A metabolomics approach was employed to investigate differences and correlations among key odorants and non-volatile metabolites in broccoli juices fermented by plant- and animal-derived Pediococcus pentosaceus. Forty volatile metabolites were identified by headspace solid-phase microextraction/gas chromatography–mass spectrometry. According to orthogonal projections to latent structures–differential analysis, 24 and 21 differential volatiles were detected after fermentation by plant- and animal-derived P. pentosaceus, respectively. The concentrations of 10 odorants (OAV ≥ 1) detected by gas chromatography–olfactometry changed significantly after fermentation by P. pentosaceus. Using ultrahigh-pressure liquid chromatography/quadrupole time-of-flight mass spectrometry, 49.47% of the non-volatile metabolites were classified as lipids and lipid-like molecules. The relative expressions of five non-volatile metabolites that exhibited significant correlations with odorants using Spearman correlation analysis changed significantly after fermentation. Fermentation with animal- and plant-derived P. pentosaceus can therefore change key odorants and non-volatile metabolites in broccoli juice that contribute to the characteristic organoleptic properties of products.

代谢组学方法用于研究植物和动物源戊糖球菌发酵的西兰花汁中关键气味和非挥发性代谢物之间的差异和相关性。通过顶空固相微萃取/气相色谱-质谱法鉴定了40种挥发性代谢物。根据对潜在结构的正交预测-差异分析，发酵后分别通过植物和动物来源的戊糖假单胞菌检测到24和21种差异挥发物。戊糖假单胞菌发酵后，通过气相色谱-嗅觉法检测到的10种气味物质（OAV≥1）的浓度发生了显着变化。使用超高压液相色谱/四极杆飞行时间质谱，将49.47％的非挥发性代谢物分类为脂质和类脂质分子。使用Spearman相关分析显示与气味具有显着相关性的5种非挥发性代谢物的相对表达在发酵后发生了显着变化。因此，用动植物来源的戊糖假单胞菌进行发酵可以改变西兰花汁中的主要气味和非挥发性代谢产物，从而有助于产品的感官特性。