{
  "abstract": "This study investigated the dynamic changes in flavor compounds and microbial communities during fermented water bamboo shoot (FWBS) fermentation by integrating physicochemical analysis, electronic tongue, electronic nose, HS-SPME-GC-MS and metagenomics. These results showed that free amino acids exhibited an initial increase followed by a decrease, reaching a peak on day 5, while lactic acid accumulated rapidly as the predominant organic acid. E-tongue analysis classified FWBS fermentation into early (day1 - day 3), middle (day 5), and late stages (day 7 - day 9). A total of 76 VOCs were detected, mainly esters, phenols and alcohols. Spearman correlation analysis indicated that Lactiplantibacillus, Lactococcus, Leuconostoc, Weissella were positively correlated with 14 key VOCs (VIP > 1, OAV > 1, and P < 0.05) These findings provide new insights into the flavor formation mechanism of FWBS and establish a foundation for quality control and targeted fermentation regulation.",
  "abstract_shown": true,
  "affiliations": [
    "Shanghai Academy of Agricultural Sciences, Shanghai 201403, China.",
    "Key Laboratory of Germplasm Innovation and Genetic Improvement of Grain and Oil Crops (Co-construction by Ministry and Province), Ministry of Agriculture and Rural Affairs; Key Laboratory of Agricultural Genetics and Breeding of Shanghai, Crop Breeding and Cultivation Research Institute, Shanghai Academy of Agricultural Sciences; Shanghai 201403, China.",
    "Faculty of Flavour Fragrance and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China.",
    "Shanghai Jinshan Pickled Vegetables Seasoning Factory Co., Ltd, Shanghai 201500, China."
  ],
  "article_type": "research article",
  "arxiv": null,
  "author_total": 8,
  "authors": [
    {
      "affs": [
        0,
        1
      ],
      "name": "Kai Zhu"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Songheng Wu"
    },
    {
      "affs": [
        0,
        1,
        2
      ],
      "name": "Huilin Deng"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Chenxia Liu"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Jinglin Zhang"
    },
    {
      "affs": [
        3
      ],
      "name": "Chao Zhu"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Yongjin Qiao"
    },
    {
      "affs": [
        0,
        1
      ],
      "name": "Yi Zhang"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/6amm8k7tb5181.bib",
  "cited_by": 0,
  "doi": "10.1016/j.fochx.2026.104575",
  "fulltext_url": "https://europepmc.org/articles/PMC13682018",
  "id": "6amm8k7tb5181",
  "issns": [
    "2590-1575"
  ],
  "landing_url": "https://europepmc.org/article/MED/42904108",
  "language": "eng",
  "licence": "CC-BY",
  "licence_label": "CC BY",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0/",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1106|Probiotics and Fermented Foods"
    ]
  ],
  "openalex": "W7221557952",
  "pdf_url": "https://europepmc.org/articles/PMC13682018?pdf=render",
  "pmcid": "PMC13682018",
  "pmid": "42904108",
  "published": "2026-10-12",
  "publisher": null,
  "ris": "https://research.draconitic.com/paper/6amm8k7tb5181.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:19:53Z",
      "native_id": "MED:42904108",
      "source": "europepmc",
      "url": "https://europepmc.org/article/MED/42904108"
    }
  ],
  "subjects": [],
  "title": "Dynamic flavor formation and microbial succession during fermentation of water bamboo shoots: Insights from volatilomics and metagenomics.",
  "title_text": "Dynamic flavor formation and microbial succession during fermentation of water bamboo shoots: Insights from volatilomics and metagenomics.",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:19:53Z",
  "url": "https://research.draconitic.com/paper/6amm8k7tb5181",
  "venue": "Food chemistry: X",
  "versions": []
}