To investigate the influence of microbes on flavor attributes during solid-state fermentation of wheat bran insoluble dietary fiber (IDF), this study constructed CK (unfermented IDF), NF (native fermented IDF), YF (yeast fermented IDF), LF (Lactobacillus plantarum fermented IDF) and MF (mixed fermented IDF) systems and studied their flavor profiles change during dynamic processes (12–48 h). The E-nose results indicated that the sensor response values of flavor compounds in the samples were increased as fermentation progressed (especially in the YF and MF groups). Also, the GC-MS findings verified that co-fermentation promoted flavor release and enhanced compound species. Cluster analysis validated E-nose results, while O2PLS-DA selected 8 flavor compounds with prominent VIP scores. Moreover, GC-IMS verified the differences in flavor formation in IDF, confirming a more balanced fermentation hypothesis in MF. Also, the fingerprints were compared and differentiated in the distribution of the 75 flavor compounds featured in different fermentation groups. This flavor formation and conversion pattern may be attributed to synthesizing and releasing flavor compounds during co-fermentation by degrading bran and utilizing its products. The production of this complex flavor is related to its components' interactions. Obtained results are expected to enhance whole grain flavored food development and high-value utilization of IDF.

中文翻译：

---

揭示不同动态固态发酵模式下麦麸不溶性膳食纤维的风味变化机制：通过 E-nose、GC-MS 和 GC-IMS 组合指纹图谱进行鉴定


为研究微生物对麦麸不溶性膳食纤维 （IDF） 固态发酵过程中风味特性的影响，本研究构建了 CK （未发酵 IDF）、NF （天然发酵 IDF）、YF （酵母发酵 IDF）、LF （植物乳杆菌发酵 IDF） 和 MF （混合发酵 IDF） 系统，并研究了它们在动态过程 （12–48 h） 过程中的风味特征变化。E-nose 结果表明，随着发酵的进行，样品中风味物质的传感器响应值增加（尤其是在 YF 和 MF 组中）。此外，GC-MS 研究结果证实，共发酵促进了风味释放并增强了化合物种类。聚类分析验证了 E-nose 结果，而 O2PLS-DA 选择了 8 种 VIP 得分突出的风味化合物。此外，GC-IMS 验证了 IDF 中风味形成的差异，证实了 MF 中更平衡的发酵假设。此外，还比较和区分了不同发酵组中 75 种风味化合物的分布。这种风味的形成和转化模式可能归因于在共发酵过程中通过降解麸皮并利用其产物合成和释放风味化合物。这种复杂风味的产生与其成分的相互作用有关。所获得的结果有望促进全谷物风味食品的开发和 IDF 的高价值利用。