Comparative Analysis of Microbial Diversity and Metabolic Profiles during the Spontaneous Fermentation of Jerusalem Artichoke (<i>Helianthus tuberosus</i> L.) Juice.

5-Ethyl-3-Hydroxy-4-Methyl-2(5H)-Furanone increased significantly from 4.13 μg/L to 303.74 μg/L, a highly significant increase, with strong caramel and fruity aromas forming an important aroma substance during fermentation. 2-Methylcyclohexanone increased from 3.56 μg/L to 41.88 μg/L, reflecting its role in the post-fermentation flavor profile. 1-Nonen-3-one increased from 8.76 μg/L to 216.16 μg/L, contributing its unique metallic and sweet aromas, which are commonly found in fruits and vegetables. 4-Undecanone increased from 28.48 μg/L to 170.27 μg/L, further enhancing the flavor profile.

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