{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T04:14:13Z","timestamp":1788495253345,"version":"build-2803163510"},"reference-count":36,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,7,13]],"date-time":"2026-07-13T00:00:00Z","timestamp":1783900800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Chemistry: X"],"published-print":{"date-parts":[[2026,8]]},"DOI":"10.1016\/j.fochx.2026.104217","type":"journal-article","created":{"date-parts":[[2026,7,14]],"date-time":"2026-07-14T16:08:22Z","timestamp":1784045302000},"page":"104217","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"special_numbering":"C","title":["Volatile aroma profiles and associated microbiota of Yunnan Shiping sour-pulp-fermented stinky tofu"],"prefix":"10.1016","volume":"38","author":[{"given":"Yanhui","family":"Xu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lanfeng","family":"Ji","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ting","family":"Liu","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lvjun","family":"Qian","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Haoyu","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Canying","family":"Zhuang","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hao","family":"Chen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaohu","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Liangzhong","family":"Zhao","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Xiaojie","family":"Zhou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"issue":"4","key":"10.1016\/j.fochx.2026.104217_bb0005","doi-asserted-by":"crossref","first-page":"2773","DOI":"10.1111\/1541-4337.13162","article-title":"A systematic review on the flavor of soy-based fermented foods: Core fermentation microbiome, multisensory flavor substances, key enzymes, and metabolic pathways","volume":"22","author":"An","year":"2023","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2026.104217_bb0010","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.113112","article-title":"Fermented fish and fermented fish-based products, an ever-growing source of microbial diversity: A literature review","volume":"172","author":"Belleggia","year":"2023","journal-title":"Food Research International"},{"issue":"8","key":"10.1016\/j.fochx.2026.104217_bb0015","doi-asserted-by":"crossref","DOI":"10.3390\/fermentation10080409","article-title":"Characterization of the key aroma compounds of soybean flavor in fermented soybeans with Bacillus subtilis BJ3-2 by gene knockout, gas chromatography\u2013olfactometry\u2013mass spectrometry, and aroma addition experiments","volume":"10","author":"Chen","year":"2024","journal-title":"Fermentation"},{"key":"10.1016\/j.fochx.2026.104217_bb0020","doi-asserted-by":"crossref","unstructured":"Cuamatzin-Garc\u00eda, L., Rodr\u00edguez-Rugarc\u00eda, P., El-Kassis, E. G., Galicia, G., Meza-Jim\u00e9nez, M. L., Ba\u00f1os-Lara, M. D. R., Zaragoza-Maldonado, D. S., & P\u00e9rez-Armend\u00e1riz, B. (2022). Traditional fermented foods and beverages from around the world and their health benefits. Microorganisms, 10(6), article. Doi: https:\/\/doi.org\/10.3390\/microorganisms10061151.","DOI":"10.3390\/microorganisms10061151"},{"key":"10.1016\/j.fochx.2026.104217_bb0025","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2022.114355","article-title":"Effects of fermentation temperature on bacterial community, physicochemical properties and volatile flavor in fermented soy whey and its coagulated tofu","volume":"173","author":"Dai","year":"2023","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104217_bb0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2023.137602","article-title":"Kaili red sour soup: Correlations in composition\/microbial metabolism and flavor profile during post-fermentation","volume":"435","author":"Feixia","year":"2024","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104217_bb0035","doi-asserted-by":"crossref","first-page":"689","DOI":"10.1016\/j.foodres.2018.05.065","article-title":"Analysis of bacterial diversity and biogenic amines content during the fermentation processing of stinky tofu","volume":"111","author":"Gu","year":"2018","journal-title":"Food Research International"},{"issue":"1","key":"10.1016\/j.fochx.2026.104217_bb0040","doi-asserted-by":"crossref","DOI":"10.1111\/1541-4337.70080","article-title":"Fermented soy products: A review of bioactives for health from fermentation to functionality","volume":"24","author":"Harahap","year":"2025","journal-title":"Comprehensive Reviews in Food Science and Food Safety"},{"key":"10.1016\/j.fochx.2026.104217_bb0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2026.108416","article-title":"Based on solid-state fermentation: Regulation of ester formation through priority effects of non-Saccharomyces cerevisiae in strong aroma type of baijiu","volume":"77","author":"Hong","year":"2026","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104217_bb0050","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.104173","article-title":"Application of GC-IMS, GC-MS, and LC-MS\/MS techniques to a comprehensive systematic study on the flavor characteristics of different muscles in the yak","volume":"59","author":"Kang","year":"2024","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104217_bb0055","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2023.103423","article-title":"Dynamic analysis of microbial community, flavor components of low-salt fermented red pepper sauce and exploring the key flavours formation","volume":"56","author":"Li","year":"2023","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104217_bb0060","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112586","article-title":"Novel insight into flavor and quality formation in naturally fermented low-salt fish sauce based on microbial metabolism","volume":"166","author":"Li","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104217_bb0065","doi-asserted-by":"crossref","DOI":"10.1016\/j.indcrop.2024.119836","article-title":"Unraveling the flavor variation mechanism of wheat bran insoluble dietary fibers during different dynamic solid-state fermentation patterns: Identification via E-nose, GC-MS, and GC-IMS combination with fingerprinting","volume":"222","author":"Liang","year":"2024","journal-title":"Industrial Crops and Products"},{"key":"10.1016\/j.fochx.2026.104217_bb0070","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2021.113054","article-title":"Genomic characteristics of a novel strain Lactiplantibacillus plantarum X7021 isolated from the brine of stinky tofu for the application in food fermentation","volume":"156","author":"Liu","year":"2022","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104217_bb0075","doi-asserted-by":"crossref","unstructured":"Luo, A., Liu, L., Shi, S., Liu, X., & Hu, B. (2025). Analysis of microbial community structure and functional genes for volatile flavor in stinky tofu. Food Science & Nutrition, 13(12), article, e71257. Doi: https:\/\/doi.org\/10.1002\/fsn3.71257.","DOI":"10.1002\/fsn3.71257"},{"key":"10.1016\/j.fochx.2026.104217_bb0080","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.142795","article-title":"Transformation of polycyclic aromatic hydrocarbons during frying stinky tofu","volume":"471","author":"Ma","year":"2025","journal-title":"Food Chemistry"},{"issue":"19","key":"10.1016\/j.fochx.2026.104217_bb0085","doi-asserted-by":"crossref","DOI":"10.3390\/foods11193134","article-title":"Effect of lactic acid bacteria on bacterial community structure and characteristics of sugarcane juice","volume":"11","author":"Qiao","year":"2022","journal-title":"Foods"},{"key":"10.1016\/j.fochx.2026.104217_bb0090","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2022.112095","article-title":"Elucidating the mechanism underlying volatile and non-volatile compound development related to microbial amino acid metabolism during golden pomfret (Trachinotus ovatus) fermentation","volume":"162","author":"Qiu","year":"2022","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104217_bb0095","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2025.117014","article-title":"Elucidating the impact of salt concentration on volatile flavor profiles and microbial dynamics in fermented cockle paste using GC-IMS and high-throughput 16S rDNA sequencing","volume":"219","author":"Sun","year":"2025","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104217_bb0100","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2026.118445","article-title":"Integrating GC\u2013MS, high-throughput sequencing, and machine learning to elucidate flavor development and microbial succession in Italian-style dry-cured ham","volume":"229","author":"Sun","year":"2026","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104217_bb0105","doi-asserted-by":"crossref","DOI":"10.3389\/fmicb.2016.00578","article-title":"Functional properties of microorganisms in fermented foods","volume":"7","author":"Tamang","year":"2016","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/j.fochx.2026.104217_bb0110","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133253","article-title":"The formation mechanisms of key flavor substances in stinky tofu brine based on metabolism of aromatic amino acids","volume":"392","author":"Tang","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104217_bb0115","article-title":"The dynamic changes and correlations between biochemical properties, flavor and microbial community during fermentation of asparagus by-products","volume":"463","author":"Wang","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104217_bb0120","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2025.107629","article-title":"Metagenomics and metabolomics-based approaches to reveal the formation of flavor metabolites during post-fermentation of multi-strain complex fermented douchi","volume":"73","author":"Wang","year":"2025","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104217_bb0125","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1016\/j.lwt.2017.12.011","article-title":"Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing","volume":"90","author":"Wang","year":"2018","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104217_bb0130","doi-asserted-by":"crossref","DOI":"10.1016\/j.fm.2024.104618","article-title":"Microbial community succession and changes of volatile compounds in the fermentation process of bamboo shoots","volume":"124","author":"Wei","year":"2024","journal-title":"Food Microbiology"},{"issue":"23","key":"10.1016\/j.fochx.2026.104217_bb0135","doi-asserted-by":"crossref","first-page":"8367","DOI":"10.1080\/10408398.2023.2199425","article-title":"Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods","volume":"64","author":"Wen","year":"2024","journal-title":"Critical Reviews in Food Science and Nutrition"},{"key":"10.1016\/j.fochx.2026.104217_bb0140","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodres.2023.112556","article-title":"Unraveling the microbial succession during the natural fermentation of grass carp and their correlation with volatile flavor formation","volume":"165","author":"Xiao","year":"2023","journal-title":"Food Research International"},{"key":"10.1016\/j.fochx.2026.104217_bb0145","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2020.127512","article-title":"Shifts in autochthonous microbial diversity and volatile metabolites during the fermentation of chili pepper (Capsicum frutescens L.)","volume":"335","author":"Xu","year":"2021","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104217_bb0150","doi-asserted-by":"crossref","unstructured":"Xu, Y., Ye, Q., Zhang, H., Yu, Y., Li, X., Zhang, Z., & Zhang, L. (2019). Naturally fermented acid slurry of soy whey: High-throughput sequencing-based characterization of microbial flora and mechanism of tofu coagulation. Frontiers in Microbiology, 10, article, 1088. Doi: https:\/\/doi.org\/10.3389\/fmicb.2019.01088.","DOI":"10.3389\/fmicb.2019.01088"},{"key":"10.1016\/j.fochx.2026.104217_bb0155","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2026.111689","article-title":"Analysis of the correlation between microbial community succession and volatile flavor compounds during the processing of Gannan yak Qula","volume":"451","author":"Zhang","year":"2026","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.fochx.2026.104217_bb0160","doi-asserted-by":"crossref","DOI":"10.1016\/j.fbio.2024.103697","article-title":"Unraveling the core functional microbiota involved in metabolic network of characteristic flavor development during soy sauce fermentation","volume":"58","author":"Zhang","year":"2024","journal-title":"Food Bioscience"},{"key":"10.1016\/j.fochx.2026.104217_bb0165","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2022.133773","article-title":"Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments","volume":"397","author":"Zhang","year":"2022","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104217_bb0170","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2025.118465","article-title":"Improving the quality, safety, and flavor of traditional naturally fermented stinky tofu using a self-screened direct vat starter","volume":"233","author":"Zhao","year":"2025","journal-title":"LWT"},{"key":"10.1016\/j.fochx.2026.104217_bb0175","doi-asserted-by":"crossref","DOI":"10.1016\/j.foodchem.2025.145464","article-title":"Elucidating microbial succession dynamics and flavor metabolite formation in Korean style spicy cabbage fermentation: Integration of flavoromics, amplicon sequencing, and metagenomics","volume":"492","author":"Zhao","year":"2025","journal-title":"Food Chemistry"},{"key":"10.1016\/j.fochx.2026.104217_bb0180","doi-asserted-by":"crossref","DOI":"10.1016\/j.lwt.2026.119470","article-title":"Multifunctional roles of basic amino acids in mitigating thermally induced food toxicants: Mechanisms and future perspectives","volume":"250","author":"Zhao","year":"2026","journal-title":"LWT"}],"container-title":["Food Chemistry: X"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526007388?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S2590157526007388?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,9,4]],"date-time":"2026-09-04T03:38:35Z","timestamp":1788493115000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S2590157526007388"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8]]},"references-count":36,"alternative-id":["S2590157526007388"],"URL":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104217","relation":{},"ISSN":["2590-1575"],"issn-type":[{"value":"2590-1575","type":"print"}],"subject":[],"published":{"date-parts":[[2026,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Volatile aroma profiles and associated microbiota of Yunnan Shiping sour-pulp-fermented stinky tofu","name":"articletitle","label":"Article Title"},{"value":"Food Chemistry: X","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fochx.2026.104217","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2026 The Authors. Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104217"}}