Unraveling the flavor formation mechanisms of Wanxi dry-cured goose: Microbiomics, metabolomics, and flavoromics study.

Wanxi dry-cured goose (WXDG) is a traditional Chinese preserved meat product known for its distinctive flavor. However, the underlying mechanisms of its flavor formation remain unclear. This study aimed to explore the potential mechanisms driving the flavor formation by utilizing a multi-omics approach, including microbiomics, metabolomics, and flavoromics. The findings revealed that a total of 13 characteristic volatile compounds, including 6 aldehydes, 2 alcohols, 2 esters, 1 ketone, 1 hydrocarbon and 1 furan. 1434 metabolites were identified, of which 518 were different metabolites. These metabolites were mainly involved in two metabolic pathways: lipid metabolism and amino acid metabolism. Analyses of microbial community structure and co-occurrence network revealed that microbial succession was influenced by a combination of environmental factors and microbial interactions. Correlation analysis suggested that metabolite transformation and microbial activity work in concert to orchestrate the distinctive flavor profile of WXDG. This study provides novel insights into the flavor formation of WXDG, offering potential strategies for controlling key flavor determinants and standardizing the production process.