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<p>Yuxi Taihe Douchi (THDC) is a traditional fermented condiment from the multi-ethnic region of Yunnan Province, known for its distinctive sensory properties. However, the lack of characteristic flavor research has restricted its product iteration upgrade and commercial promotion. This study comprehensively investigated the flavor characteristics, flavor dynamic changes during fermentation, and their associations with microbial diversity in THDC. Results indicated that esters, phenols, and aldehydes were the predominant aroma compounds contributing to its aroma. A total of 22 key volatile flavor compounds (VFCs) were identified, among which 1-octen-3-ol, methional, benzene acetaldehyde, and 4-vinylguaiacol exhibited the highest odor activity values (OAVs) of 316.56, 378.10, 427.23, and 749.73, respectively. High-throughput sequencing identified ten dominant microbial genera in THDC, including <i>Staphylococcus</i>, <i>Bacillus</i>, <i>Weissella</i>, and <i>Aspergillus</i>. Spearman correlation analysis revealed that core microorganisms such as <i>Acinetobacter</i>, <i>Achromobacter</i> and <i>Aspergillus</i> were positively correlated with various free amino acids and aroma compounds. These findings enhance the understanding of microbial community succession in Yuxi THDC and offer a theoretical basis for flavor strain selection, thereby providing a theoretical foundation for flavor enhancement and development of novel Douchi products with regional characteristics.</p>

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Characterization of the flavor profile and microbial-driven mechanism of characteristic flavor formation in Yuxi Taihe Douchi

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年1月29日

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  • Changzheng Wu,
  • Hui Wu,
  • Ruiqi Jin,
  • Jiaqian Liang,
  • Xing Tong

摘要

Yuxi Taihe Douchi (THDC) is a traditional fermented condiment from the multi-ethnic region of Yunnan Province, known for its distinctive sensory properties. However, the lack of characteristic flavor research has restricted its product iteration upgrade and commercial promotion. This study comprehensively investigated the flavor characteristics, flavor dynamic changes during fermentation, and their associations with microbial diversity in THDC. Results indicated that esters, phenols, and aldehydes were the predominant aroma compounds contributing to its aroma. A total of 22 key volatile flavor compounds (VFCs) were identified, among which 1-octen-3-ol, methional, benzene acetaldehyde, and 4-vinylguaiacol exhibited the highest odor activity values (OAVs) of 316.56, 378.10, 427.23, and 749.73, respectively. High-throughput sequencing identified ten dominant microbial genera in THDC, including Staphylococcus, Bacillus, Weissella, and Aspergillus. Spearman correlation analysis revealed that core microorganisms such as Acinetobacter, Achromobacter and Aspergillus were positively correlated with various free amino acids and aroma compounds. These findings enhance the understanding of microbial community succession in Yuxi THDC and offer a theoretical basis for flavor strain selection, thereby providing a theoretical foundation for flavor enhancement and development of novel Douchi products with regional characteristics.