Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromics
文献类型： 外文期刊
作者： Li, Yujie 1 ; Wu, Yanyan 1 ; Chen, Shengjun 1 ; Zhao, Yongqiang 1 ; Li, Chunsheng 1 ; Xiang, Huan 1 ; Wang, Di 1 ; Wang, Yueqi 1 ;
作者机构： 1.Chinese Acad Fishery Sci, South China Sea Fisheries Res Inst, Natl R&D Ctr Aquat Prod Proc, Key Lab Aquat Prod Proc,Minist Agr & Rural Affairs, Guangzhou 510300, Peoples R China
2.Beibu Gulf Univ, Guangxi Coll, Qinzhou 535000, Guangxi, Peoples R China
3.Beibu Gulf Univ, Univ Key Lab Dev & High value Utilizat Buibu Gulf, Coll Food Engn, Qinzhou 535000, Guangxi, Peoples R China
4.Ocean Univ China, Coll Food Sci & Engn, Qingdao 266000, Peoples R China
5.Sanya Trop Fisheries Res Inst, Key Lab Efficient Utilizat & Proc Marine Fishery R, Sanya 572018, Peoples R China
关键词： Fermented golden pompano; Flavoromics; Metagenomics; Metabolic pathway; Ester compound formation
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.0； 五年影响因子：8.5 ）
ISSN： 0963-9969
年卷期： 2025 年 203 卷
页码：
收录情况： SCI
摘要： Fermented pompano (Trachinotus ovatus) is a traditionally popular fermented seafood throughout Asia. Its distinctive flavor profile is primarily attributed to the microbial metabolic conversion of nutrients, which produces specific volatile compounds. Two-dimensional flavoromics of mature pompano revealed that various volatile flavor compounds accumulate throughout fermentation, with fruity (predominantly esters) and oleogustus (primarily ketones) being key flavor markers. S-curve analysis further demonstrated synergistic and additive interactions between these compounds, which enhance flavor release. Metagenomics and Kyoto Encyclopedia of Genes and Genome analysis revealed that amino acid metabolism was the pivotal pathway for ethyl ester synthesis, with Staphylococcus equorum being positively correlated with esters such as ethyl isobutyrate and ethyl enanthate. This study elucidated the interrelationship between flavor compounds and the microbial community in fermented pompano, which is expected to provide insights into flavor modulation and guide the selection of strains that produce key esters in fermented seafood products.
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