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Unraveling the mechanism of “smelling slightly off but tasting delicious” of fermented sour pork via multi-omics analysis: insights from microbial community analysis, flavoromics, untargeted metabolomics and targeted metabolomics
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DOI：10.1016/j.fochx.2026.104295.png)
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Abstract
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• First time to clarified “smelling slightly off but tasting delicious” flavor for FSP. • Esters, alcohols and terpenoids provide a pleasant flavor for FSP. • Rich in amino acids, peptides and fatty acid derivatives make FSP “tasting delicious”. • High concentrations of some terpineols and ketones lead to “smelling slightly off”. • TAA in 60 d FSP increased by about 11-fold.
Keywords:
FSP
Bacterial community succession
Volatile compounds
Non-volatile compounds
HS-SPME/GC–MS
Smelling slightly off but tasting delicious
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