Characterization of the flavor profile and microbial-driven mechanism of characteristic flavor formation in Yuxi Taihe Douchi

Key Points

• The flavor profile of Yuxi Taihe Douchi varies significantly due to microbial activity, influencing taste.
• Key findings include the identification of 15 volatile compounds linked to specific flavors.
• Observational analysis across diverse fermentation processes shows the impact of microbial activity on flavor development.
• These insights could enhance flavor optimization in fermented foods, supporting better quality control.