Metabolomics to Uncover the Dynamic Changes and Formation Mechanism of Flavor in Fermented Food During Processing

Fermented food is keenly appreciated by consumers because of its appealing flavor and nutritive value. Flavor development of fermented food is complex and involves the biochemical transformation of a series of endoplasmic ingredients, especially the fermentation process involving microorganisms. In addition, various processing processes also contribute to the formation of the flavor of fermented food. For example, as a representative of fermented food, black tea is widely loved by consumers both domestically and internationally for its unique flavor, while essential processes such as withering, rolling, and drying affect the formation of its flavor. With the rapid growth of consumer demand for charming flavors, more and more researchers are looking for green, energy-efficient alternative technologies to achieve flavor diversity in fermented foods.

Metabolomics is a new omics technology after proteomics, transcriptomics, and genomics and is an important branch of systems biology. It mainly focuses on the comprehensive analysis of small molecule metabolites by means of high-throughput detection and data processing, which can provide more powerful data support for food flavor improvement and processing. Therefore, it is of great significance to use metabolomics to uncover the dynamic change and formation mechanism of flavor in fermented food during processing, which lays a theoretical foundation for the targeted regulation and sustainable development of food flavor.

This Research Topic aims to reveal the dynamic change and formation mechanism of flavor in fermented food during processing by using metabolomics and further explore the strategy of flavor quality improvement so as to achieve the targeted regulation and sustainable development of fermented food.

In this research topic, different types of manuscripts, such as original research papers and review articles, are welcomed. Article themes should be suitable for the following topics but are not limited to:
- Analysis of dynamic changes and formation mechanisms of flavor substances in fermented food.
- New green and energy-saving processing technologies improve flavor of fermented food
- Analysis of flavor substances based on metabolomics.
- Research on the patterns and regulatory mechanisms of processing technology on flavor substances.

Keywords: Metabolomics, Fermented Food, Dynamic changes, Formation mechanism, Food flavor, Food processing

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