文献类型：期刊文献

英文题名：Comprehensive multi-omics analysis of fermented Chinese artichoke: Insights from Flavoromics, metagenomics, and untargeted metabolomics

作者：Peng, Qi[1];Cheng, Shuangqi[1];Huang, Xiaoli[3];Pu, Yang[3];Xie, Guangfa[2]

机构：[1]Shaoxing Univ, Natl Engn Res Ctr Chinese CRW, Branch Ctr, Sch Life & Environm Sci, 900 Chengnan Rd, Shaoxing 312000, Peoples R China;[2]Zhejiang Shuren Univ, Coll Biol & Environm Engn, Key Lab Pollut Exposure & Hlth Intervent Zhejiang, Hangzhou 310015, Peoples R China;[3]Shaoxing Testing Inst Qual & Tech Supervis, 8 Huagong St, Shangyu 312366, Shaoxing, Peoples R China

年份：2025

卷号：467

外文期刊名：FOOD CHEMISTRY

收录：SCI-EXPANDED(收录号：WOS:001372628100001)、、EI(收录号：20244917473310)、Scopus(收录号：2-s2.0-85210761768)、WOS

基金：This work was supported by the Zhejiang Shaoxing Huangjiu Industry Innovation Service Complex- Technological Innovation Project in Zhejiang Province (No.2023KJ082) ; Foundation of Public Projects of Zhejiang Province, China (No.LGN22C200008) ; Program Foundation of Public Projects of Shaoxing city, Zhejiang Province, China (No.2018C30010) ; Foundation of Public Projects of Zhejiang Province, China (No.2017C32101) ; Shaoxing University Fund (No.08021066) , Shaoxing University Fund (No.08220102213) .

语种：英文

外文关键词：Fermented Chinese artichoke; Fermented vegetable; Metagenomics; VOCs; Flavor; Untargeted metabolomics

外文摘要：Fermented Chinese Artichoke, a traditional Chinese fermented vegetable, has a distinctive flavor profile shaped by its fermentation process. This study applied flavoromics, metagenomics, and untargeted metabolomics to comprehensively analyze flavor compounds, microbial communities, and metabolic transformations during fermentation. We identified 43 volatile organic compounds (VOCs), with Terpineol, 1-Hexanol, and Linalool as the predominant components. Metagenomic analysis highlighted Lactiplantibacillus plantarum, Priestia megaterium, and Pediococcus pentosaceus as the dominant species, while Lactiplantibacillus, Pediococcus, and Bacillus were key in flavor development. Untargeted metabolomics further revealed increases in organic acids, amino acids, and umami compounds, contributing to flavor enhancement. These findings offer valuable insights into flavor formation mechanisms in Fermented Chinese Artichoke and provide guidance for improving its industrial fermentation quality.