Alterations in Biochemical Characteristics, Flavor, and Microbial Community During the Storage of Suancai

This study examined how storage influences the flavor profile and microbial composition of Suancai. To achieve this, we combined physicochemical measurements with analyses of both volatile and non-volatile metabolites, assessments of microbial diversity, and multivariate statistical modeling. Specifically, we investigated changes in physicochemical parameters, organic acids, amino acids, biogenic amines, volatile compounds, and microbial communities before and after storage. The results...