Integration of volatile flavor metabolomics and metagenomics reveals microbial-enzymatic pathways governing key aromatic volatile compound biosynthesis in Hongqujiu fermentation
. Overall, this study elucidates the microbial-enzymatic basis of VFC biosynthesis and establishes a comprehensive flavor metabolic framework for HQJ fermentation, providing a theoretical foundation for aroma quality improvement.
Authors
- Jinzhi Han
- Zihua Liang (ORCID: https://orcid.org/0009-0002-5787-8490)
- Suwen Tang
- Xucong Lv
- Hao Wang
- Guimei Chen
- Li Ni
Institutions
- Institute of Food Science and Technology (CN)
- Fuzhou University (CN)
Publication Details
- Journal
- Food Chemistry X
- Published
- 2026-04-01
- DOI
- https://doi.org/10.1016/j.fochx.2026.103811
- Primary Topic
- Fermentation and Sensory Analysis
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Fujian Provincial Finance Department
- National Natural Science Foundation of China