Multi-Omics Elucidation of Flavor Characteristics in Compound Fermented Beverages Based on Flavoromics and Metabolomics

作者：Xiaolong Li, Jun Ma, Yannan Chu, Hui Li, Zhang Yin, Abo Li, Yonghua Jia · 发表于：Foods · 年份：2025 · DOI：10.3390/foods14234119 · 被引用次数：7 · 研究领域：Fermentation and Sensory Analysis、Probiotics and Fermented Foods、Biochemical and biochemical processes

To characterize the key odorants and elucidate the flavor profiles of compound fermented beverages after fermentation, single-compound fermented beverages (GW, AW) and a compound fermented beverage (CW) were prepared using Italian Riesling grapes and SirPrize apples as raw materials. The flavor and metabolite profiles were systematically analyzed by integrating flavoromics (comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry, GC × GC-TOF MS) and metabolomics (LC-MS/MS). The results demonstrated that CW exhibited the most favorable acid/reducing sugars (2.18), imparting a drier taste and superior stability. Compounds with relative odor activity values (rOAV) greater than 1-including 3-methyl-1-butyl acetate, ethyl hexanoate, ethyl butanoate, and ethyl octanoate-collectively contributed prominent fruity, floral, and sweet aromas to all three wine types. Ethyl decanoate provided an additional distinctive traditional fruity note specifically to AW, while 1-octen-3-ol contributed a mushroom-like aroma to both GW and CW. Moreover, 3-methylbutanal, 4-ethyl-2-methoxyphenol, and ethyl 3-methylbutanoate added additional significant aroma contributions to CW, imparting floral, clove-like, and fruity notes, respectively. Notably, ethyl hexanoate (fruity aroma) exhibited a remarkably high rOAV of 27.43 in CW, significantly surpassing its levels in the single-substrate fermentations. Lipid metabolism and the phenylpropanoid pathway were significantly activated...