Integration of volatilomics and microbiome diversity reveals key flavor-related metabolic pathways in semi-dried large yellow croaker (Pseudosciaena crocea).

A complex microbial community is critical for developing unique flavors in semi-dried large yellow croaker (Pseudosciaena crocea). Volatilomics analysis identified hexanal, heptanal, nonanal, phenylacetaldehyde, 1-octen-3-ol, and butanoic acid were identified as the key flavor compounds in the fish. Clostridium sensu stricto was the dominant genus, with a relative abundance of 79.78 % after 4 days of air-drying. Validation results showed a positive association between the accumulation of nonanal, phenylacetaldehyde, and butanoic acid and the presence of Clostridium sensu stricto. Significant correlations were also observed between the genera of Lactobacillus and Microbacterium and the key flavor compounds of hexanal and heptanal. Microorganisms contribute to the metabolism of these compounds, primarily through the metabolism of phenylalanine, linoleic acid, linolenic acid, arachidonic acid, and pyruvate. This flavor-regulating role of microorganisms presents them as potential targets for flavor enhancement in traditional aquatic products.