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In this research, peanut\u2010soybean Dajiang was successfully developed by incorporating peanuts into the Dajiang production process and refining the fermentation conditions. It was observed that the inclusion of peanuts substantially improved the umami, saltiness, and complex taste profile of Dajiang. Eight key flavor compounds were identified, with 2,5\u2010dimethylpyrazine and isoamylphenylacetate being unique to peanut\u2010soybean Dajiang. These findings offer a scientific foundation for enhancing the quality and marketing of peanut\u2010soybean Dajiang. The study also revealed that alterations in amino acid nitrogen, total acid, fat, reducing sugar, and nitrite levels during fermentation, along with the intensification of umami, salty, and complex flavors, provide a scientific basis for improving the quality of peanut\u2010soybean Dajiang. The changes in color, aroma, taste, and metabolites througout the fermentation of peanut\u2010soybean Dajiang were thoroughly analyzed using electronic tongue and electronic nose technologies, in conjunction with the HS\u2010SPME\u2010GC\u2013MS non\u2010targeted metabolomics approach.<\/jats:p>","DOI":"10.1002\/fsn3.71566","type":"journal-article","created":{"date-parts":[[2026,3,8]],"date-time":"2026-03-08T09:55:57Z","timestamp":1772963757000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Edible Qualities and Flavor Omics of Peanut\u2010Soybean Dajiang"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3482-3489","authenticated-orcid":false,"given":"Yu","family":"Miao","sequence":"first","affiliation":[{"name":"Institute of Food and Processing, Liaoning Academy of Agricultural Sciences  Shenyang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xu","family":"Liwei","sequence":"additional","affiliation":[{"name":"Institute of Food and Processing, Liaoning Academy of Agricultural Sciences  Shenyang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sun","family":"Yu","sequence":"additional","affiliation":[{"name":"Food Science College, Shenyang Agricultural University  Shenyang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xie","family":"Mengxi","sequence":"additional","affiliation":[{"name":"Institute of Food and Processing, Liaoning Academy of Agricultural Sciences  Shenyang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhang","family":"Liangchen","sequence":"additional","affiliation":[{"name":"Institute of Food and Processing, Liaoning Academy of Agricultural Sciences  Shenyang China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yang","family":"Hui","sequence":"additional","affiliation":[{"name":"Food Science College, Shenyang Agricultural University  Shenyang China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,2,24]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.3390\/nu6104610"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fufo.2022.100140"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.3390\/molecules22010131"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12061253"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13030415"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2007.03.024"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(03)00092-X"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2024.103872"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfbc.14119"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.2528"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131686"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2022.108953"},{"key":"e_1_2_9_14_1","doi-asserted-by":"publisher","DOI":"10.1002\/ejlt.202300145"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1111\/1750-3841.14295"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2020.109753"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.82"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2023.135995"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2020.126739"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10112516"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131840"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodres.2022.111866"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12173184"},{"key":"e_1_2_9_24_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2021.131560"},{"key":"e_1_2_9_25_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.9932"},{"key":"e_1_2_9_26_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.70153"},{"key":"e_1_2_9_27_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods10102294"},{"key":"e_1_2_9_28_1","doi-asserted-by":"publisher","DOI":"10.3390\/metabo9090183"},{"key":"e_1_2_9_29_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2021.111057"},{"key":"e_1_2_9_30_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2010.11.023"},{"key":"e_1_2_9_31_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2023.01.010"},{"key":"e_1_2_9_32_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.fbio.2022.102045"}],"container-title":["Food Science &amp; 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