Evaluation of differences in volatile flavor compounds between liquid-state and solid-state fermented Tartary buckwheat by Monascus purpureus

The differences in volatile flavor compounds (VFCs) between Monascus-solid-state fermented Tartary buckwheat (MSFTB) and Monascus-liquid-state fermented Tartary buckwheat (MLFTB) were investigated using electronic nose and gas chromatography-ion mobility spectrometry (GC-IMS) analysis. The study revealed several significant differences in the composition and abundance of VFCs between the two states. Compared to MSFTB, MLFTB exhibited notable increases in various elements including protein, crude fat, total flavonoids, total polyphenols, Monacolin K, Monascus pigments. Principal component analysis demonstrated significant increases in the production of specific VFCs in MLFTB compared to MSFTB. A total of 25 VFCs were identified through GC-IMS, including 9 esters, 7 alcohols, 5 ketones, and 4 aldehydes. The content of pleasant VFCs in MLFTB was significantly higher than in MSFTB. These compounds served as both VFCs and key aroma components during fermentation. In conclusion, the Monascus fermentation state played a crucial role in enhancing the flavor quality of Tartary buckwheat. [Display omitted] •Fermentation state affected flavor and overall quality of Monascus fermented products.•Significant differences were observed in the key VFCs between MSFTB and MLFTB.•The concentration of aroma compounds in MLFTB was notably higher compared to MSFTB.