Effects of Zygosaccharomyces rouxii on metabolites and volatile substances during the fermentation of jujube beverage based on LC-MS, HS-GC-IMS and ET analysis.

Fermentation can significantly change the chemical composition and aroma profile of beverage. In this study, a strain of Zygosaccharomyces rouxii was isolated from naturally fermented concentrated jujube beverage. The effects of Zygosaccharomyces rouxii on the metabolites and flavor of the fermented jujube beverage were analyzed using LC-MS, HS-GC-IMS, and ET. A total of 662 metabolites were detected by LC-MS, from which 29 major differential metabolites across 7 categories were identified. Using HS-GC-IMS, 58 volatile components were detected. Fermentation added 34 new aroma compounds to the jujube concentrated beverage, with esters being the most abundant, which imparted a unique aroma to the beverage. After fermentation, the sour and salty tastes increased significantly, while the astringent taste showed a slight increase. Therefore, the jujube concentrated beverage demonstrated improved taste and flavor following fermentation. This study provides a theoretical basis for the application of Zygosaccharomyces rouxii in fermented beverage.