Multi-Omics Analysis Elucidates Flavor Evolution and Bioformation Mechanisms of Key Aroma Compounds in Malty-Aroma Yogurt.

ABSTRACT: Flavor enrichment in commercial yogurts commonly relies on exogenous flavoring agents, failing to meet consumer demand for clean-label products with natural ingredients. This study developed a starter culture for malty-aroma yogurt by combining Lactococcus lactis BL-19 with a commercial yogurt starter culture. Evaluation by eleven trained sensory assessors indicated that malty-aroma yogurt exhibited a distinctive sensory profile compared with four commercially available plain yogurts. Time-series flavoromics identified 13 key aroma compounds and revealed the 3 h as the key time node of flavor evolution during fermentation. Furthermore, time-series metabolomics analysis revealed metabolic transitions from nutrient adaptation to active biosynthesis at 3 h, significantly increasing the

SUBMITTER: Liu Z 

PROVIDER: S-EPMC12841482 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature