Divergent volatile metabolomes and flavor attributes in rice fermented by Aspergillus oryzae and Aspergillus flavus

Key Points

• Rice fermented by Aspergillus oryzae exhibits a richer sensory profile than that by Aspergillus flavus, enhancing its appeal.
• The primary finding is that A. oryzae’s volatilome is enriched with alcohols and ketones, contributing to desirable taste attributes.
• This analysis highlighted high levels of fruity, umami, and malty notes associated with A. oryzae fermentation, showcasing its potential in food production.
• These findings suggest that fermentation processes can be optimized through domestication, affecting flavor profiles significantly.