The interaction patterns of MPs and the VOCs were further explored,and the mechanisms of enhanced flavor binding capacity by UT were analyzed by molecular docking.The findings showed that UT significantly reduced(P<0.05)the hardness and cooking loss of beef,while significantly increasing(P<0.05)the water content,free fatty acids,and the variety and concentration of VOCs.UT also improved the degradation and solubility of MPs.Ultrasound power of 800W and five key VOCs(hexanal,nonanal,octanal,heptanal,and 1-octen-3-ol)were selected to further clarify the interactions of MPs and VOCs.Additionally,UT enhanced the binding capacity of MPs with VOCs,which was attributed to the enhanced hydrogen bonding,hydrophobic interactions,and van der Waals forces induced by UT.Thus,an appropriate UT can improve the quality of reduced-salt braised beef,especially for enhanced flavor.This study provides a theoretical basis for the application of ultrasonic technology in reduced-salt meat product processing.
基金supported by the National Natural Science Foundation of China(Project No.32160547)Key Research and Development Program of Jiangxi Province(20232BBF60024)+2 种基金Vegetable Industry Technology System Post Expert Project of Jiangxi Province(Project No.JXARS-06)Ten major directions of Guangdong Agricultural Science and Technology Innovation in the 14th Five-Year Plan(Project No.2023SDZG04)Key Core Agricultural Technology Tackling Project of Jiangxi Province(JXNK202303-05)。
文摘Suansun is a naturally fermented vegetable with unique flavor that depends on metabolic activities of microbiota.However,the formation mechanism of the key flavor driven by active microbiota during suansun fermentation is unclear.In this study,metatranscriptomics and metabolomics were used to analyze the key flavor profiles as well as the core functional microorganisms for flavor formation.HS-SPME-GC-MS and UPLC-Q-TOF/MS identified that organic acids,esters,alcohols,aldehydes,phenols and small peptides exert an important influence on the flavor formation of suansun.Based on the metatranscriptomic data,the metabolic network related to the formation of key flavors of suansun was reconstructed.Functional annotation further indicated that 5 genera(including Lactococcus,Enterococcus,Leuconostoc,Lactiplantibacillus and Weissella),which can actively produce enzymes that related to flavor synthesis,were the core functional microorganisms for flavor formation of suansun.These findings contributed to a better understanding of the flavor formation mechanism in suansun and other naturally-fermented foods.
基金supported by the National Natural Science Foundation of China(No.32201998,No.22378274)the Key Food Program of Sichuan Province(No:20ZDYF0004)the Fundamental Research Funds for the Central Universities(No.YJ202376)。
文摘Chinese horse bean-chili-paste(CHCP)is a traditional and famous high-salt fermented condiment in southwest China,and salt reduction strategy in this industry is imperative.In this study,we investigated the effect of inoculation with two endogenous strains(Tetragenococcus halophilus and Wickerhamiella versatilis)on the products quality at different salinity.The results showed that salt reduction combined with microbial inoculation showed prominent impact on the volatile profile.A total of 15 compounds was identified as key flavors,and bioturbation fermentation could significantly promote the concentrations of many pleasant aroma volatiles.Quantitative microbial profile analysis identified 29 key genera that might benefit microbial stability.In addition,bioturbation fermentation stimulated more microbial communities to contribute to the formation of key flavors.Moreover,the metabolic pathways of key flavor compounds were further investigated and preliminary results suggest that bioturbation under low-salt conditions promotes high expression of enzymes involved in the formation of these compounds,thereby increasing the abundance of key flavor compounds.These results revealed the variations of microbial communities in low-salt CHCP after biofortification fermentation and their influences on flavor metabolism,which could provide references for the manufacture of low-salt fermented foods.
