Metabolic and Flavor Dynamic Changes in Aronia melanocarpa Juice During Fermentation and 90-Day Storage

This investigation evaluated temporal variations in metabolic fingerprints, sensory properties, and functional traits of Aronia melanocarpa syrup throughout the fermentation stage followed by an additional 90-day preservation interval. Findings indicated that microbial transformation notably increased the cumulative polyphenolic levels, overall flavonoid concentrations, and DPPH free radical quenching efficiencies of the preparation, which stayed consistent over this duration. Non-targeted metabolomics screening recognized a combined 1918 chemical signatures, whereby phenylpropanoids, fatty acids, and terpenes represented critical components. A total of 1591 distinct metabolites were identified, demonstrating substantial accumulation inside the flavonoid synthesis and pyruvate catabolic pathways. Furthermore, 355 volatile substances were characterized, with aldehydes and esters acting as vital elements providing honey-scented and fragrant tastes. The cooperative impacts of brewing and aging improved the nutritive and gustatory merits of Aronia melanocarpa syrup, providing a theoretical framework for developing superior fermented commodities.