[1] LOUW N L, LELE K, YE R, et al. Microbiome assembly in fermented foods[J]. Annual Review of Microbiology, 2023, 77:381-402.
[2] WEN L F, YANG L X, CHEN C, et al. Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods[J]. Critical Reviews in Food Science and Nutrition, 2024, 64(23):8367-8383.
[3] WOLINSKA-KENNARD K, SCHÖNBERGER C, FENTON A, et al. Mouthfeel of food and beverages: A comprehensive review of physiology, biochemistry, and key sensory compounds[J]. Comprehensive Reviews in Food Science and Food Safety, 2025, 24(4): e70223.
[4] ZHANG K, ZHANG T T, GUO R R, et al. The regulation of key flavor of traditional fermented food by microbial metabolism: A review[J]. Food Chemistry: X, 2023, 19:100871.
[5] 李涛, 李昀哲, 冯翰杰, 等. 不同发酵工艺对石榴酒香气质量的影响[J]. 食品与发酵工业, 2023, 49(8):137-147.
LI T, LI Y Z, FENG H J, et al. Effect of different fermentation processes on aroma quality of pomegranate wine[J]. Food and Fermentation Industries, 2023, 49(8):137-147.
[6] WEI F F, TANOKURA M. Chemical Changes in the Components of Coffee Beans during Roasting[M]. Coffee in Health and Disease Prevention. Amsterdam: Elsevier, 2015:83-91.
[7] KLEE H J. Improving the flavor of fresh fruits: Genomics, biochemistry, and biotechnology[J]. New Phytologist, 2010, 187(1):44-56.
[8] YANG Y Z, WHEATLEY M, MEAKEM V, et al. Editing VvDXS1 for the creation of Muscat flavour in Vitis vinifera cv. Scarlet Royal[J]. Plant Biotechnology Journal, 2024, 22(6):1610-1621.
[9] HE Y, WANG X Y, LI P H, et al. Research progress of wine aroma components: A critical review[J]. Food Chemistry, 2023, 402:134491.
[10] SUN H L, DU J X, YAN X Y, et al. Dynamic changes in aromas and precursors of edible fungi juice: Mixed lactic acid bacteria fermentation enhances flavor characteristics[J]. Journal of the Science of Food and Agriculture, 2024, 104(14):8541-8552.
[11] SIDDIQUI S A, EROL Z, RUGJI J, et al. An overview of fermentation in the food industry-looking back from a new perspective[J]. Bioresources and Bioprocessing, 2023, 10(1):85.
[12] CHEN QIAN, LI Y J, HU Y Y, et al.Research progress on relationship and mechanism between microbial diversity and flavor development in traditional fermented foods[J]. Science and Technology of Food Industry, 2021, 42(9): 412-419.
[13] CHEN C, ZHAO S S, HAO G F, et al. Role of lactic acid bacteria on the yogurt flavour: A review[J]. International Journal of Food Properties, 2017, 20(sup1): S316-S330.
[14] HAN D, YANG Y S, GUO Z T, et al. A review on the interaction of acetic acid bacteria and microbes in food fermentation: A microbial ecology perspective[J]. Foods, 2024, 13(16):2534.
[15] HACKMANN T J. The vast landscape of carbohydrate fermentation in prokaryotes[J]. FEMS Microbiology Reviews, 2024, 48(4): fuae016.
[16] PENG M D, WANG H C, YANG S J, et al. Mechanism study on improving aroma quality of pineapple wine by branched-chain amino acids addition[J]. International Journal of Food Engineering, 2024, 20(3):151-160.
[17] KÜTT M L, ORGUSAAR K, STULOVA I, et al. Starter culture growth dynamics and sensory properties of fermented oat drink[J]. Heliyon, 2023, 9(5): e15627.
[18] WANG F, WANG M T, XU L, et al. Application and possible mechanism of microbial fermentation and enzyme catalysis in regulation of food flavour[J]. Foods, 2025, 14(11):1909.
[19] QIU L Q, ZHANG M, CHANG L. Effects of lactic acid bacteria fermentation on the phytochemicals content, taste and aroma of blended edible rose and shiitake beverage[J]. Food Chemistry, 2023, 405:134722.
[20] LI J, XU H S, LI H, et al. Co-fermentation of Lactiplantibacillus and Streptococcusccus enriches the key-contribution volatile and non-volatile components of jujube juice[J]. Food Research International, 2024, 196:115093.
[21] WANG S L, WU Q, NIE Y, et al. Construction of synthetic microbiota for reproducible flavor compound metabolism in Chinese light-aroma-type liquor produced by solid-state fermentation[J]. Applied and Environmental Microbiology, 2019, 85(10): e03090-e03018.
[22] CAO X M, WEI C Y, DUAN W Y, et al. Transcriptional and epigenetic analysis reveals that NAC transcription factors regulate fruit flavor ester biosynthesis[J]. The Plant Journal, 2021, 106(3):785-800.
[23] BAEK S H, KWON E Y, KIM Y H, et al. Metabolic engineering and adaptive evolution for efficient production of D-lactic acid in Saccharomyces cerevisiae[J]. Applied Microbiology and Biotechnology, 2016, 100(6):2737-2748.
[24] BERNARDINO A R S, TORRES C A V, CRESPO J G, et al. Biotechnological 2-phenylethanol production: Recent developments[J]. Molecules, 2024, 29(23):5761.
[25] LIN C L, PETERSEN M A, MAUCH A, et al. Towards lager beer aroma improvement via selective amino acid release by proteases during mashing[J]. Journal of the Institute of Brewing, 2022, 128(1):15-21.
[26] HAZELWOOD L A, DARAN J M, VAN MARIS A J A, et al. The Ehrlich pathway for fusel alcohol production: A century of research on Saccharomyces cerevisiae Metabolism[J]. Applied and Environmental Microbiology, 2008, 74(8):2259-2266.
[27] ENGIN A. Wine Flavor and Tryptophan[M]. Tryptophan Metabolism: Implications for Biological Processes, Health and Disease. Cham: Springer, 2015:361-377.
[28] CHAI L J, QIU T, LU Z M, et al. Modulating microbiota metabolism via bioaugmentation with Lactobacillus casei and Acetobacter pasteurianus to enhance acetoin accumulation during cereal vinegar fermentation[J]. Food Research International, 2020, 138:109737.
[29] YU Y Z, ZHOU Y F, WANG K F, et al. Metabolic and process engineering for producing the peach-like aroma compound γ-decalactone in Yarrowia lipolytica[J]. Journal of Agricultural and Food Chemistry, 2023, 71(1):110-120.
[30] THONGEKKAEW J, FUJII T, MASAKI K, et al. Evaluation of Candida easanensis JK8 β-glucosidase with potentially hydrolyse non-volatile glycosides of wine aroma precursors[J]. Natural Product Research, 2019, 33(24):3563-3567.
[31] HENICK-KLING T, EGLI C, LICKER J, et al. Brettanomyces in wine[C]. Proceedings of the 5th International Symposium on Cool Climate Viticulture and Oenology. 2000:1-7.
[32] KUMAR VERMA D, THYAB GDDOA AL-SAHLANY S, KAREEM NIAMAH A, et al. Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food[J]. Saudi Journal of Biological Sciences, 2022, 29(3):1565-1576.
[33] ANDRADE D K A, WANG B Y, LIMA E M F, et al. Kombucha: An old tradition into a new concept of a beneficial, health-promoting beverage[J]. Foods, 2025, 14(9):1547.
[34] CHONG A Q, LAU S W, CHIN N L, et al. Fermented beverage benefits: A comprehensive review and comparison of kombucha and kefir microbiome[J]. Microorganisms, 2023, 11(5):1344.
[35] WANG T, BO N G, GUAN Y Q, et al. An integrated flavoromics and chemometric analysis of the characteristic flavor, chemical basis and flavor wheel of ancient plant ripened pu-erh tea[J]. Food Chemistry: X, 2025, 26:102278.
[36] TIAN H X, HUANG N W, YAO W, et al. Comparative transcriptomic analysis of the flavor production mechanism in yogurt by traditional starter strains[J]. Journal of Dairy Science, 2024, 107(8):5402-5415.
[37] TIAN H X, SHI Y H, ZHANG Y, et al. Screening of aroma-producing lactic acid bacteria and their application in improving the aromatic profile of yogurt[J]. Journal of Food Biochemistry, 2019, 43(10): e12837.
[38] VICENTE J, CALDERÓN F, SANTOS A, et al. High potential of Pichia kluyveri and other Pichia species in wine technology[J]. International Journal of Molecular Sciences, 2021, 22(3):1196.
[39] GE Y G, WU Y F, AIHAITI A, et al. The metabolic pathways of yeast and acetic acid bacteria during fruit vinegar fermentation and their influence on flavor development[J]. Microorganisms, 2025, 13(3):477.
[40] LIU Y Y, CHEN H T, LIU C F, et al. Prediction, biochemical characterization and application of key proteolytic enzymes from Aspergillus oryzae BL18 in soy sauce fermentation[J]. Food Research International, 2025, 211:116382.
[41] PENG L, WU Y J, WEN A Y, et al. Synergistic flavor modulation and functional enhancement of douchiba via compounding with Bacillus subtilis-fermented adlay[J]. Foods, 2025, 14(17):2976.
[42] NISSEN L, DEMIRCAN B, TANEYO-SAA D L, et al. Shift of aromatic profile in probiotic hemp drink formulations: A metabolomic approach[J]. Microorganisms, 2019, 7(11):509.
[43] AUGUSTIN M A, HARTLEY C J, MALONEY G, et al. Innovation in precision fermentation for food ingredients[J]. Critical Reviews in Food Science and Nutrition, 2024, 64(18):6218-6238.
[44] SÁNCHEZ-ADRIÁ I E, SANMARTÍN G, PRIETO J A, et al. Sourdough yeast strains exhibit thermal tolerance, high fermentative performance, and a distinctive aromatic profile in beer wort[J]. Foods, 2024, 13(7):1059.
[45] SHOPSKA V, DZHIVODEROVA-ZARCHEVA M, KOSTOV G. Continuous primary beer fermentation with yeast immobilized in alginate-chitosan microcapsules with a liquid core[J]. Beverages, 2024, 10(3):87.
[46] LOIVAMAA I, GREIS M, NIKANDER V, et al. Two-step fermentation to produce vitamin B12 containing beer using Propionibacterium freudenreichii and yeast[J]. Food Bioscience, 2025, 63:105807.
[47] TIAN H X, HANG S Y, HUANG N W, et al. Strain-level variation in diacetyl production by Lactiplantibacillus plantarum reveals genetic drivers of flavor in fermented dairy[J]. Journal of Dairy Science, 2025, 108(10):10689-10699.
[48] ZAHED O, MASSOUD R, KHOSRAVI-DARANI K, et al. Propionic acid bio-fortification of yogurts by adjunct culture of Propionibacterium freudenreichii: Propionic acid biosynthesis in yogurt[J]. Applied Food Biotechnology, 2022, 9(1):31-40.
[49] LI S Q, LIU X S, WANG L R, et al. Innovative beverage creation through symbiotic microbial communities inspired by traditional fermented beverages: Current status, challenges and future directions[J]. Critical Reviews in Food Science and Nutrition, 2024, 64(28):10456-10483.
[50] CERDA-CEJUDO N D, BUENROSTRO-FIGUEROA J J, SEPÚLVEDA-TORRE L, et al. Solid-state fermentation for the recovery of phenolic compounds from agro-wastes[J]. Resources, 2023, 12(3):36.
[51] SHAO J H, XIAO X S, LI Y H, et al. Ultrasound-assisted enzymatic extraction of dark tea total polyphenols[J]. Frontiers in Nutrition, 2025, 12:1548103.
[52] NIE T, BAI X, LIAO Z K, et al. Engineering Patatin for enhanced lipase activity and long-chain fatty acid specificity via rational design[J]. Food Chemistry, 2025, 482:144155.
[53] CHALELLA MAZZOCATO M, JACQUIER J C. Recent advances and perspectives on food-grade immobilisation systems for enzymes[J]. Foods, 2024, 13(13):2127.
[54] BAUER J A, ZÁMOCKÁ M, MAJTÁN J, et al. Glucose oxidase, an enzyme “ferrari”: Its structure, function, production and properties in the light of various industrial and biotechnological applications[J]. Biomolecules, 2022, 12(3):472.
[55] YANG L, ZHOU Y, LI J L, et al. Effect of enzymes addition on the fermentation of Chinese rice wine using defined fungal starter[J]. LWT, 2021, 143:111101.
[56] 张晶, 程伟, 王西, 等. 酱香型白酒窖池发酵初始微生物多样性对发酵代谢多样性的调控[J]. 食品与发酵工业, 2023, 49(21):52-59.
ZHANG J, CHENG W, WANG X, et al. Regulation of initial microbial diversity on metabolic diversity in liquor fermentation of Jiangxiang Baijiu[J]. Food and Fermentation Industries, 2023, 49(21):52-59.
[57] TU W Y, CAO X N, CHENG J, et al. Chinese Baijiu: The perfect works of microorganisms[J]. Frontiers in Microbiology, 2022, 13:919044.
[58] JIN X Y, WANG H, TIAN H X, et al. Caproiciproducens converts lactic acid into caproic acid during Chinese strong-flavor Baijiu brewing[J]. International Journal of Food Microbiology, 2025, 426:110931.
[59] ZENG X Y, MO Z N, ZHENG J, et al. Effects of biofilm and co-culture with Bacillus velezensis on the synthesis of esters in the strong flavor Baijiu[J]. International Journal of Food Microbiology, 2023, 394:110166.
[60] PONOMAROVA O, GABRIELLI N, SÉVIN D C, et al. Yeast creates a niche for symbiotic lactic acid bacteria through nitrogen overflow[J]. Cell Systems, 2017, 5(4):345-357.e6.
[61] XIANG W L, XU Q, ZHANG N D, et al. Mucor indicus and Rhizopus oryzae co-culture to improve the flavor of Chinese turbid rice wine[J]. Journal of the Science of Food and Agriculture, 2019, 99(12):5577-5585.
[62] OGATA T, YAMADA R, AYUZAWA R, et al. Mutation and deletion of PAD1 and/or FDC1 and absence of phenolic off-flavor production in top- and bottom-fermenting yeasts[J]. Journal of the American Society of Brewing Chemists, 2020, 78(1):74-79.
[63] BENNIS N X, BIESEMAN J, DARAN J G. Unlocking lager’s flavour palette by metabolic engineering of Saccharomyces pastorianus for enhanced ethyl ester production[J]. Metabolic Engineering, 2024, 85:180-193.
[64] GARRIGÓS V, VALLEJO B, MOLLÀ-MARTÍ E, et al. Up-regulation of Retrograde Response in yeast increases glycerol and reduces ethanol during wine fermentation[J]. Journal of Biotechnology, 2024, 390:28-38.
[65] LI C, ZHANG S K, DONG G Y, et al. Multi-omics study revealed the genetic basis of beer flavor quality in yeast[J]. LWT, 2022, 168:113932.
[66] 沈潇, 王海涛, 姚凌云, 等.机器学习在食品风味分析中的应用[J]. 食品科学, 2024, 45(12): 31-41.
HEN X, WANG H T, YAO L Y, et al. Application of machine learning in food flavor analysis[J]. Food Science, 2024, 45(12): 31-41.
[67] LI S, HAN Y R, YAN M, et al. Machine learning and multi-omics integration to reveal biomarkers and microbial community assembly differences in abnormal stacking fermentation of sauce-flavor Baijiu[J]. Foods, 2025, 14(2):245.
[68] CAI D L, LI X Q, LIU H F, et al. Machine learning and flavoromics-based research strategies for determining the characteristic flavor of food: A review[J]. Trends in Food Science & Technology, 2024, 154:104794.
[69] GU Z X, JIN Z, SCHWARZ P, et al. Unraveling the role of germination days on the aroma variations of roasted barley malts via gas chromatography-mass spectrometry based untargeted and targeted flavoromics[J]. Food Chemistry, 2023, 426:136563.
[70] MARQUES C, CORREIA E, DINIS L T, et al. An overview of sensory characterization techniques: From classical descriptive analysis to the emergence of novel profiling methods[J]. Foods, 2022, 11(3):255.
[71] SCHREURS M, PIAMPONGSANT S, RONCORONI M, et al. Predicting and improving complex beer flavor through machine learning[J]. Nature Communications, 2024, 15:2368.
[72] WANG J Y, WANG J, QIAO L N, et al. From traditional to intelligent, a review of application and progress of sensory analysis in alcoholic beverage industry[J]. Food Chemistry: X, 2024, 23:101542.
[73] TANG K, TIAN X, MA Y, et al. Aroma characteristics of Cabernet Sauvignon wines from Loess Plateau in China by QDA®, Napping® and GC-O analysis[J]. European Food Research and Technology, 2020, 246(4):821-832.
[74] CHO S, MOAZZEM M S. Recent applications of potentiometric electronic tongue and electronic nose in sensory evaluation[J]. Preventive Nutrition and Food Science, 2022, 27(4):354-364.
[75] SASAKI K, NISHIBORI N, KANAI M, et al. Statistical analysis of sake-preparation conditions and dimethyl trisulfide formation[J]. Journal of Bioscience and Bioengineering, 2014, 118(2):166-171.
[76] PONS A, LAVIGNE V, LANDAIS Y, et al. Identification of a sotolon pathway in dry white wines[J]. Journal of Agricultural and Food Chemistry, 2010, 58(12):7273-7279.
[77] 覃芳丽, 邹宇晓, 王思远, 等.发酵食品的滋味特性及其形成机制研究进展[J]. 食品与发酵工业, 2024, 50(10): 388-396.
QIN F L, ZOU Y X, WANG S Y, et al. Taste Characteristics and related formation mechanism during food fermentation: A review[J]. Food and Fermentation Industries, 2024, 50(10): 388-396.
[78] LI T, DENG M S, LI S, et al. Revealing differences in flavor compounds during plum wine fermentation using single and mixed yeast strains through metabolomic analysis[J]. Food Chemistry: X, 2025, 25:102100.
[79] WANG Y W, HUANG Y F, GUO Y Q, et al. Dissecting interactions of Saccharomyces cerevisiae and Pichia kudriavzevii to shape kiwifruit wine flavor[J]. Foods, 2024, 13(24):4077.
[80] MENDES FERREIRA A, MENDES-FAIA A. The role of yeasts and lactic acid bacteria on the metabolism of organic acids during winemaking[J]. Foods, 2020, 9(9):1231.
[81] WANG L, ZHONG X M, DING Y T, et al. Multi-omics co-analysis of the differences in microbial species composition and function between spontaneous and inoculated wine fermentation must[J]. LWT, 2024, 200:116181.
[82] LI S Q, WANG S Q, WANG L R, et al. Unraveling symbiotic microbial communities, metabolomics and volatilomics profiles of kombucha from diverse regions in China[J]. Food Research International, 2023, 174:113652.
[83] 张小龙, 王嘉瑞, 李青卓, 等. 合成微生物群落及在发酵食品中应用研究进展[J]. 中国酿造, 2021, 40(3):17-21.
ZHANG X L, WANG J R, LI Q Z, et al. Research progress of synthetic microbial community and its application in fermented food[J]. China Brewing, 2021, 40(3):17-21.
[84] TIMMINS J, VAN WYK N, KROUKAMP H, et al. Engineering a fermenting yeast able to produce the fragrant β-ionone apocarotenoid for enhanced aroma properties in wine[J]. FEMS Yeast Research, 2023, 23: foad001.
[85] GIBSON B, DAHABIEH M, KROGERUS K, et al. Adaptive laboratory evolution of ale and lager yeasts for improved brewing efficiency and beer quality[J]. Annual Review of Food Science and Technology, 2020, 11:23-44.
[86] WANG X S, LIU G Z, CHEN Y N, et al. Construction of synthetic microbial community for pyrazines metabolism in sauce-flavor Baijiu[J]. Systems Microbiology and Biomanufacturing, 2025, 5(2):679-691.
[87] TANGYU M, FRITZ M, TAN J P, et al. Flavour by design: Food-grade lactic acid bacteria improve the volatile aroma spectrum of oat milk, sunflower seed milk, pea milk, and faba milk towards improved flavour and sensory perception[J]. Microbial Cell Factories, 2023, 22(1):133.
