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This study comprehensively characterized the dynamic flavor profiles of Yibin Yacai under traditional dry-salted (LG) and salt-fermented (YZ) processes using untargeted metabolomics and flavoromics. Non-volatile metabolites and volatile compounds were analyzed via LC-MS/MS and HS-SPME-GC×GC-TOFMS, respectively. A total of 751 metabolites and 346 volatile compounds were identified. Significant differences in metabolite profiles were observed: YZ samples showed gradual accumulation of lipids, carbohydrates, and esters, while LG samples exhibited higher levels of amino acids and key flavor compounds (e.g., 1-hexanol, furfural). Sensory evaluation revealed superior sweetness, fruitiness, and floral notes in LG6. YZ6's high fattiness may stem from lipid accumulation during salt-fermentation. Processing critically shapes sulfur compounds, decreasing in LG but accumulating in YZ due to distinct microbial activities. KEGG pathway analysis indicated divergent metabolic transformations: LG samples enriched phenylpropanoid biosynthesis and arginine/proline metabolism, while YZ samples activated shikimate-derived alkaloid and aromatic amino acid pathways. Correlation analysis highlighted strong associations between characteristic non-volatile metabolites (e.g., campesterol, 5-hydroxy-L-tryptophan) and volatile compounds (e.g., β-myrcene, D-limonene), with phenolic derivatives (4-ethylphenol) closely linked to amino acid metabolism. These findings elucidate the molecular basis of flavor formation in Yibin Yacai and provide insights for optimizing fermentation processes to enhance product quality. • Integrated metabolomics and flavoromics analysis revealed the dynamic evolution of flavor profiles in Yibin Yacai under salt-fermented and dry-salting fermentation processes. • Dry-salting enriched amino acids and phenolic acids, correlating with superior sweetness and fruitiness, while salt-fermentation accumulated lipids and esters, enhancing fattiness. • Strong correlations between key non-volatile metabolites (e.g., campesterol) and volatile compounds (e.g., D-limonene) elucidated the molecular basis of aroma formation.
Zou et al. (Fri,) studied this question.