Multi-Omics Analysis of Flavor Formation in Fermented Xuecai

113 volatile flavor compounds, including 14 aldehydes, 38 alcohols, 37 esters, 11 ketones, and 13 phenols, were identified in fermented xuecai (Brassica juncea). The dataset captures relationships between microbial communities, physicochemical properties, and flavor compounds, revealing optimal quality after 32 days of fermentation. It was created by Mengqin Cao to investigate the microbial-driven mechanism of flavor development.

Use Cases

• Analyze correlations between core microbial taxa like Companilactobacillus, Weissella, and Debaryomyces and the concentrations of 15 amino acids.
• Model the direct influence of microbial communities on the flavor profile using structural equation modeling (SEM) parameters from the study.
• Investigate the temporal dynamics of 113 volatile flavor compounds across the 32-day fermentation period to identify formation patterns.
• Examine co-occurrence networks among microbial taxa and physicochemical indicators to understand community drivers of flavor.

Strengths

• Identifies 113 specific volatile flavor compounds, categorized into 5 chemical classes.
• Pinpoints 5 core microbial taxa (Companilactobacillus, Weissella, Latilactobacillus, Debaryomyces, Hannaella) as key flavor drivers.
• Data is derived from a multi-omics approach combining untargeted metabolomics, microbiomics, and biochemical techniques.
• Published under a permissive CC BY 4.0 license, allowing for wide reuse and adaptation.

Limitations

• The dataset is small in file size (124.0 KB), indicating limited raw data or summary-level results rather than extensive primary measurements.
• Specific row and column counts are unknown, making it difficult to assess the granularity and scope of the tabular data.
• Geographic origin and specific sample replication details are not provided, limiting generalizability.

Provenance

Source

Mengqin Cao via figshare.

Collection Method

Generated via untargeted metabolomics, microbiomics, and biochemical analysis of fermented xuecai samples.

Time Range

Covers a fermentation period of at least 32 days.

Freshness

Last updated March 2026.