{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T05:38:15Z","timestamp":1792561095233,"version":"4.5.0"},"reference-count":54,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T00:00:00Z","timestamp":1792454400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,20]],"date-time":"2026-10-20T00:00:00Z","timestamp":1792454400000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Chinese cabbage is one of the most widely consumed vegetables in China. However, malodorous compounds generated from the decomposition of discarded leaves during harvest and distribution have become a significant environmental concern. This study aimed to identify the key odor compounds produced during Chinese cabbage decompostion and to characterize their associations with microbial community dynamics.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>\n                      Physicochemical monitoring showed declining total solids and sugars, rising soluble protein, and fluctuating total nitrogen. Gas chromatography\u2010olfactometry\u2013mass spectrometry (GC\u2010O\u2013MS) identified dimethyl disulfide and dimethyl trisulfide as early dominant odorants. The content of dimethyl disulfide increased from 0.53 to 59.29\u2009\u03bcg\/kg by day 3, while dimethyl trisulfide peaked at 14.08\u2009\u03bcg\/kg on day 3 and then became undetectable. Indole accumulated to 9.82\u2009\u03bcg\/kg by day 5 and persisted thereafter, becoming the major malodorous compound in mid\u2010to\u2010late stages. Full\u2010length 16S\/ITS sequencing revealed distinct bacterial and fungal succession, with\n                      <jats:italic>Alcaligenes faecalis<\/jats:italic>\n                      dominating (42.25%) at day 11 and\n                      <jats:italic>Geotrichum silvicola<\/jats:italic>\n                      and\n                      <jats:italic>Candida tropicalis<\/jats:italic>\n                      prevailing among fungi. Spearman correlation suggested associations between specific taxa and key odorants. Screening and validation confirmed that\n                      <jats:italic>Rhodotorula mucilaginosa<\/jats:italic>\n                      and\n                      <jats:italic>Yarrowia lipolytica<\/jats:italic>\n                      removed &gt;\u200999.7% of indole.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>\n                      Dimethyl disulfide, dimethyl trisulfide, and indole are the principal odor compounds during Chinese cabbage decomposition, with indole dominating the later stages. Microbial succession drives the temporal shift in odor profiles.\n                      <jats:italic>Rhodotorula mucilaginosa<\/jats:italic>\n                      and\n                      <jats:italic>Yarrowia lipolytica<\/jats:italic>\n                      were validated as highly effective indole\u2010degrading agents, highlighting their potential for biological odor mitigation during cabbage decomposition, although their capacity for sulfur\u2010compound removal remains limited. \u00a9 2026 Society of Chemical Industry.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71120","type":"journal-article","created":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T04:40:01Z","timestamp":1792557601000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Malodorous compound production driven by microbial succession during Chinese cabbage 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