Comparison of Flavor Characteristics in Sufu Fermented With <i>Mucor racemosus</i> , <i>Rhizopus oryzae</i> , and  <i>Aspergillus candidus</i>

ABSTRACT In order to explore the influence of different strains on the flavor characteristics of fermented sufu, this study focuses on Mucor racemosus (MR), Rhizopus oryzae (RO), and Aspergillus candidus (AC). The metabolic products and flavor profile differences were systematically analyzed using gas chromatography–mass spectrometry (GC–MS), electronic nose detection, total acidity measurement, and sensory evaluation. The results indicated that the MR group achieved the highest sensory score owing to its elevated ester and substantial alcohol contents, which imparted a distinctive floral‐fruity aroma with balanced flavor. In contrast, the RO group exhibited dominant acids, resulting in a strong sour taste, weaker esterification, and a loose texture. The AC group showed high aldehyde/ketone proportions along with ammonia‐related metabolites and the highest total acidity, collectively generating pronounced off‐flavors and the lowest sensory score. Principal component analysis of electronic nose data confirmed that divergent metabolic pathways among the strains constituted the core factor for flavor differentiation. Variable correlation analysis further quantified the regulatory mechanisms: esters and alcohols exhibited significant positive correlations with sensory scores, whereas acids and aldehydes/ketones showed strong negative correlations with off‐flavor intensity. In conclusion, MR, due to its high production of esters and alcohols, is more suitable for traditional sufu flavor; RO and AC require improvement through strain combinations or process optimization to address their sourness and off‐flavor defects. This study provides theoretical guidance for precise strain selection and flavor‐directed regulation in industrial sufu production.