Exploring the link between flavor compounds and bacterial community structure of traditional fermented Jiang-shui in Gansu province

The correlation between flavor profiles and microbial communities in Jiang-shui, a traditional fermented vegetable product from Northwest China, remains incompletely understood. To address this research gap, we analyzed Jiang-shui samples from three regions in Gansu Province (Dingxi, Lanzhou, and Tianshui). Flavor compounds were characterized using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry (HS-SPME-GC-MS), revealing 44, 27, and 32 compounds in Dingxi, Lanzhou, and Tianshui samples, respectively. Distinct regional flavor profiles were observed: Dingxi samples exhibited a higher abundance of hydrocarbons, Lanzhou samples were rich in alcohols, and Tianshui samples contained more acids. Concurrently, high-throughput sequencing (HTS) analysis demonstrated significantly greater microbial richness and diversity in Tianshui Jiang-shui compared to samples from Lanzhou and Dingxi (<i>p < 0.05</i>). UPGMA (Unweighted Pair Group Method with Arithmetic Mean) clustering confirmed significant regional differences in microbial composition. LEfSe (Linear Discriminant Analysis Effect Size) analysis identified 17 significantly differential bacterial taxa among the regions. Notably, the relative abundance of <i>Acetobacter</i> showed a strong positive correlation with the flavor compounds (<i>Z</i>)-3-Hexen-1-ol and (<i>E</i>)-3-hexenoic acid (<i>p < 0.01</i>). These results demonstrate that Jiang-shui from different regions of Gansu possesses distinct flavor profiles and microbial communities. Crucially, this study establishes a clear correlation between these factors, addressing a key research gap and providing insights into the regional characteristics and quality formation mechanisms of Jiang-shui.