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January 29, 2026Scientific ReportsOpen Access

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

Changzheng Wu Hui Wu Ruiqi Jin Jiaqian Liang Xing Tong

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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.

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Implication

Analysis characterizes flavors in Yuxi Taihe Douchi, revealing microbial roles in flavor formation.

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Cite This Study

Wu et al. (2026) studied this question.

synapsesocial.com/papers/69a75d92c6e9836116a27be0 https://doi.org/10.1038/s41598-026-37349-6

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