Effect of domesticated aspergillus fermentation on flavor profiles and metabolomic changes in quick-brewed fish sauce derived from mackerel offal

This study proposes a sustainable approach using fungi (Aspergillus oryzae and Aspergillus niger) and mackerel offal for fermentation to enhance flavor development in waste. By combining free amino acid analysis, e-nose, e-tongue, GC-IMS, and metabolomics, we revealed the metabolic pathways of dominant fungi in producing flavor substances through fish offal degradation. The approach significantly increased fresh and sweet amino acids in fish sauce. E-nose and e-tongue detected flavor and taste variations, while GC-IMS identified 56 volatiles, with aldehydes, alcohols, and ketones as main contributors. Metabolite and pathway analysis showed that branched-chain amino acid, galactose and pentose phosphate metabolisms were key to flavor variations. This eco-friendly model offers a theoretical basis for microbial regulation in waste resource management.