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Transcriptomic and Metabolic Basis of Volatile Compound Dynamics in Apricot Fermentation

ABSTRACT: Aroma is one of the most important qualities that defines the appeal and value of the fermented fruit products. This study provides the first integrative analysis of volatile compound dynamics and transcriptomic regulations during apricot fermentation by Wickerhamomyces anomalus Using GC-MS, we tracked the temporal evolution of key aroma-active metabolites including s 3-hydroxy-2-butanone, 2,3-butanediol, benzaldehyde, isoamyl alcohol, and phenethyl alcohol across 0, 16, 32 ,48, and 64 h. these aromatic compounds exhibited a distinct accumulation pattern, peaking at 48h with concentrations of 11.14 μg/g, 1.28 μg/g, 6.13 μg/g, 29.12 μg/g, and 13.59 μg/g respectively. Metatranscriptomicprofiling revealed extensive differential gene expression at different time points of fermentation. KEGG pathway analysis revealed the mechanisms to produce 3-hydroxy-2-butanone and 2,3-butanediol, as well as the phenylalanine-dervided aromatic compounds. Gene annotation establish direct link between transcriptional regulation and volatile production, uncovering mechanistic connections between yeast metabolism and aroma development. The findings highlight W. anomalus as a promising non-conventional yeast for natural aroma enhancement, offering new biotechnological strategies to optimize flavor quality in fruit-based fermentations and functional foods.

ORGANISM(S): Wickerhamomyces anomalus

PROVIDER: GSE327576 | GEO | 2026/04/14

REPOSITORIES: GEO

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