Microbiota and volatile flavor profiles of traditional homemade jiangshui from Northwest China

BACKGROUND: Jiangshui is a traditional fermented vegetable beverage in Northwest China. To systematically reveal the microbiota and volatile flavor profiles of traditional fermented jiangshui, 40 traditional homemade jiangshui samples collected from Gansu (GS), Shaanxi (SN), and Shanxi (SX) were analyzed. RESULTS: ). Free amino acid (FAA) profiling revealed that SN samples had the highest total FAA content among the three regions. PacBio third-generation full-length 16S rRNA and ITS amplicon sequencing identified 1708 bacterial and 530 fungal species. Dominant taxa included Limosilactobacillus fermentum, Lactobacillus amylolyticus, Geotrichum candidum, Pichia kudriavzevii, and Kazachstania exigua. Electronic nose (E-nose) analysis demonstrated a distinct separation between GS samples and SN/SX samples in flavor profiles. Furthermore, headspace solid-phase microextraction gas chromatography quadrupole time-of-flight mass spectrometry (HS-SPME-GC-Q-TOF/MS) analysis detected 74 volatile flavor compounds (VFCs). Nine key differential compounds (variable importance in projection (VIP) > 1 and odor activity value (OAV) > 1), including 1-octen-3-ol, hexanal, and dimethyl disulfide, contributed to flavor differentiation among the samples. Correlation analysis suggested that Limosilactobacillus, Loigolactobacillus, Schleiferilactobacillus, Paraburkholderia, Pichia, Kurtzmaniella, and Wickerhamomyces were potentially associated with the formation of key flavor compounds. CONCLUSION: This study clarifies physicochemical, microbiota and flavor profiles of traditional homemade jiangshui from Northwest China, providing a basis for defined starter cultures and standardized production.