Flavor Changing Research Articles

Top quark production through flavor violating neutral currents within the 2HDM type-III

In this paper, we explore the parameter space for processes with fermionic flavor violation within the Two Higgs Doublets Model (2HDM) type III, processes of Flavor Changing Neutral Currents (FCNCs) are present at Leading Order (LO) as dynamics beyond the Standard Model (SM) are included. We analyze the possible Yukawa couplings beyond the SM involving the quark top, as the experimental signatures would be a clear signal to conclude about the model. The processes we analyzed are same sign top pair production at the [Formula: see text] collisions, and single top quark production in [Formula: see text] collisions, through Deep Inelastic Scattering (DIS). To examine the scenarios that could exhibit such exotic events, we perform a scan in the parameter space to determine the observation possibilities for FCNC. We show the results considering the model parameters, coming from modified Yukawa interactions, [Formula: see text] of the order one. In addition, we explore the order of magnitude of possible single top production via [Formula: see text], at the proposed muon–proton collider. We found scattering values for these exotic processes of up to [Formula: see text].

Dark matter as the trigger of flavor changing neutral current decays of the top quark

We suggest a simplified model that simultaneously addresses the dark matter problem and gives rise to top-quark flavor changing neutral current (FCNC) interactions at the one-loop order. The model consists of two extra SU(2)L gauge singlets: a colored mediator of spin zero (S) and a right-handed fermion (χ); both are odd under an Z2 symmetry. The right-handed fermion plays the role of the dark matter candidate. In this model, the presence of the two dark sector particles generates one-loop induced FCNC decays of the top quark into light quarks and bosons such as the gluon, the photon, the Z boson, or the Higgs boson. As a case study, we analyze the top-quark FCNC decays into light quarks (u or c) and Z or Higgs bosons. We then study the reliable solutions to the dark matter problem by estimating the regions in the parameter space that are consistent with the measurement of the dark matter relic density. We also revisit the bounds from the searches of dark matter in events with at least one high-pT jet and large missing transverse energy at the Large Hadron Collider (LHC). We then define four benchmark points that are consistent with the existing constraints from collider experiments and cosmology. We finally estimate, for these benchmark scenarios, the rates of a broad range of channels that can be used to probe the connection between the top FCNC transitions and dark matter, both at the HL-LHC and at a future 100 TeV collider. Published by the American Physical Society 2024

Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review

Edible insects provide an alternative source of high-quality proteins, essential lipids, minerals, and vitamins. However, they lack the acceptability and consumption rates of more common staple foods. In contrast, pasta and noodles are globally appreciated foods that are consumed across various cultures. These products contribute greatly to the population’s energy intake but generally lack essential nutrients. Recently, edible insects have gained in popularity due to their numerous benefits, both environmental and nutritional. Current research indicates that incorporating edible insect ingredients into pasta and noodle formulations enhances their nutritional quality by increasing protein and fiber content and reducing carbohydrates. However, adding new ingredients to enrich common foods often carries technological and sensory challenges, such as changes in processing parameters, texture, flavor, and appearance. Technology assessment, scientific research, information campaigns, and public policies can help overcome these issues. This review aims to summarize the benefits of entomophagy (the consumption of insects as food) for sustainability, nutrition, and health; highlight the potential of pasta and noodles as carriers of nutritious and bioactive ingredients, including insects; and critically address the advancements in insect-enriched pasta and noodle technology, identifying current challenges, knowledge gaps, and opportunities.

Dynamic changes in flavor characteristics of black tea during solid-state fermentation with Eurotium cristatum

This study employed GC–MS, GC-IMS, and sensory evaluation to investigate dynamic changes in flavor during the solid-state fermentation of black tea by Eurotium cristatum. The results revealed a notable decrease in the bitter and astringent tastes of the black tea infusion following fermentation, while the mellow taste increased significantly. A total of 152 and 129 VOCs were detected by GC–MS and GC-IMS, respectively. And 4 key aroma-active compounds were identified by ROAV. These specific VOCs contributed floral, honey, and sweet scents, which were responsible for the fungal floral aroma in the processed black tea. Furthermore, OPLS-DA identified 31 key VOCs that played a crucial role in differentiating various fermentation stages, with day 4 recognized as a pivotal point for aroma development. The solid-state fermentation with Eurotium cristatum resulted in fermented black tea characterized by a mellow taste and a rich fungal floral aroma, enhancing the flavor quality of the tea.

Role of chemistry in modern world: Boons and banes of chemical coating effects on human health

Water is the principal component of fresh fruits and Vegetable which constitutes between 80 to 90% of a produce's fresh weight. Fruits are covered by a layer of natural wax which acts as a barrier to reduce moisture loss and at the same times give the fruit a shiny surface. Besides orange shellac, other common materials used for these purposes include starch, carrageenan, alginates, wood rosin and various waxes. Panko breadcrumbs are crucial to the vegetables being very crispy. The coatings are typically made from natural materials, such as CHI, cellulose, and pectin that are safe for human consumption. The multilayer coating method has been shown to be effective in extending the shelf life of a variety of fresh fruits and vegetables, including apples, strawberries, tomatoes, and cucumbers. Both natural waxes (carnauba, shellac, beeswax or resin) and petroleum-based waxes (usually proprietary formulae) are used, and often more than one wax is combined to create the desired properties for the fruit or vegetable being treated. However, chemical treatments, such as copper sulfate, rhodamine oxide, malachite green, and deadly carbide, used on green vegetables to enhance coloration and freshness, are often counterproductive to their nutritional value. There is multiple health risks associated with these chemicals. This study reveals that food preservatives have made a big difference in eating food every day. They help keep the food safe because they add these chemicals to prevent spoilage and retard prevent or control undesirable changes in flavor, color, texture, or consistency of food and nutritive value of food which means the Control natural spoilage of food.

Pumpkin Pomace Powder as a Bioactive Powder Ingredient for Whey Cheese Production

Pumpkin, a nutritious and economical product with health benefits, is harvested worldwide. This study investigates the feasibility of incorporating fiber-, carotenoid-, and mineral-rich pumpkin pomace powder (PPP), a by-product of pumpkin processing, into whey cheese to enhance its nutritional profile without affecting consumer acceptability. The cheese was enhanced with varying concentrations of PPP (3% and 6%), and each variant was analyzed for its nutritional content, minerals, phytochemicals, color, and sensory properties. The results demonstrate that PPP addition increased the phytochemicals (45.44–82.83 mg GAE/100 g dw) and antioxidant activity (470.25–977.41 µmol TE/g dw) of the enriched cheese. The findings show that the addition of PPP improved the nutritional, color, and minerals of the enhanced whey cheese. The sensory evaluation indicates that with up to a 3% addition of PPP, the obtained cheese was well-received by consumers, who appreciated the subtle changes in flavor and the enhanced color of the product. The structural analysis reveals that including PPP improved the moisture retention of the cheese, contributing to a creamier texture, which is a desirable attribute in cheese. The study concludes that PPP can be effectively used to enrich cheese, offering a phytochemical-enriched cheese that caters to health-conscious consumers while also addressing the issue of food waste in the pumpkin processing industry.

Review on Influence of Food Technology on the Flavor of Dairy Product

In contemporary society, people's demand for milk and dairy products is growing rapidly, and people's quality requirements for dairy products are gradually increasing. Currently, most research on dairy products focuses on nutritional composition, taste, and flavor. However, research into the changes in external and internal factors and processing and storage technology caused by flavor changes in dairy products is limited and immature. This paper comprehensively discusses the origin of flavor substances in milk and dairy products, the chemical changes caused by compounds affecting flavor, and the influence of temperature and humidity on flavor.

Influence of Aloe Vera Gel and Safe Salts on Storage Quality of Minimally Processed Carrot

ABSTRACTThis experiment investigated the impact of aloe vera gel and safe salts on the physical quality and physicochemical properties of minimally processed carrots during storage, aiming to determine the most effective edible coating postharvest treatment. The experiment employed a Completely Randomized Design (CRD) with three replications. Results indicated significant (p ≤ 0.01) effects of various treatments on the physical quality and physicochemical properties of carrots compared to untreated ones. Freshly harvested carrots were subjected to different treatments, including a control (T1), 30% aloe vera gel (T2), 1% NaCl (T3), and 1.5% NaHCO3 (T4), combinations thereof, such as 30% aloe vera gel with 1% NaCl (T5) or 1.5% NaHCO3 (T6), and 1% NaCl with 1.5% NaHCO3 (T7), and a combination of 30% aloe vera gel with 1% NaCl and 1.5% NaHCO3 (T8). Among the treatments, the combination of 30% aloe vera gel and 1% NaCl (T5) exhibited the most promising results after nine days of storage, with the lowest weight loss (1.19%), highest firmness (3.80 N), total soluble solids (TSS) content (8.40%), titratable acidity (0.477%), ascorbic acid content (9.02 mg/100 g FW), anthocyanin content (28.84 μg/g FW), phenol content (4.278 mg/100 g FW), and total sugar content (13.32%). This treatment effectively protected carrots from undesirable color, texture, and flavor changes during storage. The utilization of natural‐source‐based edible coatings containing health‐promoting additives presents a viable strategy to enhance both the internal and external qualities of minimally processed carrots. Overall, the edible coating comprising 30% aloe vera gel and 1% NaCl emerges as a promising approach for preserving the quality of minimally processed carrots.

Flavor and Device Choices Among People Who Use ENDS: Results From the PATH Study

IntroductionIn guidance published in February 2020, the FDA described their intent to prioritize enforcement against the sale of flavored cartridge-based electronic nicotine delivery systems (ENDS) except tobacco and menthol flavors. This guidance was specific to cartridge-based ENDS and did not apply to other ENDS types or e-liquids sold in the United States (U.S.). It remains unknown if use of certain types of ENDS devices and flavors changed following the publication of this guidance. MethodsThis analysis includes PATH Study data from Wave 5 (W5, 2018-2019) and Wave 6 (W6, 2021) and examines cross-sectional estimates of 1) use of flavored ENDS and 2) use of different device types. All analyses in this study were stratified by self-reported age (youth – aged 12-17 years at W5 and aged 14-17 years at W6, and adults – aged 18-20, 21-24, and 25+). Analyses were conducted in 2023-2024. ResultsAmong adults aged 21 years and over, there were significant increases in the use of menthol or mint flavored ENDS. There were no substantial changes in flavors of ENDS used among youth or adults aged 18-20 years. Among all age groups, the use of cartridge-based ENDS was lower in 2021 than 2018–2019, with a notable shift to disposable-style ENDS. ConclusionsFederal-level tobacco control actions taken in the U.S. in early 2020 prioritized enforcement against “any flavored, cartridge-based ENDS product (other than a tobacco- or menthol-flavored ENDS product)”. Based on this analysis, there was a shift following the policy to menthol or mint-flavored ENDS and disposable-style ENDS.

The key metabolite of fruit flavor change in different ripening stages of Baccaure ramiflora

Baccaurea ramiflora has an unstable ripening period. Herein, five typical periods of fruit ripening of ‘LR’ Baccaurea ramiflora were analyzed by non-targeted metabolomics techniques. The results showed that ripening started 73 days after flowering and reached the ripening criterion at 93 days, a total of 451 differential metabolites were identified for the five periods. KEGG enrichment pathway showed that significant changes in citric acid were significantly correlated with changes in the downstream substance spermine (R2 = 0.9068, y = −5.49 + 0.66×), while citric acid (R2 = 0.9982) and spermine (R2 = 0.9841) were negatively correlated with the sugar-acid ratio. Citric acid was the main component of titratable acid and spermine (R2 = 0.9991) was positively correlated with titratable acid. We speculated that citric acid is a key taste marker for fruit ripening in ‘LR’ B. ramiflora. The results of the study provide new metabolic evidence for flavor changes and scientific basis for their quality improvement and exploitation in B. ramiflora.

Effects of acetic acid fermentation on the phytochemicals content, taste and aroma of pineapple vinegar

Acetic acid fermentation of pineapple vinegar was processed by self-priming fermenter, and this study aimed to show the relationship between flavor and metabolic substances in industrial production. E-nose and E-tongue respectively characterized the changes in aroma and taste. Meanwhile, the organic acids, free amino acids, volatile components were monitored in real time by HPLC and HS-SPME-GC-MS. The results show that the most significant flavor changes took place in the initial stage (0–4 days). The floral aromas initially provided by ethanol diminished, was replaced by the emergence of rich fatty and fruity aromas attributed to acetic acid and Ethyl-2-methylbutanoate, respectively. The bitter of pineapple vinegar was reduced, acidity and astringency were significantly increased, which may be due to changes in amino acids and organic acids. In addition, the DPPH radical and FRAP scavenging activity remain stable, while HFRC radical scavenging activity increased significantly in pineapple vinegar, reached 55.78%. Our study findings provided valuable information on the functional characteristics and quality of pineapple vinegar.

Bacterial community succession and its correlation with the dynamics of flavor compound during processing of Enshi bacon

Enshi bacon, a famous specialty in Enshi Prefecture, Hu Bei, China, is renowned among customers for the nutritious content and distinct smoky flavor. This study explored the flavor and bacterial flora changes of Enshi bacon during processing and investigated the effect of bacteria on flavor formation. The results showed that the main genera in the pre-processing stage were Brochothrix, Lactococcus and Psychrobacter, which originated from raw meat. Salt-tolerant Staphylococcus and Cobetia were the dominant genera in the late stage of processing. Five free amino acids (aspartic acid, glutamic, alanine, valine, and lysine) were recognized as the flavor substances promoting taste, while aldehydes and phenols were the volatiles that contributed the most to odor. Particularly, compared to the smoking phase, phenolic content increased 2.25-fold at the end of fermentation through microbial action and tyrosine catabolism. The correlation study showed Staphylococcus and Lactococcus as fundamental functional genera that are essential for the formation of bacon flavor. This study provided reference data for the changes in flavor indicators and flora during the processing of Enshi Bacon, revealed the potential mechanism of core functional flora and characteristic flavor formation, and provided a theoretical basis for quality control of the manufacturing process.

Effect of atmospheric cold plasma treatment on the flavor of high-fat aquatic products: A case study of golden pomfret (Trachinotus ovatus, family Bramidae) oil using GC-MS, GC-IMS, and an E-nose

This study examines the effects of atmospheric cold plasma (AP) treatment on golden pomfret oil, particularly its physicochemical properties and flavor compounds. Volatile flavor compounds in the golden pomfret fish oil were investigated following AP treatment and cold storage for 30 d using gas chromatography-mass spectrometry, gas chromatography-ion mobility mass spectrometry, and an electronic nose. The relative odor activity values revealed that certain molecules, including pentane, tridecane, styrene, methyl palmitate, benzyl benzoate, 1-methyl-2-pyrrolidinone, and oleic acid, were potential markers for distinguishing between the aromas at fresh group, 30 d of storage, and 30 d of AP storage. The content of volatile compounds changed during low-temperature refrigeration. AP treatment was a protective measure against flavor changes during storage. This information can aid in exploring the formation mechanism of the characteristic odor of AP-treated golden pomfret oil and its related metabolic pathways.

Alterations of meat quality, lipid composition and flavor in breast meat of laying hens with fatty liver hemorrhagic syndrome

Fatty liver hemorrhagic syndrome (FLHS) has a high incidence rate in laying hens, and lots of FLHS-affected meat products enter the market every year. At the same time, the meat of laying hens is an important component of the human diet. However, the impact of FLHS on meat of laying hens is unknown, which could have a negative impact on consumers. To explore the effects of FLHS on chicken breast meat, a total of 36 twenty-five-wk-old Jingfen laying hens were used in the experiment. The hens were randomly divided into Control group and Model group, with 6 replicates per group and 3 hens per replicate. All chickens were raised in double-story step cages with individual pens. After a 3-wk acclimation period, the formal experiment began at 28 wk of age and lasted for 8 wk. Blood, liver, and breast meat samples were collected for the study of FLHS effects on breast meat. The impact of FLHS on meat quality was assessed by measuring indicators such as water-holding capacity and tenderness of the breast meat. Absolute quantitative lipidomics was employed to reveal the impact of FLHS on the lipid composition of chicken breast meat, and then validated by using RT-qPCR. Moreover, the volatilomics was utilized to detect changes in volatile organic compounds (VOCs) in chicken breast meat and to elucidate the resulting flavor changes. This research results showed that the meat quality of chicken breast meat decreased under FLHS, mainly manifested as reduced water holding capacity and decreased tenderness. The lipid content in the breast meat of FLHS-affected hens was significantly increased (P < 0.05). Among the affected lipids, 38 triglycerides exhibited notable elevation, possibly linked to heightened gene expression, such as lysophosphatidylcholine acyltransferase 3. The breast meat of laying hens with FLHS demonstrated an increased presence of VOCs, with 20 differential VOCs identified. Notably, 14 VOCs, particularly in 2-Undecenal, trans-Geranylacetone and ethyl nonanoate, exhibited substantial increases. These 3 VOCs had been identified as playing an important role in the formation of flavor in the breast meat of FLHS-affected laying hens. Correlation analysis suggested that the increase in these 3 VOCs might be related to the increase in lipid molecules such as phosphatidylethanolamine (38;3e) and acyl carnitine (10:3). In summary, FLHS reduced the breast meat quality of laying hens, altered its lipid profiles, and enhanced its flavor. These findings underscore the profound impact of FLHS on lipid and VOC profiles in chicken breast meat, offering valuable insights for chicken meat quality affected by FLHS.

Kuratsuki Bacteria Interactions with Sake Yeast and Effect on Taste

Various microorganisms, referred to as kuratsuki microorganisms, inhabit each sake brewery. Previously, kuratsuki yeasts had been used for sake production in each sake brewery. Kuratsuki lactic acid bacteria have been used to produce kimoto, a fermentation starter. Kuratsuki non-lactic acid bacteria were examined to evaluate their potential roles and effects in sake production. The addition of kuratsuki bacteria to the sake-making process can change the flavor and taste of the sake. This change was observed in both the coculture experiments between sake yeast and kuratsuki bacteria and the sake making tests with and without kuratsuki bacteria. The comprehensive gene expression analysis of sake yeast cocultured with kuratsuki bacteria showed that 1.2% of the yeast genes were upregulated and 1.0% were downregulated following the addition of kuratsuki bacteria. This indicates that the change in flavor and taste of sake due to the addition of kuratsuki bacteria was caused by the interaction between sake yeast and kuratsuki bacteria. To understand the implications of kuratsuki bacteria in sake production, it is essential to study the interactions between sake yeast and kuratsuki bacteria.

Controlling the flavour changing neutral couplings of multi-Higgs doublets models through unitary matrices

In this paper, we introduce unitary flavour violation to produce multi-Higgs doublets models where all flavour par ameters are contained within three unitary matrices. After that, we identify two of its subclasses, the left and right models, which have naturally suppressed tree-lev el flavour changing neutral couplings that easily avoid the experimental constraints derived from neutral meson mi xing. Then, we show that left models can accomodate spontaneous CP violation when all quarks have flavour changing neutr al couplings. Finally, we illustrate these concepts by considering a specific implementation with three Higgs doublets.

Dynamic Changes of Active Components and Volatile Organic Compounds in Rosa roxburghii Fruit during the Process of Maturity.

Rosa roxburghii (R. roxburghii), native to the southwest provinces of China, is a fruit crop of important economic value in Guizhou Province. However, the changes in fruit quality and flavor during R. roxburghii fruit ripening have remained unknown. Here, this study investigated the changes of seven active components and volatile organic compounds (VOCs) during the ripening of the R. roxburghii fruit at five different ripening stages including 45, 65, 75, 90, and 105 days after anthesis. The results indicated that during the ripening process, the levels of total acid, vitamin C, and soluble sugar significantly increased (p < 0.05), while the levels of total flavonoids, superoxide dismutase (SOD), and soluble tannin significantly decreased (p < 0.05). Additionally, the content of total phenol exhibited a trend of first decreasing significantly and then increasing significantly (p < 0.05). A total of 145 VOCs were detected by HS-SPME-GC-MS at five mature stages, primarily consisting of aldehydes, alcohols, esters, and alkenes. As R. roxburghii matured, both the diversity and total quantity of VOCs in the fruit increased, with a notable rise in the contents of acids, ketones, and alkenes. By calculating the ROAV values of these VOCs, 53 key substances were identified, which included aromas such as fruit, citrus, green, caramel, grass, flower, sweet, soap, wood, and fat notes. The aromas of citrus, caramel, sweet, and wood were predominantly concentrated in the later stages of R. roxburghii fruit ripening. Cluster heatmap analysis revealed distinct distribution patterns of VOCs across five different maturity stages, serving as characteristic chemical fingerprints for each stage. Notably, stages IV and V were primarily characterized by a dominance of alkenes. OPLS-DA analysis categorized the ripening process of R. roxburghii fruit into three segments: the first segment encompassed the initial three stages (I, II, and III), the second segment corresponded to the fourth stage (IV), and the third segment pertained to the fifth stage (V). Following the variable importance in projection (VIP) > 1 criterion, a total of 30 key differential VOCs were identified across the five stages, predominantly comprising ester compounds, which significantly influenced the aroma profiles of R. roxburghii fruit. By integrating the VIP > 1 and ROAV > 1 criteria, 21 differential VOCs were further identified as key contributors to the aroma changes in R. roxburghii fruit during the ripening process. This study provided data on the changes in quality and aroma of R. roxburghii fruit during ripening and laid the foundation for the investigation of the mechanism of compound accumulation during ripening.

Integrated Transcriptome and Metabolome Analyses Provided Insight into the Variation in Quality of Green Bamboo (Bambusa oldhamii) Shoots at Different Growth Stages

Green bamboo (Bambusa oldhamii) shoots are not only delicious but also highly nutritious. However, their palatability and quality changed significantly upon being unearthed, making them unsuitable for commercial sale and subsequently diminishing their market value. To clarify the mechanisms that regulate the quality of green bamboo shoots at different growth stages, we conducted a comprehensive analysis of the metabolome and transcriptome at the unearthed height of 0 cm (H0), 5 cm (H5), and 10 cm (H10). Metabolome analysis identified 149 differentially accumulated metabolites (DAMs) among H0, H5, and H10, primarily comprising phenolic acids, lipids and flavonoids. Metabolic pathways enriched by these DAMs included phenylpropanoid biosynthesis, phenylalanine metabolism, flavonoid biosynthesis, linoleic acid metabolism and alpha-linolenic acid metabolism. Further transcriptome analysis identified 2976 differentially expressed genes (DEGs) among H0, H5, and H10. Additionally, KEGG analysis indicated that these DEGs mainly enriched pathways associated with metabolic pathways, biosynthesis of secondary metabolites, and phenylalanine metabolism. We screened out 10 DEGs and 16 intermediate metabolites of these pathways. Furthermore, we identified six DEGs with expression patterns highly correlated with the content of lignin and the total flavonoids from H0 to H5 and H10. Finally, RT-qPCR analysis of six genes validated the transcriptome sequencing data. Our findings indicate significant quality variations in green bamboo shoots from H0 to H5 and H10. These variations are closely related to key genes involved in the synthesis of lignin and flavonoids, which result in the flavor and quality changes of green bamboo shoots from the belowground stage to unearthed stage.

Changes in volatile flavors during the fermentation of tomato (Solanum lycopersicum L.) juice and its storage stabilization

Flavor is a crucial indicators of the quality of fermented tomato juice; however, there has been limited research in this area. Herein, headspace solid-phase microextraction gas chromatography–mass spectrometry was used to analyze the volatile metabolites at different stages during FTJ fermentation. 131 volatile organic compounds (VOCs) were identified, with alcohols, acids, and esters as the main compounds. The content of superoxide dismutase (SOD) and lycopene (LYC) had a positive correlation with methyl salicylate, ethyl acetate, and linalyl acetate. Subsequently, the storage stability of FTJ was evaluated at temperatures of 4 °C, 25 °C, and 37 °C over a period of 45 d, revealing that the quality of FTJ decreased with increasing storage temperature. The shelf life of FTJ under different storage conditions was determined using SOD activity and LYC content as quality indicators. The final shelf life was 47 d at 37 °C, 69 d at 25 °C, and 123 d at 4 °C.

Constituent-taste relationship of Kuding tea fermented by Aspergillus neoniger and Aspergillus cristatus: Unveiling taste characteristics through untargeted metabolomics

Kuding tea (KDT), known for its medicinal and edible attributes, currently faces limited application due to its unfavorable taste. Thus, we aimed to improve KDT flavor using fungal fermentation and elucidate the mechanism of flavor change through the constituent-taste relationship. In this study, an electronic tongue was utilized to assess the flavor profiles of unfermented and fermented teas by Aspergillus neoniger (AN) and Aspergillus cristatus (AC). A constituent-taste relationship method combining untargeted metabolomics and taste sensors was employed to analyze the taste-related differential metabolites. The analysis of metabolic pathways further elucidated the potential taste-altering mechanisms. Fermentation of both AN and AC led to changes in the umami and sweetness of KDT. Additionally, AN fermentation impacted bitterness and sourness, while AC fermentation influenced saltiness. Based on the strategy of constituent-taste relationship, 31 and 30 metabolites predominantly including lipids, phenolic acids, flavonoids, amino acids and phenolic glycosides were discovered to be significantly correlated with the flavor characteristics of KDT. During fermentation, AN and AC participated in 5 and 4 metabolic pathways, respectively, showing distinct regulatory mechanisms in altering KDT flavor. AN led to pronounced deglycosylation of glycosides, while AC impacted the degradation of phenolic acids and lipids. Together, this study advances the understanding of metabolic changes in fermented KDT and provides valuable insights into the enhancement of flavor characteristics.