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<p>Agarwood formation in nature is an extremely slow process, and the mechanisms by which endophytic fungi influence volatile metabolite biosynthesis and aroma quality remain insufficiently understood. This study aimed to investigate how different endophytic fungal strains regulate the volatile metabolic profile, aroma characteristics, and bioactive potential of agarwood essential oil. In this study, three endophytic fungi isolated from one-year-old agarwood were identified as <i>Fusarium sp.</i> (FS), <i>Phaeoacremonium</i> sp. (PS), and <i>Penicillium</i> sp. (PC) based on morphological characteristics and ITS region phylogenetic analysis. An ethanol extraction process was optimized using response surface methodology, and the optimal extraction conditions were determined as 34.85&#xa0;h extraction time, 41.24℃temperature, 89.75% ethanol concentration, and a liquid-to-solid ratio of 10.51:1 (mL/g), achieving an extraction yield of (6.11 ± 0.14) %. GC–MS analysis identified 83 volatile metabolites across agarwood essential oils from different formation modes, dominated by sesquiterpenes (66.27%) and chromones. Fungal inoculation significantly reshaped the volatile metabolic profiles, particularly by increasing sesquiterpenes and chromones (<i>p</i> &lt; 0.05). Relative odor activity value (ROAV) analysis identified alpha-elemol, (+)-nootkatone, benzaldehyde, benzylacetone, and ethyl 3-phenylpropionate as key contributors to the woody–floral–fruity–spicy aroma of agarwood. The PS group exhibited significantly higher levels of oxygenated sesquiterpenes and 2-(2-phenylethyl) chromone derivatives than naturally formed agarwood (<i>p</i> &lt; 0.05).</p>

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Endophytic fungal inoculation reshapes volatile metabolism, aroma complexity, and bioactivity of agarwood essential oil

  • 期刊论文

  • 发表日期：

    2026年7月4日

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  • Jinfeng Zhou,
  • Jinquan Du,
  • Jiguo Yang

摘要

Agarwood formation in nature is an extremely slow process, and the mechanisms by which endophytic fungi influence volatile metabolite biosynthesis and aroma quality remain insufficiently understood. This study aimed to investigate how different endophytic fungal strains regulate the volatile metabolic profile, aroma characteristics, and bioactive potential of agarwood essential oil. In this study, three endophytic fungi isolated from one-year-old agarwood were identified as Fusarium sp. (FS), Phaeoacremonium sp. (PS), and Penicillium sp. (PC) based on morphological characteristics and ITS region phylogenetic analysis. An ethanol extraction process was optimized using response surface methodology, and the optimal extraction conditions were determined as 34.85 h extraction time, 41.24℃temperature, 89.75% ethanol concentration, and a liquid-to-solid ratio of 10.51:1 (mL/g), achieving an extraction yield of (6.11 ± 0.14) %. GC–MS analysis identified 83 volatile metabolites across agarwood essential oils from different formation modes, dominated by sesquiterpenes (66.27%) and chromones. Fungal inoculation significantly reshaped the volatile metabolic profiles, particularly by increasing sesquiterpenes and chromones (p < 0.05). Relative odor activity value (ROAV) analysis identified alpha-elemol, (+)-nootkatone, benzaldehyde, benzylacetone, and ethyl 3-phenylpropionate as key contributors to the woody–floral–fruity–spicy aroma of agarwood. The PS group exhibited significantly higher levels of oxygenated sesquiterpenes and 2-(2-phenylethyl) chromone derivatives than naturally formed agarwood (p < 0.05).