GC-O-MS volatilomics combined lipidomics revealed the key volatile flavor compounds and their precursor in fermented cream driven by Lactiplantibacillus plantarum B22

Lactic acid bacteria (LAB) fermentation enhances the flavor and nutritional profile of foods. Nevertheless, the specific mechanism by which Lactiplantibacillus plantarum ( L. plantarum ) B22, a strain exhibiting high lipase activity, enhances flavor formation in fermented cream remains unclear. This study employed GC-olfactometry-mass spectrometry (GC-O-MS) volatilomics and lipidomics to elucidate the flavor formation mechanism with L . plantarum B22 in fermented cream. Sensory evaluation demonstrated that L. plantarum B22 fermented cream (LSB) scored significantly higher than commercial starter cultures fermented cream (LS) in terms of texture, taste, aroma, and overall acceptability. The key VOCs were acetoin, 2-nonanone, δ-dodecalactone, δ-octalactone, δ-decanolactone, benzoic acid, 2-hydroxy-3-pentanone, and 2,3-butanedione. Moreover, LSB exhibited elevated levels of polyunsaturated fatty acids (PUFAs), including linolenic acid (LA, 18:2), and eicosapentaenoic acid (EPA, 20:5). Correlation analysis demonstrated that 59 lipid species were significantly associated with the flavor profiles of LSB. Crucially, the FA (18:3) was identified as a key precursor for the biosynthesis of δ-dodecalactone, δ-octalactone, and δ-decanolactone. This study provides novel mechanistic insights into how high-lipase-activity L . plantarum B22 promotes characteristic flavor formation in fermented cream via targeted regulation lipid degradation, offering valuable guidance for developing premium fermented dairy products.