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Multi-omics profiling and correlation analysis of microbial succession and dynamic flavor formation in Zhejiang rosy vinegar
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DOI：10.1016/j.fochx.2026.104273.png)
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Abstract
En 中文
• Integrated multi-omics decodes the flavor-forming chemistry of ZRV. • Microbial succession was mapped to dynamic volatile and non-volatile profiles. • Metabolic activity of Saccharomyces and Acetobacter drives early ester synthesis. • Amino acid degradation and organic acids determine the core non-volatile taste. • Monascus and Lactobacillus are closely linked to robust antioxidant capacity.
Keywords:
Zhejiang rosy vinegar
Fermentation
Multi-omics
Microbial succession
Flavor formation
Correlation network
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