Effect of Lactiplantibacillus plantarum-mediated lactic fermentation on the characteristic flavor of sea buckthorn juice by volatolomics and metabolomics analysis

Lactic fermentation enhances sensory quality and nutritional properties of fruit juice, though its comprehensive impact on sea buckthorn through Lactiplantibacillus plantarum fermentation (LPF) remains unreported. This study used volatolomics and metabolomics to explore mechanism of lactic fermentation improving flavor. LPF reduced total acidity (from 24.01 g/L to 15.79 g/L), increased total flavonoid by 20.35% and polysaccharide contents by 55.64%. It also increased the quantity of volatile compounds (from 36 to 41). β -Damascenone and ethyl isovalerate were key aroma compounds, while the increase of phenylethyl alcohol and phenylacetaldehyde improved sweet, fruity, and floral aroma. The rise of adenosine, hypoxanthine, and ornithine through purine metabolism pathways enhanced umami, the enlargement of pyridoxine, pyridoxamine, and tyramine through Vitamin B6 and tyrosine metabolism pathways increased richness, and the elevated glycyrrhizin, melezitose, and maltotetraose enhanced sweetness. This study provides insight into improving sea buckthorn flavor and direction to produce high quality products. • Lactic fermentation reduced acidity, increased TFC and TPSC contents. • Ethyl isovalerate and β -damascenone were the key aroma compounds. • Phenylethyl alcohol and phenylacetaldehyde enhanced sweet and floral aromas. • Increased purines by purine metabolism pathways boosted umami taste. • Vitamin B6 and tyrosine metabolism pathways improved richness taste.