Higher alcohols (HAs) and acetate esters (AEs) are crucial volatile flavor compounds in Chinese huangjiu. The imbalance between HAs and AEs leads to poor flavor quality, lack of drinking comfort and headaches after drinking. By comparing the metabolic profiles and gene expression of Saccharomyces cerevisiae jiangnan1# with control strain (85#), 12.38% reduction in HA levels during unilateral fermentation was identified, especially a significant 47.32% drop in 2-phenethyl alcohol, without affecting AEs levels (P > 0.05). Bilateral fermentation strategies further optimized HA reduction by 8.33% and increased AEs significantly. Transcriptome data highlighted the down-regulation of key enzymes ARO9 and ARO10 in the Ehrlich pathway, linked to reduced HA synthesis, and the up-regulation of ALDH and acetyl-CoA synthase, promoting AE accumulation. The results showed that jiangnan1# strain-specific fermentation characteristics, particularly the regulation of key metabolic pathways, are the primary drivers of differences in HAs and AEs in huangjiu fermentation. These findings are instrumental in developing targeted metabolic strategies for enhancing the aroma profile of huangjiu, emphasizing the role of microbial modulation in food fermentation processes.
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