Investigating the mechanism of the flavor formation in Sichuan sun vinegar based on flavor-orientation and metagenomics

Abstract

Fermentation and aging are the key stages of flavor formation in Sichuan sun vinegar (SSV), but the generation mechanisms of the flavor produced by these processes are unknown. However, complex microbial metabolism is critical to the flavor development of SSV. In this study, we analyzed the key flavor compounds present in SSV. Combined with odor activity value (OAV), the main aroma components of SSV were screened, and the relationship between microorganisms and key flavor formation was predicted using metagenomic sequencing technology. The results revealed 38 key flavor compounds in SSV. <i>Lactobacillus</i>, <i>Weissella</i>, <i>Acetobacter</i>, <i>Lichtheimia</i>, <i>Pediococcus</i>, <i>Oenococcus</i>, <i>Brettanomyces</i>, <i>Kazachstania</i>, <i>Pichia</i>, <i>Xanthomonas</i>, <i>Lenconostoc</i> are widely involved in the production of key flavor compounds such as 2,3-butanediol, 2-Furanmethanol, phenylethanol, 3-(Methylthio)-1-propanol, acetic acid, lactic acid, butyric acid, isovaleric acid and other organic acids. Among them, <i>Lichtheimia</i> and <i>Lactobacillus</i> are important genera for the degradation of starch, arabinoxylan and cellulose. The acetaldehyde,4-ethyl-2-methoxy-phenol and 2-methoxy-4-methyl-phenol production pathway may be related to <i>Lactobacillus</i>, <i>Acetobacter</i> and <i>Brettanomyces</i>. This study provides a new understanding of the key flavor-formation stage and flavor compound generation mechanism of SSV and provides a reference for the screening and isolation of functional strains and the reconstruction of microbial communities.