Correlation and Difference between Core Micro-Organisms and Volatile Compounds of Suan Rou from Six Regions of China

Suan Rou (SR), a traditional fermented meat, is widely favored by consumers due to its unique flavor and characteristics. To study the relationship between the core differential microorganisms and differential volatile organic compounds (VOCs) of SR from six regions of China, high-throughput sequencing (HTS) and gas-chromatography-ion mobility spectrometry (GC-IMS) technologies were used to analyze the correlation between micro-organisms and VOCs in SR from Xiangxi of Hunan, Rongshui of Guangxi, Zunyi of Guizhou, Jinping of Guizhou, Congjiang of Guizhou, and Libo of Guizhou. A total of 13 core micro-organisms were identified at the genus level. Moreover, 95 VOCs were identified in the SR samples by GC-IMS analysis, with alcohols, aldehydes, ketones, and esters comprising the major VOCs among all the samples. The results showed a strong correlation (vertical bar r vertical bar > 0.8, p < 0.05) between the core differential micro-organisms and differential VOCs, including four bacteria, five fungi, and 12 VOCs. Pediococcus, Debaryomyces, Zygosaccharomyces, and Candida significantly contributed to the unique VOCs of SR.