Physicochemical properties, aroma compounds, non-volatile metabolites and their potential correlation in Wickerhamomyces anomalus-fermented Sichuan-style sausage

To assess the modulation of Wicker hamomyces (W.) anomalus on aroma compounds, non-volatile metabolites, and their potential correlation in Sichuan-style sausage, in this study, an isolated W. anomalus strain was used as starter cultures to prepare Sichuan-style sausages at different inoculum levels (105, 106, and 107 CFU/g). The results showed that W. anomalus-fermented sausages exhibited reduced total plate counts and stronger antioxidant activity compared to control sausage. UHPLC-MS/MS metabolomics identified 1047 metabolites, of which 930 were characterized. Five metabolic pathways were significantly regulated by W. anomalus. GC-IMS identified 157 aroma compounds, with significant increases of all aromas except acids in W. anomalus-fermented sausages. Strong correlations were observed among physicochemical properties, common differential metabolites and differential aroma compounds (|r| > 0.8, p < 0.05). Twenty-two common differential metabolites were screened likely contributing to aroma formation. This study provides theoretical support for application of W. anomalus in improving the quality of Sichuan-style sausage.