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<p>To enhance the quality and flavor of fermented jujube juice, this study applied ultrasound treatment (UST) at different fermentation stages and employed a combined flavoromics and metabolomics approach for analysis. The research discovered that applying UST at the 8&#xa0;h mark (UST 8) was the optimal strategy, significantly enhancing microbial growth, total phenolics, flavonoids, and antioxidant activity. A total of 13 characteristic flavor substances were identified by GC-IMS and GC-MS. UST 8 yielded the most desirable flavor profile, characterized by the highest proportion of 10 key aromatic compounds, including 2,5-dimethylfuran and beta-damasnone. Metabolic pathway analysis revealed that the catabolism of branched-chain amino acids and the degradation of lipids were central to this process, identifying L-valine, DL-leucine, and linalyl acetate as potential flavor biomarkers. This provides a novel processing strategy and a scientific basis for the industrial production of premium functional beverages, directly informing quality control and product development.</p>

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Integration of non-targeted metabolomics and flavoromics techniques: revealing the formation mechanism of flavor diversity in ultrasonic co-fermentation of jujube juice

  • 期刊论文

  • 发表日期：

    2026年3月9日

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  • Yunli Chen,
  • Shunfeng Li,
  • Kexin Li,
  • Xinxin Du,
  • Lihua Zhang,
  • Xiaoyuan Wang

摘要

To enhance the quality and flavor of fermented jujube juice, this study applied ultrasound treatment (UST) at different fermentation stages and employed a combined flavoromics and metabolomics approach for analysis. The research discovered that applying UST at the 8 h mark (UST 8) was the optimal strategy, significantly enhancing microbial growth, total phenolics, flavonoids, and antioxidant activity. A total of 13 characteristic flavor substances were identified by GC-IMS and GC-MS. UST 8 yielded the most desirable flavor profile, characterized by the highest proportion of 10 key aromatic compounds, including 2,5-dimethylfuran and beta-damasnone. Metabolic pathway analysis revealed that the catabolism of branched-chain amino acids and the degradation of lipids were central to this process, identifying L-valine, DL-leucine, and linalyl acetate as potential flavor biomarkers. This provides a novel processing strategy and a scientific basis for the industrial production of premium functional beverages, directly informing quality control and product development.