Low-Cost Safe Utilization of Cadmium-Contaminated Potatoes: A Coupled Strategy of Peeling and Liquid Fermentation with Pichia stipitis

Low-Cost Safe Utilization of Cadmium-Contaminated Potatoes: A Coupled Strategy of Peeling and Liquid Fermentation with Pichia stipitis | Research Square window.SnipcartSettings = { analytics: { enabled: false } }; (function() { var accessVector = localStorage.getItem('access_vector') || ''; window.dataLayer = window.dataLayer || []; if (accessVector) { window.dataLayer.push({ user: { profile: { profileInfo: { snid: accessVector } } } }); } })(); (function(w,d,s,l,i){w[l]=w[l]||[];w[l].push({'gtm.start':new Date().getTime(),event:'gtm.js'});var f=d.getElementsByTagName(s)[0],j=d.createElement(s),dl=l!='dataLayer'?'&l='+l:'';j.async=true;j.src='https://www.googletagmanager.com/gtm.js?id='+i+dl;f.parentNode.insertBefore(j,f);})(window,document,'script','dataLayer','GTM-K279D39R'); Browse Preprints In Review Journals COVID-19 Preprints AJE Video Bytes Research Tools Research Promotion AJE Professional Editing AJE Rubriq About Preprint Platform In Review Editorial Policies Our Team Advisory Board Help Center Sign In Submit a Preprint Cite Share Download PDF Research Article Low-Cost Safe Utilization of Cadmium-Contaminated Potatoes: A Coupled Strategy of Peeling and Liquid Fermentation with Pichia stipitis Zhengqian Tan, Yisi Shi, Piao Liu, Haojie Ni, Ren Yang, Yulin Song, and 2 more This is a preprint; it has not been peer reviewed by a journal. https://doi.org/ 10.21203/rs.3.rs-7494187/v1 This work is licensed under a CC BY 4.0 License Status: Published Journal Publication published 07 Apr, 2026 Read the published version in Food Production, Processing and Nutrition → Version 1 posted You are reading this latest preprint version Abstract This study presents a safe and scalable strategy for utilizing Cd-contaminated potatoes in rural settings. A peeling–liquid fermentation method using Pichia stipitis was developed and compared with other fermentation modes to evaluate Cd migration and product quality. Peeling reduced initial Cd content by 15.24%, and microbial treatments further lowered residual Cd by 2.02–3.64 fold. Pichia stipitis exhibited high Cd tolerance and retained 31.68% of Cd via chelation in solid fermentation. During liquid fermentation, Lactobacillus dominated (> 90%) and contributed to Cd bioadsorption. Metabolomic profiling identified 18 amino acids; notably, L-cysteine and L-histidine showed strong correlations with microbial shifts (Mantel test, P < 0.001). Spirits produced from peeled, Pichia stipitis -fermented potatoes contained 69 volatiles, with increased levels of esters. The proposed approach ensures effective Cd mitigation while improving flavor characteristics, offering a practical solution for small-scale farmers dealing with heavy metal-contaminated crops. Solanum tuberosum amino acids potato liquor volatile organic compounds Cd Figures Figure 1 Figure 2 Figure 3 Figure 4 Figure 5 Figure 6 Introduction Weining County in Guizhou Province, China, is a major potato-producing region. However, elevated Cd levels in potatoes from certain areas exceed national safety limits, threatening the quality of agricultural products as well as local public health. Addressing Cadmium (Cd) contamination in potatoes and developing safe utilization strategies are critical for ensuring food safety and sustaining agricultural production in affected areas. Cd is a highly toxic heavy metal that can accumulate in the human body through the food chain, posing serious health risks (Angon et al. 2024). Weining County is situated in the Wumeng Mountains and is characterized by typical karst terrain. The local soil, derived from Cd-rich parent rock, exhibits naturally high background Cd levels (Li et al. 2022). In addition, long-term zinc smelting in the region has released Cd-rich particulates and slag, further increasing Cd accumulation in agricultural soils (Li et al. 2022; He 2013; Lu et al. 2021). As a result, the combined influence of geogenic Cd and anthropogenic smelting emissions has led to widespread soil Cd contamination (Mei 2023), with elevated Cd levels detected in local agricultural products, particularly potatoes. This poses a serious threat to food quality and public health (Sanderson et al. 2019; Zhang 2023). Drought conditions further exacerbate Cd accumulation in potatoes (Fang et al. 2024; Guo et al. 2017). Ingwersen and Streck (Ingwersen and Streck 2005) reported that Cd concentrations in potatoes, sugar beets ( Beta vulgaris ), and winter wheat ( Triticum aestivum ) increased in years with high atmospheric saturation deficits, suggesting that transpiration drives Cd uptake in crops irrigated with wastewater on sandy soils in Germany (Ge et al. 2016; Huang et al. 2024). Temperature has also been positively correlated with Cd uptake in potatoes (Yi et al. 2020a). Furthermore, Cd concentrations in tubers have been found to decrease significantly with increasing altitude (2151–2744 m), likely due to cooler temperatures and greater sunlight exposure at higher elevations (Baghour et al. 2001; Bedoya-Perales et al. 2023; Yi et al. 2020b; Zhang et al. 2017). Soil Cd levels, climate, and cultivation practices are all known to influence Cd accumulation in potatoes Zhang 2022). Weining’s mountainous terrain and unique climate in southwest China may intensify these effects. However, clear solutions for the safe utilization of Cd-contaminated potatoes have yet to be established. In potato liquor production (Sun 2020), selecting an appropriate fermentation method is critical to ensuring product quality and flavor. Traditionally, potato-based alcohol production has primarily relied on liquid-state fermentation (LSF)(Ozer Uyar and Uyar 2023; Tenkolu et al. 2024). While LSF is simple to operate, it often results in the loss of volatile aroma compounds. In contrast, solid-state fermentation (SSF) better retains the natural aroma of potatoes and enhances raw material utilization, aligning with sustainability goals (Chen et al. 2021; Zhao et al. 2020). This study investigates the production of alcoholic beverages from Cd-contaminated potatoes. During fermentation, Cd accumulation can inhibit microbial activity, potentially leading to reduced fermentation performance or the loss of key flavor compounds. Therefore, in addition to using the conventional brewer’s yeast Saccharomyces cerevisiae, we selected Pichia stipitis for its stress tolerance properties (Li et al. 2022). Pichia stipitis is a multi-stress-tolerant yeast capable of withstanding high heat, salinity, acidity, and heavy metal stress, and it exhibits a high capacity for bioaccumulation of toxic metals (Li et al. 2018; Xu 2017). The skin of potato tubers is the primary site of Cd accumulation (Chen et al. 2014; REID et al. 2003). Therefore, peeling can effectively reduce Cd levels in fermentation substrates and subsequently decrease Cd concentrations in the final product. Potato peels are rich in fiber, vitamins, minerals, and peel-specific aroma compounds, which may serve as nutrient sources for microorganisms. These components can enhance microbial activity during fermentation and improve the flavor complexity and sensory attributes of the final product (Akyol et al. 2016; Hijosa-Valsero et al. 2018; Liu 2013). However, bitter compounds in potato peels and residual Cd accumulation may negatively affect the beverage’s sensory quality and safety (Cottle and Kolattukudy 1982; Davies and Crews 1983; Ostrý et al. 2010). This study aims to develop a low-cost, scalable strategy for managing Cd contamination in potatoes that is suitable for implementation by small-scale rural farmers. The goal is to promote safe utilization technologies that preserve agricultural product quality and protect farmers’ health. By comparing the Cd removal efficiency of Saccharomyces cerevisiae and Pichia stipitis under SSF and LSF, and analyzing volatile organic compounds (VOCs) produced during fermentation, this study provides scientific basis and technical guidance for addressing Cd contamination in potato-based fermentation. Materials and Methods Sample preparation Fresh potatoes ( Solanum tuberosum cv. Wei Yu No. 7) were obtained from Weining County (Guizhou, China) and stored at 4 °C until use. Potatoes were peeled, washed, steamed for 60 min, and mashed into a puree. After cooling to 30°C, food-grade glucoamylase (50,000 U/g) was added at 2.0 g/kg, and the mixture was saccharified for 24 h. Then, 0.2 g/kg of the selected yeast strain was added to the slurry. Fermentation was conducted at 28–30 °C for 15 days. Following fermentation, the broth was filtered through a 100-mesh bag and distilled at 85 °C. The initial distillate (foreshots), which contains formaldehyde and other harmful compounds, was discarded. The remaining fraction was re-distilled to obtain the final potato distilled liquor sample (Tan et al. 2023; Wang 2015). Strains and fermentation media Pichia stipitis was obtained from Mingzhou Biotechnology Co., Ltd. (Ningbo, China) and cultured at 28 °C on YM medium containing 5.0 g/L peptone, 10.0 g/L glucose, 3.0 g/L yeast extract, 3.0 g/L malt extract, and 20.0 g/L agar in 1 L of distilled water. Saccharomyces cerevisiae was obtained from Lezhen Biotechnology Co., Ltd. (Nanjing, China) and cultured at 25 °C in YPD medium. Cd content and Cd chelation determination Following distillation, the potato distillers’ grains (PDG) were dried at 100 °C for 12 h in a constant-temperature oven and then ground into powder. A 0.2 g powdered sample was mixed with 5 mL of nitric acid and digested in a graphite digestion system for 3 h. After digestion, the solution was diluted to 50 mL with deionized water, filtered, and analyzed for Cd content using inductively coupled plasma optical emission spectrometry (ICP-OES)(Yang et al. 2024). An excess of EDTA standard solution was added to the test sample, and the unreacted EDTA was back-titrated with zinc acetate standard solution. Subsequently, potassium iodide was added to form a stable complex anion (CdI 4 2- ) with Cd 2+ , thereby releasing the previously bound EDTA. The released EDTA was then titrated with zinc acetate standard solution using xylenol orange as the indicator. Another aliquot of the sample was treated with alcohol precipitation and analyzed using the same titration procedure. The Cd chelation rate was calculated based on the difference in zinc acetate solution consumption before and after complexation. The preparation method of PDG is summarized in Table 1. Table 1. Fermentation Treatments and Their Abbreviations combination brewing method yeast strain Handling method abbreviation T1(SS) solid-state fermentation Saccharomyces cerevisiae / SS T2(SP) solid-state fermentation Pichia stipitis / SP T3(LS) Liquid-state fermentation Saccharomyces cerevisiae / LS T4(LP) Liquid-state fermentation Pichia stipitis / LP T5(PSS) solid-state fermentation Saccharomyces cerevisiae Peeling SSP T6(PSP) solid-state fermentation Pichia stipitis Peeling SPP T7(PLS) Liquid-state fermentation Saccharomyces cerevisiae Peeling LSP T8(PLP) Liquid-state fermentation Pichia stipitis Peeling LPP Note: Solid-state fermentation = S (Solid); Liquid-state fermentation = L (Liquid); Saccharomyces cerevisiae = S; Pichia stipitis = P; Peeling = P; “/” indicates no peeling. Amino acid determination Fifty milligrams of the sample was accurately weighed and combined with 216 μL of water and 25 μL of 0.15% deoxycholic acid (DOC), then mixed thoroughly. Next, 4 μL of an internal standard solution (100 μg/mL; Lys-d 4 , Try-d 5 , Gln-d 4 ) was added, and the mixture was vortexed and sonicated at 5 °C (40 kHz) for 10 min. Then, 5 μL of 10 M trichloroacetic acid (TCA) was added and mixed well, and the sample was frozen for 10 min to precipitate proteins. The sample was subsequently centrifuged at 14,000 × g for 10 min at 4 °C. After centrifugation, 50 μL of the supernatant was transferred to a new tube and diluted with 350 μL of water, then vortexed and filtered through a 0.2 μm PTFE membrane (Biotage). The filtrate was transferred into an autosampler vial for analysis. Qualitative and quantitative analyses of target compounds were performed using LC-ESI-MS/MS on a UHPLC-QTRAP system. Chromatographic separation was performed on an AdvanceBio MS Spent Media column (2.1 × 50 mm, 2.7 μm) at 40 °C with a 1 μL injection volume. Mobile phase A consisted of 0.1% formic acid and 10 mM ammonium formate in 95% water. Mobile phase B consisted of 0.1% formic acid and 10 mM ammonium formate in 95% acetonitrile. Mass spectrometry was carried out using a SCIEX QTRAP 6500+ system operating in both positive and negative ionization modes. The curtain gas was set to 35, and the collision gas was set to medium. The IonSpray voltage was 5500 V for positive mode and 4500 V for negative mode. The source temperature was maintained at 550 degrees Celsius. Ion source gas 1 and ion source gas 2 were both set to 50. A standard calibration curve was constructed by plotting analyte peak area (Y) against analyte concentration (X). Sample concentrations were calculated by substituting the peak areas into the regression equation. DNA extraction and library construction DNA extraction, PCR amplification, amplicon purification, and library preparation of potato fermentation broth samples were performed by Shanghai Meiji Biological Co., Ltd. (Shanghai, China). Volatile organic compounds (VOCs) analysis Volatile organic compounds (VOCs) in potato liquor were analyzed using headspace solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS). A PerkinElmer Clarus SQ8 GC/MS system equipped with an Elite-5MS capillary column (30 m × 0.25 mm i.d., 0.25 μm f ilm; Agilent, USA) was used. High-purity helium (99.999%) was used as the carrier gas at a constant flow rate of 1.0 mL/min in splitless mode. The GC oven temperature program was: 40 °C for 8 min, then ramped at 10°C/min to 230 °C, and held at 230 °C until the end of the run. The injector temperature was maintained at 250 °C. Mass spectrometry was performed with an electron ionization (EI) source at 70 eV. The ion source, quadrupole, and transfer line temperatures were set to 230 °C, 150 °C, and 230 °C, respectively. Full-scan acquisition was carried out in the m/z range of 40–550. Sample extraction was performed manually using solid-phase microextraction (SPME) with a 50/30 μm PDMS/CAR/DVB fiber (2 cm; Supelco, USA). The SPME fiber was preconditioned in the injector at 250 °C until background signals were negligible. A 1.5 mL aliquot of potato liquor was transferred into a 20 mL headspace vial, spiked with 10 μL of methyl heptanoate (100 mg/kg) as an internal standard, and immediately sealed. The vial was incubated at 60 °C with stirring for 5 min to equilibrate. The fiber was then exposed to the headspace (~1 cm above the liquid) for 30 min to adsorb VOCs. After extraction, the fiber was immediately retracted and inserted into the GC-MS injector for desorption at 250 °C for 3 min. VOCs were identified by comparing mass spectra and retention times with those in the NIST17 library. Semi-quantitative analysis was performed using an internal standard approach. VOC concentrations were calculated by multiplying the concentration of methyl heptanoate by the ratio of the VOC peak area to the internal standard peak area. Statistical analysis Raw data were recorded using Microsoft Excel. Bar plots were generated with Origin 2024 (OriginLab Corp., Northampton, MA, USA). Orthogonal partial least squares discriminant analysis (OPLS DA) and extraction of variable importance in projection (VIP) scores were conducted in SIMCA (version 14.1; Umetrics AB, Umeå, Sweden). Figures were prepared using Adobe Illustrator (Adobe Inc.), Chiplot (https://www.chiplot.online), and the Majorbio Cloud Platform (https://www.majorbio.com). Results and discussion PDG cadmium levels are reduced by peeling and fermentation Significant differences in Cd content were observed in PDG across the different fermentation treatments (Figure 1A). In all peeled treatment groups, Cd levels in PDG were lower than those in their corresponding unpeeled counterparts. Specifically, Cd content in unpeeled mashed potatoes was 0.643 mg/kg, which is 15.24% higher than the 0.545 mg/kg observed in peeled samples, confirming that Cd is primarily concentrated in the peel. Among all treatments, the PLP group had the lowest Cd content in PDG (0.397 mg/kg), followed by the PLS group (0.401 mg/kg). These two groups exhibited comparable Cd levels (~0.4 mg/kg), whereas the unpeeled fermentation groups ranged from 0.801 to 1.447 mg/kg—2.02 to 3.64 times higher than in the PLP group. Notably, peeling significantly reduced Cd levels in PDG compared to fermentation with unpeeled potatoes. Specifically, compared to unpeeled Saccharomyces cerevisiae groups (SS and LS), the peeled counterparts (PSS and PLS) showed Cd reductions of 0.652 mg/kg and 0.662 mg/kg, respectively. Similarly, Cd levels in the peeled Pichia stipitis groups (PSP and PLP) were 0.416 mg/kg and 0.404 mg/kg lower than in the unpeeled groups (SP and LP), respectively. Under liquid fermentation, peeling reduced Cd content by approximately 62.28% in Saccharomyces cerevisiae groups and 50.44% in Pichia stipitis groups. Under solid-state fermentation, the Cd reduction attributable to peeling was relatively limited, with values of approximately 45.06% for the Saccharomyces cerevisiae group and 31.76% for the Pichia stipitis group. Additionally, in the samples inoculated with Saccharomyces cerevisiae , the Cd reduction achieved under solid-state fermentation was only 72.35% of that observed under liquid-state conditions. For Pichia stipitis , Cd reduction under liquid fermentation was 1.59 times that under solid-state fermentation. These results indicate that combining peeling with optimized fermentation conditions significantly reduces Cd accumulation. This may be attributed to the reduced Cd levels in peeled substrates, which alleviate Cd-induced stress on Saccharomyces cerevisiae . Additionally, Saccharomyces cerevisiae exhibits greater ethanol tolerance than Pichia stipitis , which may explain the greater Cd reduction observed during the transition from solid-state to liquid fermentation in Saccharomyces cerevisiae groups. Under identical fermentation conditions, PDG-Cd levels were consistently lower in Pichia stipitis inoculated treatments compared to those inoculated with Saccharomyces cerevisiae . During fermentation, a portion of Cd may chelate with microbial metabolites, forming Cd complexes with reduced biological activity (Gul et al. 2021). As shown in Figure 1B, the chelated Cd content in the four peeled treatment groups ranged from 0.248 to 0.291 mg/kg, with no significant differences among them. However, the Cd chelation rates differed markedly. In particular, the PSP group showed a chelation rate of 31.68%, nearly double that of the other three treatments. In contrast, the PSS group had a chelated Cd content of 0.291 mg/kg but a chelation rate of only 15.21%, which was not significantly different from those of the PLP and PLS groups. This may be attributed to the lower moisture content in SSF, which limits the migration of Cd chelates into the liquid phase during distillation, causing them to remain in the distillers’ grains. Nonetheless, the chelation rate was significantly higher in PSP than in PSS, likely due to the superior Cd resistance and bioaccumulation capacity of Pichia stipitis . As shown in Figure 2, the cross-sectional morphology of PDG varied significantly among different treatments after drying. In unpeeled samples, lamellar or interwoven fibrous structures were frequently observed, accompanied by pronounced interstitial gaps. Red dots representing Cd were concentrated at the interfaces of lamellar fractures or peeling cracks, suggesting that undegraded cellulose and lignin in potato peels serve as primary Cd enrichment sites. In contrast, the peeled and fermented samples exhibited smoother and denser surface morphologies. The distribution of Cd signals indicated that fewer red signals were observed in the PSP group, likely due to residual undecomposed vessel walls, whereas in the other peeled groups, Cd was uniformly distributed across the cross-section. Notably, the surface of PDG in the Saccharomyces cerevisiae -inoculated group appeared rough and irregular, whereas the Pichia stipitis -inoculated group exhibited relatively smooth surfaces. This morphological difference may partially explain the generally lower Cd content observed in Pichia stipitis -inoculated PDG compared to that in Saccharomyces cerevisiae -inoculated counterparts. Amino acid profiles differ among fermentation strategies To elucidate differences in Cd content in PDG, we analyzed the amino acid composition of the fermentation broth from each treatment group. A total of 18 amino acids were identified in the distillers’ grains, including L-cysteine, L-histidine, L-glutamic acid, glycine, L-leucine, and L-isoleucine, As shown in Figure 3. These amino acids may influence the migration and accumulation of Cd 2+ within the fermentation matrix and contribute significantly to the flavor profile of the final distilled product. From a metal-binding perspective, L-cysteine demonstrates exceptional chelation capacity due to the presence of a reactive sulfhydryl group (–SH), making it one of the most prevalent heavy metal-binding amino acids found in nature (Ma et al. 2021). L-histidine, with its imidazole functional group, is also capable of forming stable coordination complexes with cadmium (Cd), which may facilitate the migration of Cd into distillers’ grains during fermentation, thereby reducing its residual concentration in the final liquor (Stevenson et al. 2024). Additionally, amino acids such as L-glutamic acid and L-serine, which contain carboxyl or hydroxyl groups, may participate in Cd chelation through relatively weak coordination interactions (Remelli et al. 2016). These coordination mechanisms offer potential strategies for reducing Cd bioavailability in fermented products, contributing to their safety and quality. In terms of flavor formation, branched-chain amino acids such as L-leucine, L-isoleucine, and L-valine can undergo microbial decarboxylation and be converted into higher alcohols such as isoamyl alcohol and active amyl alcohol, which are important contributors to the alcoholic aroma of the final product (El-Dalatony et al. 2019). L-phenylalanine metabolism can yield phenylethanol, which imparts floral notes to the final product (Liu et al. 2020). Additionally, glycine, L-proline, and L-serine contribute a mild sweetness, enhancing the smoothness and body of the wine and enriching its overall sensory profile (Park et al. 2023). Notably, L-cysteine (1.12 ng/mg), L-histidine (434.75 ng/mg), L-glutamic acid (554.53 ng/mg), and L-valine (162.91 ng/mg) were predominant in the PSP group, while L-serine (51.53 ng/mg), L-leucine (149.66 ng/mg), L-isoleucine (53.31 ng/mg), and L-phenylalanine (63.13 ng/mg) were most abundant in the PSS group. The total concentration of the 18 identified amino acids in PDG ranged from 699.21 to 2783.41 ng/mg across different treatments. The PSS group exhibited the highest amino acid content (2783.41 ng/mg), which was approximately 3.98-fold higher than that in the LS group. In dehulled treatments, the total amino acid content ranged from 808.07 to 2783.41 ng/mg, while in non-dehulled groups it ranged from 699.21 to 2261.60 ng/mg. Overall, the mean amino acid content in non-dehulled samples was 85.23% of that in dehulled ones. Solid-state fermentation (SSF) yielded approximately 2.82 times more amino acids than liquid-state fermentation (LSF), while no significant difference was observed between fermentations inoculated with Saccharomyces cerevisiae and Pichia stipitis . These findings suggest that dehulled solid-state fermentation promotes greater amino acid accumulation in PDG. Notably, L-cysteine, which is recognized as a key cadmium-chelating amino acid, was detected at concentrations of 0.65 ng/mg in the PLS group and 0.81 ng/mg in the PLP group. The PLP group exhibited 1.25-fold more L-cysteine than the PLS group, but only 72.32% of the amount observed in the PSP group, In contrast, the PSS group exhibited the lowest L-cysteine level among all treatments. These results highlight that although the PSS group had the highest total amino acid level, it contained significantly less L-cysteine than the Pichia stipitis -inoculated groups.Overall, these amino acids contribute not only to flavor development but also to the chelation and redistribution of Cd, underscoring their dual role in enhancing product quality and ensuring food safety. To further investigate the microbial basis for variations in amino acid profiles among treatments, microbial community structures in each fermentation broth were subsequently analyzed. Enhanced dominance of Lactobacillus species under liquid fermentation Microbial community analysis indicated that Firmicutes and Proteobacteria were the predominant bacterial phyla in the fermentation broth. Firmicutes accounted for a substantial proportion across all treatments (Figure 4A). The community composition of the top 30 most abundant bacterial genera is illustrated in Figure 4B, with lower-abundance genera categorized as “Others”. The dominant bacterial genera identified in the fermentation broth were Lactobacillus , Weissella , Enterococcus , and Bacillus . Lactobacillus abundance exceeded 46.52% in all treatments except for PSS, where its proportion dramatically decreased to 5.4%. In other words, Lactobacillus comprised approximately half or more of the microbial community under most conditions, but less than one-tenth in the PSS group. This pronounced difference highlights the substantial influence of fermentation methods on the proliferation of lactic acid bacteria. The cell wall of Lactobacillus contains polysaccharides, peptidoglycan, and phosphate groups capable of binding free Cd 2+ ions via electrostatic adsorption, ion exchange, or complexation, thereby reducing Cd bioavailability in fermentation broth (Halttunen et al. 2007; Laslo et al. 2022). Certain strains, such as Lactobacillus plantarum, have demonstrated high adsorption capacities for Cd (Zhai et al. 2019). Similarly, this study showed that liquid-state fermentation (LSF) significantly increased the relative abundance of Lactobacillus compared to solid-state fermentation (SSF). Weissella dominated the microbial community in the PSS group, accounting for 44.2%. This genus not only adsorbs heavy metals via cell wall interactions or complexes them with extracellular polysaccharides, but also inhibits spoilage or pathogenic bacteria by producing bacteriocins, thus ensuring fermentation hygiene (Kavitake et al. 2020; Singh et al. 2024; Teixeira et al. 2021). However, heterofermentation by Weissella may generate excessive higher alcohols or diacetyl, potentially causing undesirable sensory attributes if not appropriately controlled (Wang et al. 2025). Enterococcus constituted 34.01% and 24.64% of total bacteria in PSS and PSP treatments, respectively, positioning it among the dominant groups.Although Enterococcus exhibits some capability to adsorb Cd from substrates, its efficiency is limited, and proliferation of this genus poses potential biosafety concerns (Zheng et al. 2025). The relative abundance of Bacillus ranged from 0.84% to 7.37% among the different fermentation treatments. The cell wall of Bacillus , rich in carboxyl groups, phosphate groups, and peptidoglycan, can adsorb Cd 2+ via ion exchange or surface complexation mechanisms (Chi et al. 2020). Additionally, metabolic activity of Bacillus includes the production of phosphatases or sulfate-reducing enzymes, facilitating precipitation of Cd as Cd 3 (PO 4 ) 2 or CdS, thus reducing its bioavailability. Simultaneously, Bacillus performs multiple functions including enzyme secretion, aroma compound formation, and antibacterial activities, and is recognized as a core functional genus in high-temperature Daqu for sauce-aroma Baijiu (Zhang et al. 2025). To assess differences in microbial composition at the genus level between liquid-state (L) and solid-state (S) fermentation groups, a Wilcoxon rank-sum test was performed (Figure 4C). Results indicated statistically significant differences in the relative abundance of multiple genera between the L and S groups. Lactobacillus dominated the bacterial community in group L, comprising approximately 90% of total abundance, significantly higher than in group S (P = 0.0002182). Previous studies (Kumar et al. 2017; Polak-Berecka et al. 2017) have demonstrated that Lactobacillus species can significantly reduce heavy metal bioavailability through mechanisms including cell surface adsorption, intracellular accumulation, and secretion of organic acids as metal chelators, consequently decreasing Cd uptake and accumulation in the environment. Therefore, the high enrichment of Lactobacillus in group L effectively promoted Cd chelation and immobilization, resulting in significantly lower Cd content in PDG compared to group S. In contrast, the microbial community in group S was more diverse under solid-state fermentation conditions, with significantly higher relative abundances of Weissella , Enterococcus , Bacillus , Pediococcus , Klebsiella , and Enterobacter compared to group L (P values: 0.0017–0.0378). Specifically, genera such as Enterobacter , Klebsiella , and Bacillus are known for their high environmental tolerance and have been widely reported to possess substantial Cd tolerance, enabling their survival and reproduction in Cd-contaminated environments (Xia et al. 2023; Yang et al. 2023). However, their Cd immobilization and chelation capacities are relatively limited compared to Lactobacillus , potentially leading to insufficient Cd removal within the microbial ecosystem of group S and resulting in significantly higher Cd levels in PDG compared to group L. In addition, Different fermentation methods significantly influence microbial community structures and their functional attributes (Feng et al. 2000). Liquid-state fermentation provides a relatively homogeneous environment conducive to rapid Lactobacillus proliferation, allowing this genus to dominate and thus enhancing overall Cd chelation and immobilization efficiency. In contrast, solid-state fermentation environments are more heterogeneous, with substantial variations in oxygen and moisture content, leading to increased microbial diversity. Consequently, Lactobacillus species are less likely to dominate completely, resulting in lower Cd immobilization and removal efficacy compared to liquid fermentation. Therefore, fermentation conditions significantly shape microbial community structures, subsequently influencing Cd migration, transformation, and the formation of fermentation metabolites. Effect of fermentation-driven microbial communities on amino acid metabolism Variations in microbial communities and metabolic characteristics during fermentation can significantly impact the flavor quality of the final distilled spirit (Liang et al. 2023). To elucidate the relationship between microbial community composition at the genus level and amino acid content under different fermentation treatments, a Mantel test was employed for correlation analysis. The analysis results (Figure 5) demonstrated a significant correlation between microbial community composition and amino acid content in the fermentation broth across different treatments. Network analysis clearly revealed significant positive correlations between microbial structures of PLP and PSP treatments and various amino acids in the fermentation broth. In contrast, genus compositions under unpeeled treatments (LP and LS) mostly exhibited negative correlations with amino acid content. Additionally, PLS and PSS treatments also showed negative correlations with amino acid content in the fermentation broth. This may be due to Cd-induced stress experienced by microorganisms during fermentation, consequently inhibiting amino acid synthesis pathways. Interestingly, microorganisms in the SP treatment exhibited positive correlations with amino acid metabolism. This may be attributed to the strong Cd tolerance of Pichia stipitis and the reduced exposure of microbial communities and potato substrates to Cd under solid-state fermentation compared to liquid-state fermentation. Pearson correlation analysis of metabolic amino acids indicated that, among known Cd-chelating amino acids, only L-histidine and L-glutamic acid displayed positive correlations. Moreover, amino acids associated with flavor attributes generally exhibited highly significant positive correlations. Specifically, strongly chelating L-histidine was significantly positively correlated with amino acids such as L-valine, L-proline, L-phenylalanine, and L-isoleucine, suggesting potential synergistic enrichment within the metabolic network. Interestingly, L-cysteine, possessing the strongest Cd-chelating ability, was positively correlated only with L-(+)-arginine and negatively correlated with all other amino acids detected. This phenomenon might result from the formation of stable Cd-L-cysteine complexes, isolating its metabolic pathway from other amino acids. However, the exact mechanism warrants further investigation. Increased flavor compound production in liquors derived from low-Cd residues To evaluate the influence of Cd reduction on the flavor profile of potato distilled spirits, 96 volatile trace flavor compounds were identified in samples from the two treatments exhibiting the lowest PDG-Cd levels. Among these, the PLS treatment contained a total of 65 flavor compounds, including 12 alcohols, 13 esters, 11 acids, 18 aldehydes and ketones, 6 terpenes, 2 lactones, and 3 other compounds; whereas the PLP treatment revealed 69 flavor components, comprising 20 alcohols, 21 esters, 5 acids, 14 aldehydes and ketones, 5 terpenes, and 4 other compounds (Table 2). Table 2. Major Volatile Organic Compounds in Potato Wine Type NO. Compounds CAS Odor description Reference Reference Threshold (µg/L) OVA PLS PLP Alcohols 1 3-Methyl-1-butanol 123-51-3 fruity aroma a 291 1.67 1.22 2 Octanol 111-87-5 citrus aroma a 125.8 / ＜1 3 2-Nonanol 628-99-9 fresh grass aroma a 60 3.32 ＜1 4 Undecanol 112-42-5 floral aroma a 700 ＜1 ＜1 5 (-)-Cubenol 21284-22-0 camphoraceous odor - - / - 6 3-Hexadecanol 593-03-3 no significant aroma - - - - 7 1-Hexadecanol 36653-82-4 no significant aroma - - - - 8 5-Methyl-2-hexanol 627-59-8 fresh grass aroma a 350 / ＜1 9 1-Pentanol 71-41-0 caramel aroma a 1700 ＜1 ＜1 10 Cyclobutanol 2919-23-5 pungent solvent odor a 4700 / ＜1 11 3-Octanol 589-98-0 mushroom aroma a 18 3.64 / 12 cis-6-Nonen-1-ol 35854-86-5 watermelon rind-like aroma a 1 136.84 / 13 Cyclooctanol 696-71-9 mint cooling sensation a 10000 / ＜1 14 Phenethyl alcohol 60-12-8 rosy aroma - - - - 15 5-Methyl-1-hexanol 627-98-5 green bean aroma a 420 ＜1 / 16 2-Ethylhexanol 104-76-7 floral aroma a 300 / ＜1 17 L-Alaninol 2749-11-3 ammonia-like odor - - / - 18 3-Methyl-2-butanol 598-75-4 toasted cereal aroma a 450 / ＜1 19 1-Hexanol 111-27-3 dried leaf aroma a 5.6 / 29.75 20 3-Methyl-1-pentanol 589-35-5 Apple peel aroma a 7.5 / 23.83 21 3-Decyn-2-ol 69668-93-5 fresh grass aroma - - / - 22 3-Methylhexan-2-ol 2313-65-7 fresh vegetative aroma - - - - 23 3-Butyn-1-ol 927-74-2 pungent green note odor - - - / 24 4-aminopentan-1-ol 927-55-9 rancid fish oil odor - - / - Esters 1 Ethyl caprylate 106-32-1 coconut-like aroma a 19.3 7.16 3.20 2 Ethyl phenylacetate 101-97-3 rose-like floral aroma a 155.55 ＜1 ＜1 3 Phenethyl acetate 103-45-7 jasmine floral aroma a 249.59 ＜1 ＜1 4 Ethyl caprate 110-38-3 dried fruit aroma a 5 23.16 11.93 5 Ethyl 3-methylvalerate 5870-68-8 green apple aroma a 0.008 / 11565.81 6 Isoamyl lactate 19329-89-6 buttery creamy note - - / - 7 Ethyl heptanoate 106-73-0 pear-like fruity aroma - - / - 8 Linalyl acetate 115-95-7 lavender aroma a 1000 ＜1 ＜1 9 Ethyl laurate 106-33-2 bay leaf-like herbal aroma a 400 / ＜1 10 Ethyl acetate 103-45-7 fruity aroma a 1000 / ＜1 11 2-Methylbutyl acetate 624-41-9 cantaloupe-like aroma a 5 / 27.09 12 Ethyl hexanoate 123-66-0 strawberry-like fruity aroma a 5 37.10 28.01 13 2-Pentyl acetate 626-38-0 apple peel-like aroma a 15 / 9.82 14 Ethyl Oleate 111-62-6 faint olive-like fatty note d 870 / ＜1 15 Ethyl undecanoate 627-90-7 delicate floral note d 0.3 / 544.21 16 Ethyl stearate 111-61-5 odorless - - - / 17 Octyl formate 112-32-3 fresh grass-like aroma - - - / 18 Methyl salicylate 119-36-8 minty camphoraceous odor a 40 3.98 / 19 Ethyl 3-phenylpropionate 2021-28-5 honey-like sweet aroma f 2 45.92 / 20 Decyl acetate 112-17-4 citrus peel-like aroma a 230 ＜1 / 21 Citronellyl formate 105-85-1 lemon-citrus aroma - - / - 22 Palmitic acid ethyl ester 628-97-7 waxy odo r a 2000 ＜1 ＜1 23 Ethyl lactate 97-64-3 yogurt-like sour aroma a 50000 / ＜1 24 Isoamyl acetate 123-92-2 banana-like fruity aroma a 0.15 1064.79 886.67 25 9-Octadecen-12-ynoic acid methyl ester 56847-05-3 pungent green note odor a - / - 26 Isopropyl myristate 110-27-0 oily mouthfeel a - / - Acids 1 Octanoic acid 124-07-2 goaty sweat-like odor a 1405 ＜1 ＜1 2 Decanoic acid 334-48-5 rancid fatty odor a 130 ＜1 ＜1 3 Hexanoic acid 142-62-1 cheesy rancid odor a 3000 ＜1 / 4 Nonanoic acid 112-05-0 waxy odor a 8800 ＜1 / 5 Valeric acid 109-52-4 rancid butter-like odor a 11000 ＜1 / 6 Butanoic acid 107-92-6 vomit-like sour odor a 2400 ＜1 / 7 Heptanoic acid 111-14-8 pungent sour odor a 10400 ＜1 / 8 9-Hexadecenoic acid 2091-29-4 faint oily odor - - - / 9 cis-13-Octadecenoic acid 13126-39-1 odorless - - - / 10 Palmitic acid 1957-10-3 odorless - - - - 11 Myristic acid 544-63-8 oily mouthfeel - - - / 12 DL-Leucic acid 498-36-2 milky creamy note b 224540 / ＜1 13 Pyruvic acid 127-17-3 pungent vinegar-like odor c 250000 / ＜1 Aldehydes and ketones 1 Acetaldehyde 75-07-0 fresh grass-like aroma a 8.7 5.45 6.25 2 Octanal 124-13-0 citrus peel-like aroma a 0.8 154.46 135.08 3 Decanal 112-31-2 orange blossom floral note a 3 40.81 46.27 4 trans-2-Decenal 3913-81-3 chicken-fat-like odor a 18 6.72 6.11 5 Heptanal 111-71-7 rancid fatty odor a 2.8 31.26 34.92 6 Phenylacetaldehyde 122-78-1 hyacinth floral aroma a 6.3 16.55 15.19 7 2-Nonenal 2463-53-8 cucumber peel-like aroma a 0.1 1631.41 1277.26 8 (E)-2-Octenal 2548-87-0 nutty roasted note a 3 37.49 32.26 9 Nonanal 124-19-6 citrus-like aroma a 1.1 101.34 138.18 10 Undecanal 112-44-7 delicate floral note a 12.5 8.94 11.10 11 trans-2-Undecenal 53448-07-0 oxidized oily odor a 0.78 121.03 127.53 12 Dodecanal 112-54-9 lily floral aroma a 10 8.52 10.50 13 trans-2-Dodecenal 20407-84-5 herbal green note a 1.4 67.56 / 14 Isovaleraldehyde 590-86-3 green apple-like aroma a 1.1 / 166.84 15 Benzaldehyde 100-52-7 bitter almond-like odor a 750.89 ＜1 ＜1 16 14-Octadecenal 56554-89-3 faint fatty note - - - / 17 2-Undecenal 2463-77-6 fresh leafy green aroma - - - / 18 2,4-Dimethylbenzaldehyde 15764-16-6 roasted nutty aroma - - - / 19 3,4-Dimethylbenzaldehyde 5973-71-7 woody balsamic note - - - / Terpenes 1 β-Pinene 127-91-3 fir balsamic scent a 140 ＜1 1.52 2 Linalool 78-70-6 orange blossom floral a 0.22 527.11 598.34 3 Citronellol 106-22-9 geranium floral a 10.6 12.90 10.43 4 Nerolidol 40716-66-3 tea leaf-like aroma a 250 / ＜1 5 3-Carene 13466-78-9 pine woody note a 770 ＜1 / 6 α-Bergamotene 17699-05-7 spicy peppery nuance e 437 ＜1 / 7 Damascenone 23726-93-4 ripe apple aroma a 0.002 62047.91 32115.90 Lactones 1 γ-Octalactone 104-50-7 coconut-like lactone a 12 9.38 / 2 γ-Dodecalactone 2305-05-7 peach lactone character a 0.43 216.51 / Others 1 Cystine 56-89-3 bitter taste - - / - 2 DL-Alanine 302-72-7 sweet taste - - / - 3 Decamethylcyclopentasiloxane 541-02-6 odorless - - - - 4 Dodecamethylcyclohexasiloxane 540-97-6 odorless - - - - 5 Hexamethylcyclotrisiloxane 556-68-3 odorless - - - / Note: “/” indicates that the compound was not detected; “–” indicates that no odor threshold value was found during the literature search.Superscript a denotes thresholds sourced from the Compilation of Odor Threshold Values in Air (2nd ed.) , while b , c , d , e , and f refer to values obtained from previous publications(Bordiga et al. 2014; Chu et al. 2024; Deng et al. 2023; He et al. 2024; Wu et al.). Alcohols constitute key flavor compounds in potato liquor, originating from amino acid metabolism, glycolytic pathways, methyl ketone reductions, and fatty acid degradations such as linoleic and linolenic acid oxidation (Curioni and Bosset 2002). Their fruity and herbal aromas significantly enhance the sensory balance and complexity of potato liquor. Predominant alcohols identified were 3-methyl-1-butanol, 2-nonanol, undecanol, 3-hexadecanol, 1-hexadecanol, 1-pentanol, phenethyl alcohol, and 3-methylhexan-2-ol. Among these, 3-methyl-1-butanol exhibited the highest concentration, reaching 484.88 μg/kg in the PLS treatment and 356.07 μg/kg in the PLP treatment. Phenethyl alcohol, characterized by its rose-like aroma, significantly contributes to the distinctive sensory complexity of Shaoxing Huangjiu, a traditional Chinese rice wine (Chen et al. 2020). Higher alcohols such as 3-methyl-1-butanol, phenethyl alcohol, and 1-pentanol significantly enhance the aromatic profile of potato liquor. Notably, among detected higher alcohols, 1-hexanol and 3-methyl-2-butanol were uniquely present in the PLP treatment, suggesting that Pichia stipitis fermentation may generate specific alcohol compounds not produced by Saccharomyces cerevisiae . Esters are primarily formed through esterification reactions between alcohols and fatty acids or via catalysis by alcohol acetyltransferases (AATs), utilizing higher alcohols and acetyl-CoA as substrates (Xu et al. 2015). Ethyl caprylate, ethyl phenylacetate, phenethyl acetate, ethyl caprate, linalyl acetate, ethyl hexanoate, ethyl palmitate, and isoamyl acetate were detected in both potato liquor treatments. However, ethyl 3-methylvalerate, 2-methylbutyl acetate, 2-pentyl acetate, and ethyl undecanoate were exclusively found in the PLP treatment, whereas methyl salicylate and ethyl 3-phenylpropionate were uniquely identified in the PLS treatment. These differences in ester profiles suggest that Cd stress during Saccharomyces cerevisiae fermentation (PLS) might inhibit specific ester biosynthetic pathways, resulting in a loss of certain ester compounds. Conversely, the greater Cd tolerance of Pichia stipitis facilitated the synthesis of a wider array of ester compounds in the PLP treatment. Most of these esters contribute pleasant fruity or floral aromas, significantly enhancing the aromatic complexity of the potato liquor. Among the aromatic components identified in potato liquor, aldehydes and ketones significantly contribute to its overall flavor profile. These compounds impart fresh, plant-like aromas to the distilled liquor. 2-Nonenal, characterized by the highest odor activity value (OAV) and cucumber-like fragrance, is indicative of the aged characteristics of the liquor. It primarily originates from the slow oxidation of trace fatty acids during long-term storage, contributing distinctly to the aged flavor and sensory attributes of potato liquor (Ferreira et al. 2022). Octanal, possessing the second-highest OAV and a citrus peel aroma, naturally occurs in potatoes and is involved in enhancing their defense-related enzyme activities (Duan et al. 2024). Trans-2-dodecenal, specifically detected in the PLS treatment, is formed via lipid oxidation of the raw material (Han et al. 2023). Conversely, isovaleraldehyde, exclusively detected in the PLP treatment, is a major product of yeast-mediated metabolism of the branched-chain amino acid leucine (Cai et al. 2020). It imparts a green apple aroma, enhancing the refreshing sensory quality of potato liquor. Organic acids in fermentation liquor exist in a dynamic equilibrium between microbial formation and decomposition processes. Organic acids can originate from multiple pathways, including triglyceride hydrolysis by lipases, lipid oxidation, and further transformation of aldehydes and ketones (Ruiz et al. 2002). Conversely, organic acids can undergo esterification reactions with alcohols, forming ester compounds (Pachulicz et al. 2025). These esters significantly enrich and add complexity to the aroma profile of the liquor. Therefore, variations in organic acid content during fermentation directly influence flavor attributes and indirectly shape the liquor’s aroma composition through esterification reactions. Terpenoids identified in the potato liquor included β-pinene, linalool, citronellol, nerolidol, 3-carene, α-bergamotene, and damascenone. Linalool is synthesized via the mevalonate (MVA) pathway to form the terpene precursor geranyl pyrophosphate (GPP), which subsequently undergoes cyclization. It is a crucial terpenol contributing a characteristic floral aroma to the liquor. During storage, its acetate derivative, linalyl acetate, can slowly hydrolyze to liberate free linalool (An et al. 2021; Soumya and Jayachandran 2022). Damascenone, produced during fermentation by yeast-mediated reduction or oxidation of carotenoid derivatives such as β-ionone (Wei et al. 2025), imparts a distinctive honeyed, fruity aroma to the liquor. The lactones detected in the PLS treatment, namely γ-octalactone and γ-dodecalactone, enhanced the aromatic complexity and stratification, thereby contributing to a smoother and more rounded mouthfeel of the potato liquor. Notably, among other detected substances besides three identified alkanes, cystine and DL-alanine were specifically detected in the PLP treatment. Although cystine contains an oxidized disulfide bond (-S-S-), the sulfur atoms possess lone electron pairs capable of forming coordination bonds with cadmium ions (Cd 2+ ), resulting in stable Cd complexes. If cystine is biologically reduced to cysteine, which contains a free thiol group (-SH), the affinity for Cd 2+ significantly increases, forming highly stable thiol-Cd complexes (Cd(SR) 2 ). This mechanism is a crucial component of heavy metal detoxification pathways. DL-alanine, serving as a precursor or intermediate in flavor metabolism, influences lipid and higher alcohol synthesis, thereby indirectly regulating flavor balance and enhancing the sensory complexity and mouthfeel of the liquor(Li et al. 2023). To quantify differences in the flavor composition of potato spirits from the two fermentation methods, orthogonal partial least squares discriminant analysis (OPLS-DA) was performed. OPLS-DA, a supervised multivariate statistical method, identifies differences in flavor profiles among samples based on predefined classification variables and evaluates model reliability (Wei et al. 2023). The analysis revealed a clear separation in the flavor profiles of wines produced under different fermentation conditions (Figure 6A). Samples fermented with Pichia stipitis were projected in the first and fourth quadrants of the OPLS-DA score plot, while those fermented with Saccharomyces cerevisiae appeared in the second and third quadrants, highlighting significant differences in flavor characteristics between the two fermentation processes. Model validation using 200 permutation tests confirmed the absence of overfitting, as indicated by the Q 2 regression line intersecting the vertical axis below zero (Figure 6B). This supports the model’s reliability and suitability for identifying key flavor compounds that distinguish the two fermentation groups. The contribution of each volatile compound to sample differentiation was evaluated using Variable Importance in Projection (VIP) values. A total of 53 compounds with VIP values > 1 were selected (Figure 6C), indicating their significant roles in differentiating liquor samples produced by the two fermentation methods. Based on a combined evaluation of odor activity values (OAV) and variable importance in projection (VIP) scores, key differential aroma compounds in the two fermentation-treated potato spirits were identified. Compounds were screened using criteria of OAV > 1 and VIP > 1. Seven key aroma compounds were identified in the PLS group, including 3-methyl-1-butanol, 2-nonanol, methyl salicylate, γ-octalactone, ethyl 3-phenylpropionate, trans-2-dodecenal, and γ-dodecalactone. In contrast, nine key aroma compounds were identified in the PLP group, including 3-methyl-1-butanol, ethyl 3-methylvalerate, 1-octanol, β-pinene, isovaleraldehyde, 1-hexanol, 3-methyl-1-pentanol, 2-pentyl acetate, and ethyl undecanoate. These compounds are considered the primary contributors to the sensory aroma differences between the two fermentation methods. Notably, the herbal aroma imparted by β-pinene and methyl salicylate is a defining characteristic of medicinal-style Baijiu, while the green apple and milky aromas from isovaleraldehyde and γ-octalactone distinguish the fresh and mellow style associated with fermentation by Pichia stipitis . Some compounds with VIP > 1 but OAV < 1, although contributing little individually to aroma, may still influence the overall flavor profile of potato liquor through synergistic effects. These potentially influential compounds warrant further investigation in future studies. Conclusion This study proposes a technical strategy for the safe utilization of Cd-contaminated potatoes, designed for practical implementation by small-scale rural farmers. Through the combination of peeling pretreatment to eliminate cadmium-enriched tissues and a temperature-controlled fermentation process utilizing heavy metal-tolerant yeast, particularly the PLP treatment with Pichia stipitis under liquid-state fermentation, a safe potato distilled spirit was successfully produced. This method significantly reduced cadmium residues in the fermentation by-product (PDG). Under optimal conditions, the Cd content in PDG decreased to 0.397 mg/kg. This reduction represents only 61.74% of the Cd content found in the unpeeled control group, thereby substantially lowering the heavy metal risk associated with the final product. Furthermore, by mitigating the toxic effects of cadmium on fermentation microorganisms, this approach facilitated the accumulation of a diverse array of volatile aroma compounds, thereby preserving the flavor quality of the distilled spirit. This strategy is simple, cost-effective, and serves as a practical reference for the safe treatment and value added utilization of Cd-contaminated agricultural products, with promising potential for rural adoption. Abbreviations Cd Cadmium SSF Solid-State Fermentation LSF Liquid-State Fermentation PDG Potato Distillers’ Grains ICP-OES Inductively Coupled Plasma Optical Emission Spectrometry LC-ESI-MS/MS Liquid Chromatography–Electrospray Ionization–Tandem Mass Spectrometry UHPLC-QTRAP Ultra-High-Performance Liquid Chromatography Quadrupole Trap Mass Spectrometer DOC Deoxycholic Acid TCA Trichloroacetic Acid SPME Solid-Phase Microextraction HS-SPME-GC-MS Headspace Solid-Phase Microextraction Gas Chromatography–Mass Spectrometry VIP Variable Importance in Projection OPLS-DA Orthogonal Partial Least Squares Discriminant Analysis VOCs Volatile Organic Compounds OAV Odor Activity Value DNA Deoxyribonucleic Acid Declarations Authors’ contributions Zhengqian Tan and Guandi He contributed to the conceptualization, methodology design, data analysis and curation, visualization, manuscript drafting, and editing. Yisi Shi and Haojie Ni contributed to methodology development. Zhengqian Tan and Piao Liu performed the experiments, collected data, and revised the manuscript. Ren Yang and Yulin Song contributed to result validation and software implementation. Tengbing He was involved in data proofreading and manuscript revision. Guandi He additionally provided conceptual guidance, contributed to manuscript revision, and acquired project funding. All authors have read and approved the final version of the manuscript. Ethics approval and consent to participate There are no human subjects and experimental animal involved in this study. Consent for publication All authors agreed to submit this manuscript to this journal for publication. Competing interests The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper. Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper. Data availability Data will be made available on request. Acknowledgements Guizhou Provincial Department of Agriculture and Rural Affairs (Grant No. 701489232201). Funding This work was supported by Guizhou Provincial Department of Agriculture and Rural Affairs (Grant No. 701489232201) “Bijie City Soil and Fertilizer Station Procurement Bijie City 2022 Farmland Production Obstacle Management Project”. References Akyol H, Riciputi Y, Capanoglu E et al. (2016) Phenolic Compounds in the Potato and its Byproducts: an Overview Vol 17.. 'doi:'10.3390/ijms17060835 An Q, Ren J, Li X et al. (2021) Recent updates on bioactive properties of linalool. Food Funct 12:10370-10389 doi:10.1039/D1FO02120F Angon PB, Islam MS, KC S et al. 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(2023) Organic acid, phosphate, sulfate and ammonium cometabolism rel-easing insoluble phosphate by Klebsiella aerogenes to simultaneously stabilize lead and cadmium. J Hazard Mater 443:130378 doi:https://doi.org/10.1016/j.jhazmat.2022.130378 Yi Z, Lehto NJ, Robinson BH, Cavanagh JE (2020a) Environmental and edaphic factors affecting soil cadmium uptake by spinach, potatoes, onion and wheat. Sci Total Environ 713:136694 doi:https://doi.org/10.1016/j.scitotenv.2020.136694 Yi Z, Lehto NJ, Robinson BH, Cavanagh JE (2020b) Environmental and edaphic factors affecting soil cadmium uptake by spinach, potatoes, onion and wheat. Sci Total Environ 713:136694 doi:https://doi.org/10.1016/j.scitotenv.2020.136694 Zhai Q, Liu Y, Wang C et al. (2019) Increased Cadmium Excretion Due to Oral Administration of Lac-tobacillus plantarum Strains by Regulating Enterohepatic Circulation in Mice. J Agr Food Chem 67:3956-3965 doi:10.1021/acs.jafc.9b01004 Zhang Y, Wu YE, Yang A et al. (2017) Assessment of cadmium content of potato grown in Weining County, Guizhou Province, China. Environ Monit Assess 189:226 doi:10.1007/s10661-017-5950-2 Zhang Z, Ran X, Guo Z et al. (2025) Microbial diversity, functional properties, and flavor characteristi-cs of high-temperature Daqu with different colors. Food Res Int 212:116406 doi:https://doi.org/10.1016/j.foodres.2025.116406 Zhao L, Cheng L, Deng Y et al. (2020) Study on rapid drying and spoilage prevention of potato pulp u-sing solid-state fermentation with Aspergillus aculeatus. Bioresource Technol 296:122323 doi:https://doi.org/10.1016/j.biortech.2019.122323 Zheng Y, Duan Z, Wu Y et al. (2025) Analysis of the Cadmium Removal Mechanism of Human Gut Bacteria Enterococcus faecalis Strain ATCC19433 from a Genomic Perspective. Biol Trace Elem Res 203:485-498 doi:10.1007/s12011-024-04169-6 Zhang, J. (2023). Evaluation of soil-potato heavy metal pollution and Cd threshold value in some areas of Guizhou. Master's thesis, Guizhou University. doi: 10.27047/d.cnki.ggudu.2023.000883 Zhang, R. (2022). Study on soil conditioning technology for safe potato production in cadmium-polluted areas. Master's thesis, Guizhou University. doi: 10.27047/d.cnki.ggudu.2021.002101 Additional Declarations No competing interests reported. Supplementary Files Supplementarymaterials.docx Fig1.png Cite Share Download PDF Status: Published Journal Publication published 07 Apr, 2026 Read the published version in Food Production, Processing and Nutrition → Version 1 posted You are reading this latest preprint version Research Square lets you share your work early, gain feedback from the community, and start making changes to your manuscript prior to peer review in a journal. As a division of Research Square Company, we’re committed to making research communication faster, fairer, and more useful. We do this by developing innovative software and high quality services for the global research community. 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Also discoverable on Platform About Our Team In Review Editorial Policies Advisory Board Help Center Resources Author Services Accessibility API Access RSS feed Manage Cookie Preferences © Research Square 2026 | ISSN 2693-5015 (online) Privacy Policy Terms of Service Do Not Sell My Personal Information {"props":{"pageProps":{"initialData":{"identity":"rs-7494187","acceptedTermsAndConditions":true,"allowDirectSubmit":true,"archivedVersions":[],"articleType":"Research Article","associatedPublications":[],"authors":[{"id":527000892,"identity":"2e9d6063-7e0e-4ae3-acb9-79a994e269b4","order_by":0,"name":"Zhengqian Tan","email":"","orcid":"","institution":"Guizhou University","correspondingAuthor":false,"prefix":"","firstName":"Zhengqian","middleName":"","lastName":"Tan","suffix":""},{"id":527000893,"identity":"640bbcc8-fdf5-4a01-869c-6294190d4b4b","order_by":1,"name":"Yisi Shi","email":"","orcid":"","institution":"Guizhou University","correspondingAuthor":false,"prefix":"","firstName":"Yisi","middleName":"","lastName":"Shi","suffix":""},{"id":527000894,"identity":"4516e723-b57f-41dd-a731-f30a29ac7bf4","order_by":2,"name":"Piao Liu","email":"","orcid":"","institution":"Guizhou University","correspondingAuthor":false,"prefix":"","firstName":"Piao","middleName":"","lastName":"Liu","suffix":""},{"id":527000895,"identity":"ec06a06d-cd75-4255-befa-5794bcbf4c04","order_by":3,"name":"Haojie Ni","email":"","orcid":"","institution":"Guizhou University","correspondingAuthor":false,"prefix":"","firstName":"Haojie","middleName":"","lastName":"Ni","suffix":""},{"id":527000896,"identity":"d202bd97-76ee-40e9-9e45-a4020f6e7cf9","order_by":4,"name":"Ren Yang","email":"","orcid":"","institution":"Guizhou University","correspondingAuthor":false,"prefix":"","firstName":"Ren","middleName":"","lastName":"Yang","suffix":""},{"id":527000898,"identity":"16915a32-43a5-43e5-a62a-f041bdd3a5f3","order_by":5,"name":"Yulin Song","email":"","orcid":"","institution":"Guizhou University","correspondingAuthor":false,"prefix":"","firstName":"Yulin","middleName":"","lastName":"Song","suffix":""},{"id":527000900,"identity":"171fc77b-b66f-4efc-aaa9-c2f6b1f77ff5","order_by":6,"name":"Tengbing He","email":"","orcid":"","institution":"Guizhou University","correspondingAuthor":false,"prefix":"","firstName":"Tengbing","middleName":"","lastName":"He","suffix":""},{"id":527000901,"identity":"2f0288fc-ac30-4aab-b07d-2b54f0f34367","order_by":7,"name":"Guandi He","email":"data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAAZAAAAAyAQMAAABI0h/eAAAABlBMVEX///8AAABVwtN+AAAACXBIWXMAAA7EAAAOxAGVKw4bAAAAt0lEQVRIiWNgGAWjYFCCHAaGDxCWAfFaGGeQrIWZhyQt8u65Bx/b/KpLbGBv3ibBUHOHsBbDM++SjXP72BIbeI6VSTAce0aElhk5ZtK5PTyJDRI5ZhKMDYeJ0mL+27JHIrFB/g2RWuSBhjMz/DAA2sJDpBYDnjfGkr0NCcZtPGnFFgnHiLGlPcfww48/dbL97Ic33vhQQ4wtB4AEYxsDAxuIl0BYA9CWBhD5hxilo2AUjIJRMGIBALovN2K22JM4AAAAAElFTkSuQmCC","orcid":"","institution":"Guizhou University","correspondingAuthor":true,"prefix":"","firstName":"Guandi","middleName":"","lastName":"He","suffix":""}],"badges":[],"createdAt":"2025-08-30 09:08:24","currentVersionCode":1,"declarations":"","doi":"10.21203/rs.3.rs-7494187/v1","doiUrl":"https://doi.org/10.21203/rs.3.rs-7494187/v1","draftVersion":[],"editorialEvents":[{"content":"https://doi.org/10.1186/s43014-026-00368-x","type":"published","date":"2026-04-07T15:58:45+00:00"}],"editorialNote":"","failedWorkflow":false,"files":[{"id":93205019,"identity":"4a805b26-3aed-45dc-81b0-aa169983f6bd","added_by":"auto","created_at":"2025-10-10 07:50:55","extension":"png","order_by":1,"title":"Figure 1","display":"","copyAsset":false,"role":"figure","size":79753,"visible":true,"origin":"","legend":"\u003cp\u003eCd content (A) and Cd chelation rates (B) in PDG under different fermentation treatments.\u003c/p\u003e","description":"","filename":"Fig2.png","url":"https://assets-eu.researchsquare.com/files/rs-7494187/v1/db65797a1edd766609cc1202.png"},{"id":93206006,"identity":"30090dc0-ed9f-4744-9fb2-32fa16b28ad3","added_by":"auto","created_at":"2025-10-10 07:58:55","extension":"png","order_by":2,"title":"Figure 2","display":"","copyAsset":false,"role":"figure","size":969000,"visible":true,"origin":"","legend":"\u003cp\u003eScanning electron microscopy image of PDG. Red dots represent the distribution of the Cd element.\u003c/p\u003e","description":"","filename":"Fig3.png","url":"https://assets-eu.researchsquare.com/files/rs-7494187/v1/fd6f242963b9edd3c4e18cc9.png"},{"id":93205014,"identity":"54088f4b-0217-418b-9f26-1925f8686931","added_by":"auto","created_at":"2025-10-10 07:50:55","extension":"png","order_by":3,"title":"Figure 3","display":"","copyAsset":false,"role":"figure","size":361791,"visible":true,"origin":"","legend":"\u003cp\u003eAmino acid content in fermentation broths under different treatments.\u003c/p\u003e","description":"","filename":"Fig4.png","url":"https://assets-eu.researchsquare.com/files/rs-7494187/v1/0e26171cacb014463524635e.png"},{"id":93206005,"identity":"c7b0092b-1dc5-4f9d-8c2f-b77c3583b618","added_by":"auto","created_at":"2025-10-10 07:58:55","extension":"png","order_by":4,"title":"Figure 4","display":"","copyAsset":false,"role":"figure","size":119826,"visible":true,"origin":"","legend":"\u003cp\u003eBacterial community composition in fermented liquids under different treatments. A： Distribution at the phylum level. B： Relative abundance of species across samples. C： Intergroup differences at the genus level. * 0.01 \u0026lt; P ≤ 0.05, ** 0.001 \u0026lt; P ≤0.01, *** P ≤ 0.001.\u003c/p\u003e","description":"","filename":"Fig5.png","url":"https://assets-eu.researchsquare.com/files/rs-7494187/v1/f84a163007eea41a95596568.png"},{"id":93205021,"identity":"7e01ad3a-64e7-4314-ab65-2da8b8ad2c4a","added_by":"auto","created_at":"2025-10-10 07:50:55","extension":"png","order_by":5,"title":"Figure 5","display":"","copyAsset":false,"role":"figure","size":130964,"visible":true,"origin":"","legend":"\u003cp\u003eMentel test analysis chart showing the correlation between microorganisms, metabolic amino acids, and fermentation treatments. \"Positive\" and \"Negative\" indicate correlations with environmental factors. The heatmap color intensity represents correlation strength, with asterisks indicating significance levels: * 0.01 \u0026lt; P ≤ 0.05, ** 0.001 \u0026lt; P ≤ 0.01, *** P ≤ 0.001.\u003c/p\u003e","description":"","filename":"Fig6.png","url":"https://assets-eu.researchsquare.com/files/rs-7494187/v1/b8b27d15ccbfd8c7c9958d03.png"},{"id":93205017,"identity":"9b77d351-933b-47c6-beae-41e6dc400737","added_by":"auto","created_at":"2025-10-10 07:50:55","extension":"png","order_by":6,"title":"Figure 6","display":"","copyAsset":false,"role":"figure","size":103870,"visible":true,"origin":"","legend":"\u003cp\u003eOPLS-DA analysis of potato liquor fermented under different conditions (“S” represents fermentation with \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e, ‘P’ represents fermentation with \u003cem\u003ePichia stipitis\u003c/em\u003e, and “PLS” represents liquid fermentation with \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e added to peeled potatoes, “PLP” represents potato peeling with addition of \u003cem\u003ePichia stipitis\u003c/em\u003efor liquid fermentation); A: OPLS-DA plot of the samples; B: Performance of the ranking test; C: Compounds with VIP \u0026gt; 1 and VIP \u0026lt; 1 are shown in red and green, respectively.\u003c/p\u003e","description":"","filename":"Fig7.png","url":"https://assets-eu.researchsquare.com/files/rs-7494187/v1/518a5b2752a10f59acb837fc.png"},{"id":106810292,"identity":"3408e9b6-bc58-4a5c-8332-9b5ae54c3048","added_by":"auto","created_at":"2026-04-13 16:15:17","extension":"pdf","order_by":0,"title":"","display":"","copyAsset":false,"role":"manuscript-pdf","size":3094446,"visible":true,"origin":"","legend":"","description":"","filename":"manuscript.pdf","url":"https://assets-eu.researchsquare.com/files/rs-7494187/v1/b208e85d-31b7-4d18-9f1d-a6eaea640b26.pdf"},{"id":93205020,"identity":"f0e8f8f9-e5f6-4763-a3f4-4022e7d95710","added_by":"auto","created_at":"2025-10-10 07:50:55","extension":"docx","order_by":1,"title":"","display":"","copyAsset":false,"role":"supplement","size":3197392,"visible":true,"origin":"","legend":"","description":"","filename":"Supplementarymaterials.docx","url":"https://assets-eu.researchsquare.com/files/rs-7494187/v1/151aa0277c367da1634024b3.docx"},{"id":93205018,"identity":"c7bb5934-acf6-4b2a-92b2-b4754a014491","added_by":"auto","created_at":"2025-10-10 07:50:55","extension":"png","order_by":2,"title":"","display":"","copyAsset":false,"role":"supplement","size":2069526,"visible":true,"origin":"","legend":"","description":"","filename":"Fig1.png","url":"https://assets-eu.researchsquare.com/files/rs-7494187/v1/86e5c8a0c555c1e72d8fc13e.png"}],"financialInterests":"No competing interests reported.","formattedTitle":"Low-Cost Safe Utilization of Cadmium-Contaminated Potatoes: A Coupled Strategy of Peeling and Liquid Fermentation with Pichia stipitis","fulltext":[{"header":"Introduction","content":"\u003cp\u003eWeining County in Guizhou Province, China, is a major potato-producing region. However, elevated Cd levels in potatoes from certain areas exceed national safety limits, threatening the quality of agricultural products as well as local public health. Addressing Cadmium (Cd) contamination in potatoes and developing safe utilization strategies are critical for ensuring food safety and sustaining agricultural production in affected areas.\u003c/p\u003e\n\u003cp\u003eCd is a highly toxic heavy metal that can accumulate in the human body through the food chain, posing serious health risks (Angon et al. 2024). Weining County is situated in the Wumeng Mountains and is characterized by typical karst terrain. The local soil, derived from Cd-rich parent rock, exhibits naturally high background Cd levels (Li et al. 2022). In addition, long-term zinc smelting in the region has released Cd-rich particulates and slag, further increasing Cd accumulation in agricultural soils (Li et al. 2022;\u0026nbsp;He\u0026nbsp;2013;\u0026nbsp;Lu\u0026nbsp;et al. 2021). As a result, the combined influence of geogenic Cd and anthropogenic smelting emissions has led to widespread soil Cd contamination (Mei 2023), with elevated Cd levels detected in local agricultural products, particularly potatoes. This poses a serious threat to food quality and public health (Sanderson et al. 2019;\u0026nbsp;Zhang\u0026nbsp;2023). Drought conditions further exacerbate Cd accumulation in potatoes (Fang et al. 2024; Guo et al. 2017). Ingwersen and Streck (Ingwersen and Streck 2005) reported that Cd concentrations in potatoes, sugar beets (\u003cem\u003eBeta vulgaris\u003c/em\u003e), and winter wheat (\u003cem\u003eTriticum aestivum\u003c/em\u003e) increased in years with high atmospheric saturation deficits, suggesting that transpiration drives Cd uptake in crops irrigated with wastewater on sandy soils in Germany (Ge et al. 2016; Huang et al. 2024). Temperature has also been positively correlated with Cd uptake in potatoes (Yi et al. 2020a). Furthermore, Cd concentrations in tubers have been found to decrease significantly with increasing altitude (2151\u0026ndash;2744 m), likely due to cooler temperatures and greater sunlight exposure at higher elevations\u0026nbsp;(Baghour et al. 2001; Bedoya-Perales et al. 2023; Yi et al. 2020b; Zhang et al. 2017). Soil Cd levels, climate, and cultivation practices are all known to influence Cd accumulation in potatoes Zhang\u0026nbsp;2022). Weining\u0026rsquo;s mountainous terrain and unique climate in southwest China may intensify these effects. However, clear solutions for the safe utilization of Cd-contaminated potatoes have yet to be established.\u003c/p\u003e\n\u003cp\u003eIn potato liquor production (Sun 2020), selecting an appropriate fermentation method is critical to ensuring product quality and flavor. Traditionally, potato-based alcohol production has primarily relied on liquid-state fermentation (LSF)(Ozer Uyar and Uyar 2023; Tenkolu et al. 2024). While LSF is simple to operate, it often results in the loss of volatile aroma compounds. In contrast, solid-state fermentation (SSF) better retains the natural aroma of potatoes and enhances raw material utilization, aligning with sustainability goals (Chen et al. 2021; Zhao et al. 2020).\u003c/p\u003e\n\u003cp\u003eThis study investigates the production of alcoholic beverages from Cd-contaminated potatoes. During fermentation, Cd accumulation can inhibit microbial activity, potentially leading to reduced fermentation performance or the loss of key flavor compounds. Therefore, in addition to using the conventional brewer\u0026rsquo;s yeast \u003cem\u003eSaccharomyces cerevisiae,\u003c/em\u003e we selected \u003cem\u003ePichia stipitis\u003c/em\u003e for its stress tolerance properties (Li et al. 2022). \u003cem\u003ePichia stipitis\u003c/em\u003e is a multi-stress-tolerant yeast capable of withstanding high heat, salinity, acidity, and heavy metal stress, and it exhibits a high capacity for bioaccumulation of toxic metals (Li et al. 2018;\u0026nbsp;Xu\u0026nbsp;2017).\u003c/p\u003e\n\u003cp\u003eThe skin of potato tubers is the primary site of Cd accumulation (Chen et al. 2014; REID et al. 2003). Therefore, peeling can effectively reduce Cd levels in fermentation substrates and subsequently decrease Cd concentrations in the final product. Potato peels are rich in fiber, vitamins, minerals, and peel-specific aroma compounds, which may serve as nutrient sources for microorganisms. These components can enhance microbial activity during fermentation and improve the flavor complexity and sensory attributes of the final product\u0026nbsp;(Akyol et al. 2016; Hijosa-Valsero et al. 2018; Liu 2013). However, bitter compounds in potato peels and residual Cd accumulation may negatively affect the beverage\u0026rsquo;s sensory quality and safety (Cottle and Kolattukudy 1982; Davies and Crews 1983; Ostr\u0026yacute; et al. 2010).\u003c/p\u003e\n\u003cp\u003eThis study aims to develop a low-cost, scalable strategy for managing Cd contamination in potatoes that is suitable for implementation by small-scale rural farmers. The goal is to promote safe utilization technologies that preserve agricultural product quality and protect farmers\u0026rsquo; health. By comparing the Cd removal efficiency of \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e and \u003cem\u003ePichia stipitis\u003c/em\u003e under SSF and LSF, and analyzing volatile organic compounds (VOCs) produced during fermentation, this study provides scientific basis and technical guidance for addressing Cd contamination in potato-based fermentation.\u003c/p\u003e"},{"header":"Materials and Methods","content":"\u003ch3\u003e\u003cstrong\u003eSample preparation\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eFresh potatoes (\u003cem\u003eSolanum tuberosum\u003c/em\u003e cv. Wei Yu No. 7) were obtained from Weining County (Guizhou, China) and stored at 4 \u0026deg;C until use. Potatoes were peeled, washed, steamed for 60 min, and mashed into a puree. After cooling to 30\u0026deg;C, food-grade glucoamylase (50,000 U/g) was added at 2.0 g/kg, and the mixture was saccharified for 24 h. Then, 0.2 g/kg of the selected yeast strain was added to the slurry. Fermentation was conducted at 28\u0026ndash;30 \u0026deg;C for 15 days. Following fermentation, the broth was filtered through a 100-mesh bag and distilled at 85 \u0026deg;C. The initial distillate (foreshots), which contains formaldehyde and other harmful compounds, was discarded. The remaining fraction was re-distilled to obtain the final potato distilled liquor sample (Tan et al. 2023;\u0026nbsp;Wang\u0026nbsp;2015).\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eStrains and fermentation media\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003e\u003cem\u003ePichia stipitis\u003c/em\u003e was obtained from Mingzhou Biotechnology Co., Ltd. (Ningbo, China) and cultured at 28 \u0026deg;C on YM medium containing 5.0 g/L peptone, 10.0 g/L glucose, 3.0 g/L yeast extract, 3.0 g/L malt extract, and 20.0 g/L agar in 1 L of distilled water. \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e was obtained from Lezhen Biotechnology Co., Ltd. (Nanjing, China) and cultured at 25 \u0026deg;C in YPD medium. \u0026nbsp;\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eCd content and Cd chelation determination\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eFollowing distillation, the potato distillers\u0026rsquo; grains (PDG) were dried at 100 \u0026deg;C for 12 h in a constant-temperature oven and then ground into powder. A 0.2 g powdered sample was mixed with 5 mL of nitric acid and digested in a graphite digestion system for 3 h. After digestion, the solution was diluted to 50 mL with deionized water, filtered, and analyzed for Cd content using inductively coupled plasma optical emission spectrometry (ICP-OES)(Yang et al. 2024).\u003c/p\u003e\n\u003cp\u003eAn excess of EDTA standard solution was added to the test sample, and the unreacted EDTA was back-titrated with zinc acetate standard solution. Subsequently, potassium iodide was added to form a stable complex anion (CdI\u003csub\u003e4\u003c/sub\u003e\u003csup\u003e2-\u003c/sup\u003e) with Cd\u003csup\u003e2+\u003c/sup\u003e, thereby releasing the previously bound EDTA. The released EDTA was then titrated with zinc acetate standard solution using xylenol orange as the indicator. Another aliquot of the sample was treated with alcohol precipitation and analyzed using the same titration procedure. The Cd chelation rate was calculated based on the difference in zinc acetate solution consumption before and after complexation. The preparation method of PDG is summarized in Table 1.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 1. Fermentation Treatments and Their Abbreviations\u003c/strong\u003e\u003c/p\u003e\n\u003cdiv\u003e\n \u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"95%\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003ecombination\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 26.0417%;\"\u003e\n \u003cp\u003ebrewing method\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 28.125%;\"\u003e\n \u003cp\u003eyeast strain\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 18.75%;\"\u003e\n \u003cp\u003eHandling method\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eabbreviation\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eT1(SS)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 26.0417%;\"\u003e\n \u003cp\u003esolid-state fermentation\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 28.125%;\"\u003e\n \u003cp\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 18.75%;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eSS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eT2(SP)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 26.0417%;\"\u003e\n \u003cp\u003esolid-state fermentation\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 28.125%;\"\u003e\n \u003cp\u003e\u003cem\u003ePichia stipitis\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 18.75%;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eSP\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eT3(LS)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 26.0417%;\"\u003e\n \u003cp\u003eLiquid-state fermentation\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 28.125%;\"\u003e\n \u003cp\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 18.75%;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eLS\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eT4(LP)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 26.0417%;\"\u003e\n \u003cp\u003eLiquid-state fermentation\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 28.125%;\"\u003e\n \u003cp\u003e\u003cem\u003ePichia stipitis\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 18.75%;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eLP\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eT5(PSS)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 26.0417%;\"\u003e\n \u003cp\u003esolid-state fermentation\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 28.125%;\"\u003e\n \u003cp\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 18.75%;\"\u003e\n \u003cp\u003ePeeling\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eSSP\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eT6(PSP)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 26.0417%;\"\u003e\n \u003cp\u003esolid-state fermentation\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 28.125%;\"\u003e\n \u003cp\u003e\u003cem\u003ePichia stipitis\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 18.75%;\"\u003e\n \u003cp\u003ePeeling\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eSPP\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eT7(PLS)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 26.0417%;\"\u003e\n \u003cp\u003eLiquid-state fermentation\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 28.125%;\"\u003e\n \u003cp\u003e\u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 18.75%;\"\u003e\n \u003cp\u003ePeeling\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eLSP\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eT8(PLP)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 26.0417%;\"\u003e\n \u003cp\u003eLiquid-state fermentation\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 28.125%;\"\u003e\n \u003cp\u003e\u003cem\u003ePichia stipitis\u003c/em\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 18.75%;\"\u003e\n \u003cp\u003ePeeling\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 13.5417%;\"\u003e\n \u003cp\u003eLPP\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c/strong\u003e Solid-state fermentation = S (Solid); Liquid-state fermentation = L (Liquid); \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e = S; \u003cem\u003ePichia stipitis\u003c/em\u003e = P; Peeling = P; \u0026ldquo;/\u0026rdquo; indicates no peeling.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAmino acid determination\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eFifty milligrams of the sample was accurately weighed and combined with 216 \u0026mu;L of water and 25 \u0026mu;L of 0.15% deoxycholic acid (DOC), then mixed thoroughly. Next, 4 \u0026mu;L of an internal standard solution (100 \u0026mu;g/mL; Lys-d\u003csub\u003e4\u003c/sub\u003e, Try-d\u003csub\u003e5\u003c/sub\u003e, Gln-d\u003csub\u003e4\u003c/sub\u003e) was added, and the mixture was vortexed and sonicated at 5 \u0026deg;C (40 kHz) for 10 min. Then, 5 \u0026mu;L of 10 M trichloroacetic acid (TCA) was added and mixed well, and the sample was frozen for 10 min to precipitate proteins. The sample was subsequently centrifuged at 14,000 \u0026times; g for 10 min at 4 \u0026deg;C. After centrifugation, 50 \u0026mu;L of the supernatant was transferred to a new tube and diluted with 350 \u0026mu;L of water, then vortexed and filtered through a 0.2 \u0026mu;m PTFE membrane (Biotage). The filtrate was transferred into an autosampler vial for analysis. Qualitative and quantitative analyses of target compounds were performed using LC-ESI-MS/MS on a UHPLC-QTRAP system.\u0026nbsp;\u003c/p\u003e\n\u003cp\u003eChromatographic separation was performed on an AdvanceBio MS Spent Media column (2.1 \u0026times; 50 mm, 2.7 \u0026mu;m) at 40 \u0026deg;C with a 1 \u0026mu;L injection volume. Mobile phase A consisted of 0.1% formic acid and 10 mM ammonium formate in 95% water. Mobile phase B consisted of 0.1% formic acid and 10 mM ammonium formate in 95% acetonitrile.\u003c/p\u003e\n\u003cp\u003eMass spectrometry was carried out using a SCIEX QTRAP 6500+ system operating in both positive and negative ionization modes. The curtain gas was set to 35, and the collision gas was set to medium. The IonSpray voltage was 5500 V for positive mode and 4500 V for negative mode. The source temperature was maintained at 550 degrees Celsius. Ion source gas 1 and ion source gas 2 were both set to 50.\u003c/p\u003e\n\u003cp\u003eA standard calibration curve was constructed by plotting analyte peak area (Y) against analyte concentration (X). Sample concentrations were calculated by substituting the peak areas into the regression equation.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDNA extraction and library construction\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eDNA extraction, PCR amplification, amplicon purification, and library preparation of potato fermentation broth samples were performed by Shanghai Meiji Biological Co., Ltd. (Shanghai, China).\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eVolatile organic compounds (VOCs) analysis\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eVolatile organic compounds (VOCs) in potato liquor were analyzed using headspace solid-phase microextraction coupled with gas chromatography\u0026ndash;mass spectrometry (HS-SPME-GC-MS). A PerkinElmer Clarus SQ8 GC/MS system equipped with an Elite-5MS capillary column (30 m \u0026times; 0.25 mm i.d., 0.25 \u0026mu;m f ilm; Agilent, USA) was used. High-purity helium (99.999%) was used as the carrier gas at a constant flow rate of 1.0 mL/min in splitless mode. The GC oven temperature program was: 40 \u0026deg;C for 8 min, then ramped at 10\u0026deg;C/min to 230 \u0026deg;C, and held at 230 \u0026deg;C until the end of the run. The injector temperature was maintained at 250 \u0026deg;C.\u003c/p\u003e\n\u003cp\u003eMass spectrometry was performed with an electron ionization (EI) source at 70 eV. The ion source, quadrupole, and transfer line temperatures were set to 230 \u0026deg;C, 150 \u0026deg;C, and 230 \u0026deg;C, respectively. Full-scan acquisition was carried out in the m/z range of 40\u0026ndash;550.\u003c/p\u003e\n\u003cp\u003eSample extraction was performed manually using solid-phase microextraction (SPME) with a 50/30 \u0026mu;m PDMS/CAR/DVB fiber (2 cm; Supelco, USA). The SPME fiber was preconditioned in the injector at 250 \u0026deg;C until background signals were negligible. A 1.5 mL aliquot of potato liquor was transferred into a 20 mL headspace vial, spiked with 10 \u0026mu;L of methyl heptanoate (100 mg/kg) as an internal standard, and immediately sealed. The vial was incubated at 60 \u0026deg;C with stirring for 5 min to equilibrate. The fiber was then exposed to the headspace (~1 cm above the liquid) for 30 min to adsorb VOCs. After extraction, the fiber was immediately retracted and inserted into the GC-MS injector for desorption at 250 \u0026deg;C for 3 min.\u003c/p\u003e\n\u003cp\u003eVOCs were identified by comparing mass spectra and retention times with those in the NIST17 library. Semi-quantitative analysis was performed using an internal standard approach. VOC concentrations were calculated by multiplying the concentration of methyl heptanoate by the ratio of the VOC peak area to the internal standard peak area.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eStatistical analysis\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eRaw data were recorded using Microsoft Excel. Bar plots were generated with Origin 2024 (OriginLab Corp., Northampton, MA, USA). Orthogonal partial least squares discriminant analysis (OPLS DA) and extraction of variable importance in projection (VIP) scores were conducted in SIMCA (version 14.1; Umetrics AB, Ume\u0026aring;, Sweden). Figures were prepared using Adobe Illustrator (Adobe Inc.), Chiplot (https://www.chiplot.online), and the Majorbio Cloud Platform (https://www.majorbio.com).\u003c/p\u003e"},{"header":"Results and discussion","content":"\u003ch3\u003e\u003cstrong\u003ePDG cadmium levels are reduced by peeling and fermentation\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eSignificant differences in Cd content were observed in PDG across the different fermentation treatments (Figure 1A). In all peeled treatment groups, Cd levels in PDG were lower than those in their corresponding unpeeled counterparts. Specifically, Cd content in unpeeled mashed potatoes was 0.643 mg/kg, which is 15.24% higher than the 0.545 mg/kg observed in peeled samples, confirming that Cd is primarily concentrated in the peel. Among all treatments, the PLP group had the lowest Cd content in PDG (0.397 mg/kg), followed by the PLS group (0.401 mg/kg). These two groups exhibited comparable Cd levels (~0.4 mg/kg), whereas the unpeeled fermentation groups ranged from 0.801 to 1.447 mg/kg\u0026mdash;2.02 to 3.64 times higher than in the PLP group. Notably, peeling significantly reduced Cd levels in PDG compared to fermentation with unpeeled potatoes. Specifically, compared to unpeeled \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e groups (SS and LS), the peeled counterparts (PSS and PLS) showed Cd reductions of 0.652 mg/kg and 0.662 mg/kg, respectively. Similarly, Cd levels in the peeled \u003cem\u003ePichia stipitis\u003c/em\u003e groups (PSP and PLP) were 0.416 mg/kg and 0.404 mg/kg lower than in the unpeeled groups (SP and LP), respectively. Under liquid fermentation, peeling reduced Cd content by approximately 62.28% in \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e groups and 50.44% in \u003cem\u003ePichia stipitis\u003c/em\u003e groups. Under solid-state fermentation, the Cd reduction attributable to peeling was relatively limited, with values of approximately 45.06% for the \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e group and 31.76% for the \u003cem\u003ePichia stipitis\u003c/em\u003e group. Additionally, in the samples inoculated with \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e, the Cd reduction achieved under solid-state fermentation was only 72.35% of that observed under liquid-state conditions. For \u003cem\u003ePichia stipitis\u003c/em\u003e, Cd reduction under liquid fermentation was 1.59 times that under solid-state fermentation. These results indicate that combining peeling with optimized fermentation conditions significantly reduces Cd accumulation. This may be attributed to the reduced Cd levels in peeled substrates, which alleviate Cd-induced stress on \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e. Additionally, \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e exhibits greater ethanol tolerance than \u003cem\u003ePichia stipitis\u003c/em\u003e, which may explain the greater Cd reduction observed during the transition from solid-state to liquid fermentation in \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e groups. Under identical fermentation conditions, PDG-Cd levels were consistently lower in \u003cem\u003ePichia stipitis\u003c/em\u003e inoculated treatments compared to those inoculated with \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e.\u003c/p\u003e\n\u003cp\u003eDuring fermentation, a portion of Cd may chelate with microbial metabolites, forming Cd complexes with reduced biological activity (Gul et al. 2021). As shown in Figure 1B, the chelated Cd content in the four peeled treatment groups ranged from 0.248 to 0.291 mg/kg, with no significant differences among them. However, the Cd chelation rates differed markedly. In particular, the PSP group showed a chelation rate of 31.68%, nearly double that of the other three treatments. In contrast, the PSS group had a chelated Cd content of 0.291 mg/kg but a chelation rate of only 15.21%, which was not significantly different from those of the PLP and PLS groups. This may be attributed to the lower moisture content in SSF, which limits the migration of Cd chelates into the liquid phase during distillation, causing them to remain in the distillers\u0026rsquo; grains. Nonetheless, the chelation rate was significantly higher in PSP than in PSS, likely due to the superior Cd resistance and bioaccumulation capacity of \u003cem\u003ePichia stipitis\u003c/em\u003e.\u003c/p\u003e\n\u003cp\u003eAs shown in Figure 2, the cross-sectional morphology of PDG varied significantly among different treatments after drying. In unpeeled samples, lamellar or interwoven fibrous structures were frequently observed, accompanied by pronounced interstitial gaps. Red dots representing Cd were concentrated at the interfaces of lamellar fractures or peeling cracks, suggesting that undegraded cellulose and lignin in potato peels serve as primary Cd enrichment sites. In contrast, the peeled and fermented samples exhibited smoother and denser surface morphologies.\u003c/p\u003e\n\u003cp\u003eThe distribution of Cd signals indicated that fewer red signals were observed in the PSP group, likely due to residual undecomposed vessel walls, whereas in the other peeled groups, Cd was uniformly distributed across the cross-section. Notably, the surface of PDG in the \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e-inoculated group appeared rough and irregular, whereas the \u003cem\u003ePichia stipitis\u003c/em\u003e-inoculated group exhibited relatively smooth surfaces. This morphological difference may partially explain the generally lower Cd content observed in \u003cem\u003ePichia stipitis\u003c/em\u003e-inoculated PDG compared to that in \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e -inoculated counterparts.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAmino acid profiles differ among fermentation strategies\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eTo elucidate differences in Cd content in PDG, we analyzed the amino acid composition of the fermentation broth from each treatment group. A total of 18 amino acids were identified in the distillers\u0026rsquo; grains, including L-cysteine, L-histidine, L-glutamic acid, glycine, L-leucine, and L-isoleucine,\u0026nbsp;As shown in Figure 3. These amino acids may influence the migration and accumulation of Cd\u003csup\u003e2+\u003c/sup\u003e within the fermentation matrix and contribute significantly to the flavor profile of the final distilled product.\u003c/p\u003e\n\u003cp\u003eFrom a metal-binding perspective, L-cysteine demonstrates exceptional chelation capacity due to the presence of a reactive sulfhydryl group (\u0026ndash;SH), making it one of the most prevalent heavy metal-binding amino acids found in nature (Ma et al. 2021). L-histidine, with its imidazole functional group, is also capable of forming stable coordination complexes with cadmium (Cd), which may facilitate the migration of Cd into distillers\u0026rsquo; grains during fermentation, thereby reducing its residual concentration in the final liquor (Stevenson et al. 2024). Additionally, amino acids such as L-glutamic acid and L-serine, which contain carboxyl or hydroxyl groups, may participate in Cd chelation through relatively weak coordination interactions (Remelli et al. 2016). These coordination mechanisms offer potential strategies for reducing Cd bioavailability in fermented products, contributing to their safety and quality.\u003c/p\u003e\n\u003cp\u003eIn terms of flavor formation, branched-chain amino acids such as L-leucine, L-isoleucine, and L-valine can undergo microbial decarboxylation and be converted into higher alcohols such as isoamyl alcohol and active amyl alcohol, which are important contributors to the alcoholic aroma of the final product (El-Dalatony et al. 2019). L-phenylalanine metabolism can yield phenylethanol, which imparts floral notes to the final product (Liu et al. 2020). Additionally, glycine, L-proline, and L-serine contribute a mild sweetness, enhancing the smoothness and body of the wine and enriching its overall sensory profile (Park et al. 2023).\u003c/p\u003e\n\u003cp\u003eNotably, L-cysteine (1.12 ng/mg), L-histidine (434.75 ng/mg), L-glutamic acid (554.53 ng/mg), and L-valine (162.91 ng/mg) were predominant in the PSP group, while L-serine (51.53 ng/mg), L-leucine (149.66 ng/mg), L-isoleucine (53.31 ng/mg), and L-phenylalanine (63.13 ng/mg) were most abundant in the PSS group. The total concentration of the 18 identified amino acids in PDG ranged from 699.21 to 2783.41 ng/mg across different treatments. The PSS group exhibited the highest amino acid content (2783.41 ng/mg), which was approximately 3.98-fold higher than that in the LS group. In dehulled treatments, the total amino acid content ranged from 808.07 to 2783.41 ng/mg, while in non-dehulled groups it ranged from 699.21 to 2261.60 ng/mg. Overall, the mean amino acid content in non-dehulled samples was 85.23% of that in dehulled ones. Solid-state fermentation (SSF) yielded approximately 2.82 times more amino acids than liquid-state fermentation (LSF), while no significant difference was observed between fermentations inoculated with \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e and \u003cem\u003ePichia stipitis\u003c/em\u003e. These findings suggest that dehulled solid-state fermentation promotes greater amino acid accumulation in PDG. Notably, L-cysteine, which is recognized as a key cadmium-chelating amino acid, was detected at concentrations of 0.65 ng/mg in the PLS group and 0.81 ng/mg in the PLP group. The PLP group exhibited 1.25-fold more L-cysteine than the PLS group, but only 72.32% of the amount observed in the PSP group, In contrast, the PSS group exhibited the lowest L-cysteine level among all treatments. These results highlight that although the PSS group had the highest total amino acid level, it contained significantly less L-cysteine than the \u003cem\u003ePichia stipitis\u003c/em\u003e-inoculated groups.Overall, these amino acids contribute not only to flavor development but also to the chelation and redistribution of Cd, underscoring their dual role in enhancing product quality and ensuring food safety. To further investigate the microbial basis for variations in amino acid profiles among treatments, microbial community structures in each fermentation broth were subsequently analyzed.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eEnhanced dominance of \u003cem\u003eLactobacillus\u003c/em\u003e species under liquid fermentation\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eMicrobial community analysis indicated that Firmicutes and Proteobacteria were the predominant bacterial phyla in the fermentation broth. Firmicutes accounted for a substantial proportion across all treatments (Figure 4A). The community composition of the top 30 most abundant bacterial genera is illustrated in Figure 4B, with lower-abundance genera categorized as \u0026ldquo;Others\u0026rdquo;. The dominant bacterial genera identified in the fermentation broth were \u003cem\u003eLactobacillus\u003c/em\u003e, \u003cem\u003eWeissella\u003c/em\u003e, \u003cem\u003eEnterococcus\u003c/em\u003e, and \u003cem\u003eBacillus\u003c/em\u003e. \u003cem\u003eLactobacillus\u003c/em\u003e abundance exceeded 46.52% in all treatments except for PSS, where its proportion dramatically decreased to 5.4%. In other words, \u003cem\u003eLactobacillus\u003c/em\u003e comprised approximately half or more of the microbial community under most conditions, but less than one-tenth in the PSS group. This pronounced difference highlights the substantial influence of fermentation methods on the proliferation of lactic acid bacteria.\u003c/p\u003e\n\u003cp\u003eThe cell wall of \u003cem\u003eLactobacillus\u003c/em\u003e contains polysaccharides, peptidoglycan, and phosphate groups capable of binding free Cd\u003csup\u003e2+\u003c/sup\u003e ions via electrostatic adsorption, ion exchange, or complexation, thereby reducing Cd bioavailability in fermentation broth (Halttunen et al. 2007; Laslo et al. 2022). Certain strains, such as Lactobacillus plantarum, have demonstrated high adsorption capacities for Cd (Zhai et al. 2019). Similarly, this study showed that liquid-state fermentation (LSF) significantly increased the relative abundance of \u003cem\u003eLactobacillus\u003c/em\u003e compared to solid-state fermentation (SSF). \u003cem\u003eWeissella\u003c/em\u003e dominated the microbial community in the PSS group, accounting for 44.2%. This genus not only adsorbs heavy metals via cell wall interactions or complexes them with extracellular polysaccharides, but also inhibits spoilage or pathogenic bacteria by producing bacteriocins, thus ensuring fermentation hygiene (Kavitake et al. 2020; Singh et al. 2024; Teixeira et al. 2021). However, heterofermentation by \u003cem\u003eWeissella\u003c/em\u003e may generate excessive higher alcohols or diacetyl, potentially causing undesirable sensory attributes if not appropriately controlled (Wang et al. 2025). \u003cem\u003eEnterococcus\u003c/em\u003e constituted 34.01% and 24.64% of total bacteria in PSS and PSP treatments, respectively, positioning it among the dominant groups.Although \u003cem\u003eEnterococcus\u003c/em\u003e exhibits some capability to adsorb Cd from substrates, its efficiency is limited, and proliferation of this genus poses potential biosafety concerns (Zheng et al. 2025). The relative abundance of \u003cem\u003eBacillus\u003c/em\u003e ranged from 0.84% to 7.37% among the different fermentation treatments. The cell wall of \u003cem\u003eBacillus\u003c/em\u003e, rich in carboxyl groups, phosphate groups, and peptidoglycan, can adsorb Cd\u003csup\u003e2+\u003c/sup\u003e via ion exchange or surface complexation mechanisms (Chi et al. 2020). Additionally, metabolic activity of \u003cem\u003eBacillus\u003c/em\u003e includes the production of phosphatases or sulfate-reducing enzymes, facilitating precipitation of Cd as Cd\u003csub\u003e3\u003c/sub\u003e(PO\u003csub\u003e4\u003c/sub\u003e)\u003csub\u003e2\u003c/sub\u003e or CdS, thus reducing its bioavailability. Simultaneously, \u003cem\u003eBacillus\u003c/em\u003e performs multiple functions including enzyme secretion, aroma compound formation, and antibacterial activities, and is recognized as a core functional genus in high-temperature Daqu for sauce-aroma Baijiu (Zhang et al. 2025).\u003c/p\u003e\n\u003cp\u003eTo assess differences in microbial composition at the genus level between liquid-state (L) and solid-state (S) fermentation groups, a Wilcoxon rank-sum test was performed (Figure 4C). Results indicated statistically significant differences in the relative abundance of multiple genera between the L and S groups. \u003cem\u003eLactobacillus\u003c/em\u003e dominated the bacterial community in group L, comprising approximately 90% of total abundance, significantly higher than in group S (P = 0.0002182). Previous studies (Kumar et al. 2017; Polak-Berecka et al. 2017) have demonstrated that \u003cem\u003eLactobacillus\u003c/em\u003e species can significantly reduce heavy metal bioavailability through mechanisms including cell surface adsorption, intracellular accumulation, and secretion of organic acids as metal chelators, consequently decreasing Cd uptake and accumulation in the environment. Therefore, the high enrichment of \u003cem\u003eLactobacillus\u003c/em\u003e in group L effectively promoted Cd chelation and immobilization, resulting in significantly lower Cd content in PDG compared to group S.\u003c/p\u003e\n\u003cp\u003eIn contrast, the microbial community in group S was more diverse under solid-state fermentation conditions, with significantly higher relative abundances of \u003cem\u003eWeissella\u003c/em\u003e, \u003cem\u003eEnterococcus\u003c/em\u003e, \u003cem\u003eBacillus\u003c/em\u003e, \u003cem\u003ePediococcus\u003c/em\u003e, \u003cem\u003eKlebsiella\u003c/em\u003e, and \u003cem\u003eEnterobacter\u003c/em\u003e compared to group L (P values: 0.0017\u0026ndash;0.0378). Specifically, genera such as \u003cem\u003eEnterobacter\u003c/em\u003e, \u003cem\u003eKlebsiella\u003c/em\u003e, and \u003cem\u003eBacillus\u003c/em\u003e are known for their high environmental tolerance and have been widely reported to possess substantial Cd tolerance, enabling their survival and reproduction in Cd-contaminated environments (Xia et al. 2023; Yang et al. 2023). However, their Cd immobilization and chelation capacities are relatively limited compared to \u003cem\u003eLactobacillus\u003c/em\u003e, potentially leading to insufficient Cd removal within the microbial ecosystem of group S and resulting in significantly higher Cd levels in PDG compared to group L.\u003c/p\u003e\n\u003cp\u003eIn addition, Different fermentation methods significantly influence microbial community structures and their functional attributes (Feng et al. 2000). Liquid-state fermentation provides a relatively homogeneous environment conducive to rapid \u003cem\u003eLactobacillus\u003c/em\u003e proliferation, allowing this genus to dominate and thus enhancing overall Cd chelation and immobilization efficiency. In contrast, solid-state fermentation environments are more heterogeneous, with substantial variations in oxygen and moisture content, leading to increased microbial diversity. Consequently, \u003cem\u003eLactobacillus\u003c/em\u003e species are less likely to dominate completely, resulting in lower Cd immobilization and removal efficacy compared to liquid fermentation. Therefore, fermentation conditions significantly shape microbial community structures, subsequently influencing Cd migration, transformation, and the formation of fermentation metabolites.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eEffect of fermentation-driven microbial communities on amino acid metabolism\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eVariations in microbial communities and metabolic characteristics during fermentation can significantly impact the flavor quality of the final distilled spirit (Liang et al. 2023).\u0026nbsp;To elucidate the relationship between microbial community composition at the genus level and amino acid content under different fermentation treatments, a Mantel test was employed for correlation analysis. The analysis results (Figure 5) demonstrated a significant correlation between microbial community composition and amino acid content in the fermentation broth across different treatments.\u003c/p\u003e\n\u003cp\u003eNetwork analysis clearly revealed significant positive correlations between microbial structures of PLP and PSP treatments and various amino acids in the fermentation broth. In contrast, genus compositions under unpeeled treatments (LP and LS) mostly exhibited negative correlations with amino acid content. Additionally, PLS and PSS treatments also showed negative correlations with amino acid content in the fermentation broth. This may be due to Cd-induced stress experienced by microorganisms during fermentation, consequently inhibiting amino acid synthesis pathways. Interestingly, microorganisms in the SP treatment exhibited positive correlations with amino acid metabolism. This may be attributed to the strong Cd tolerance of \u003cem\u003ePichia stipitis\u003c/em\u003e and the reduced exposure of microbial communities and potato substrates to Cd under solid-state fermentation compared to liquid-state fermentation. Pearson correlation analysis of metabolic amino acids indicated that, among known Cd-chelating amino acids, only L-histidine and L-glutamic acid displayed positive correlations. Moreover, amino acids associated with flavor attributes generally exhibited highly significant positive correlations. Specifically, strongly chelating L-histidine was significantly positively correlated with amino acids such as L-valine, L-proline, L-phenylalanine, and L-isoleucine, suggesting potential synergistic enrichment within the metabolic network. Interestingly, L-cysteine, possessing the strongest Cd-chelating ability, was positively correlated only with L-(+)-arginine and negatively correlated with all other amino acids detected. This phenomenon might result from the formation of stable Cd-L-cysteine complexes, isolating its metabolic pathway from other amino acids. However, the exact mechanism warrants further investigation.\u003c/p\u003e\n\u003ch3\u003e\u003cstrong\u003eIncreased flavor compound production in liquors derived from low-Cd residues\u003c/strong\u003e\u003c/h3\u003e\n\u003cp\u003eTo evaluate the influence of Cd reduction on the flavor profile of potato distilled spirits, 96 volatile trace flavor compounds were identified in samples from the two treatments exhibiting the lowest PDG-Cd levels. Among these, the PLS treatment contained a total of 65 flavor compounds, including 12 alcohols, 13 esters, 11 acids, 18 aldehydes and ketones, 6 terpenes, 2 lactones, and 3 other compounds; whereas the PLP treatment revealed 69 flavor components, comprising 20 alcohols, 21 esters, 5 acids, 14 aldehydes and ketones, 5 terpenes, and 4 other compounds (Table 2).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eTable 2.\u003c/strong\u003e \u003cstrong\u003eMajor Volatile Organic Compounds in Potato Wine\u003c/strong\u003e\u003c/p\u003e\n\u003cdiv\u003e\n \u003ctable border=\"1\" cellspacing=\"0\" cellpadding=\"0\" width=\"917\"\u003e\n \u003cthead\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\" style=\"width: 66px;\"\u003e\n \u003cp\u003eType\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\" style=\"width: 38px;\"\u003e\n \u003cp\u003eNO.\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\" style=\"width: 217px;\"\u003e\n \u003cp\u003eCompounds\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\" style=\"width: 123px;\"\u003e\n \u003cp\u003eCAS\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\" style=\"width: 151px;\"\u003e\n \u003cp\u003eOdor description\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\" style=\"width: 66px;\"\u003e\n \u003cp\u003eReference\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd rowspan=\"2\" style=\"width: 123px;\"\u003e\n \u003cp\u003eReference Threshold (\u0026micro;g/L)\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd colspan=\"2\" style=\"width: 132px;\"\u003e\n \u003cp\u003eOVA\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ePLS\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ePLP\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/thead\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"24\" style=\"width: 66px;\"\u003e\n \u003cp\u003eAlcohols\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e3-Methyl-1-butanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e123-51-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efruity aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e291\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e1.67\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e1.22\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eOctanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e111-87-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ecitrus aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e125.8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e2-Nonanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e628-99-9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efresh grass aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e60\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e3.32\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eUndecanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e112-42-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efloral aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e700\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e(-)-Cubenol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e21284-22-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ecamphoraceous odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e3-Hexadecanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e593-03-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eno significant aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e1-Hexadecanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e36653-82-4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eno significant aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e5-Methyl-2-hexanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e627-59-8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efresh grass aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e350\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e1-Pentanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e71-41-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ecaramel aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e1700\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eCyclobutanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2919-23-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003epungent solvent odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e4700\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e3-Octanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e589-98-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003emushroom aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e3.64\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003ecis-6-Nonen-1-ol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e35854-86-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ewatermelon rind-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e136.84\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eCyclooctanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e696-71-9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003emint cooling sensation\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e10000\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003ePhenethyl alcohol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e60-12-8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003erosy aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e5-Methyl-1-hexanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e627-98-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003egreen bean aroma \u0026nbsp;\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e420\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e2-Ethylhexanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e104-76-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efloral aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e300\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eL-Alaninol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2749-11-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eammonia-like odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e3-Methyl-2-butanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e598-75-4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003etoasted cereal aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e450\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e1-Hexanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e111-27-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003edried leaf aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e5.6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e29.75\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e3-Methyl-1-pentanol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e589-35-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eApple peel aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e7.5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e23.83\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e3-Decyn-2-ol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e69668-93-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efresh grass aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e22\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e3-Methylhexan-2-ol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2313-65-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efresh vegetative aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e23\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e3-Butyn-1-ol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e927-74-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003epungent green note odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e24\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e4-aminopentan-1-ol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e927-55-9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003erancid fish oil odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"26\" style=\"width: 66px;\"\u003e\n \u003cp\u003eEsters\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl caprylate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e106-32-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ecoconut-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e19.3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e7.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e3.20\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl phenylacetate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e101-97-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003erose-like floral aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e155.55\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003ePhenethyl acetate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e103-45-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ejasmine floral aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e249.59\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl caprate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e110-38-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003edried fruit aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e23.16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e11.93\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl 3-methylvalerate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e5870-68-8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003egreen apple aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e0.008\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e11565.81\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eIsoamyl lactate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e19329-89-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ebuttery creamy note\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl heptanoate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e106-73-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003epear-like fruity aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eLinalyl acetate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e115-95-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003elavender aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e1000\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl laurate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e106-33-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ebay leaf-like herbal aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e400\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl acetate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e103-45-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efruity aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e1000\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e2-Methylbutyl acetate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e624-41-9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ecantaloupe-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e27.09\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl hexanoate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e123-66-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003estrawberry-like fruity aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e37.10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e28.01\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e2-Pentyl acetate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e626-38-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eapple peel-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e9.82\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl Oleate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e111-62-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efaint olive-like fatty note\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ed\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e870\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl undecanoate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e627-90-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003edelicate floral note\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ed\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e0.3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e544.21\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl stearate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e111-61-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eodorless\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eOctyl formate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e112-32-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efresh grass-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eMethyl salicylate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e119-36-8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eminty camphoraceous odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e40\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e3.98\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl 3-phenylpropionate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2021-28-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ehoney-like sweet aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ef\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e45.92\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e20\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eDecyl acetate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e112-17-4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ecitrus peel-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e230\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e21\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eCitronellyl formate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e105-85-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003elemon-citrus aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e22\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003ePalmitic acid ethyl ester\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e628-97-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ewaxy odo\u003cstrong\u003er\u003c/strong\u003e\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2000\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e23\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eEthyl lactate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e97-64-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eyogurt-like sour aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e50000\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e24\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eIsoamyl acetate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e123-92-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ebanana-like fruity aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e0.15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e1064.79\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e886.67\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e25\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e9-Octadecen-12-ynoic acid methyl ester\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e56847-05-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003epungent green note odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eIsopropyl myristate\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e110-27-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eoily mouthfeel\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"13\" style=\"width: 66px;\"\u003e\n \u003cp\u003eAcids\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eOctanoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e124-07-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003egoaty sweat-like odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e1405\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eDecanoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e334-48-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003erancid fatty odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e130\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eHexanoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e142-62-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003echeesy rancid odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e3000\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eNonanoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e112-05-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ewaxy odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e8800\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eValeric acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e109-52-4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003erancid butter-like odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e11000\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eButanoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e107-92-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003evomit-like sour odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2400\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eHeptanoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e111-14-8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003epungent sour odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e10400\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e9-Hexadecenoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2091-29-4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efaint oily odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003ecis-13-Octadecenoic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e13126-39-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eodorless\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003ePalmitic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e1957-10-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eodorless\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eMyristic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e544-63-8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eoily mouthfeel\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eDL-Leucic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e498-36-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003emilky creamy note\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003eb\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e224540\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003ePyruvic acid\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e127-17-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003epungent vinegar-like odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ec\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e250000\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"19\" style=\"width: 66px;\"\u003e\n \u003cp\u003eAldehydes and ketones\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eAcetaldehyde\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e75-07-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efresh grass-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e8.7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e5.45\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e6.25\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eOctanal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e124-13-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ecitrus peel-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e0.8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e154.46\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e135.08\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eDecanal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e112-31-2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eorange blossom floral note\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e40.81\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e46.27\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003etrans-2-Decenal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e3913-81-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003echicken-fat-like odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e6.72\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e6.11\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eHeptanal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e111-71-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003erancid fatty odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2.8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e31.26\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e34.92\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003ePhenylacetaldehyde\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e122-78-1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ehyacinth floral aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e6.3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e16.55\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e15.19\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e2-Nonenal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2463-53-8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ecucumber peel-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e0.1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e1631.41\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e1277.26\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e8\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e(E)-2-Octenal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2548-87-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003enutty roasted note\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e37.49\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e32.26\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eNonanal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e124-19-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ecitrus-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e1.1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e101.34\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e138.18\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eUndecanal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e112-44-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003edelicate floral note\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e12.5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e8.94\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e11.10\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003etrans-2-Undecenal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e53448-07-0\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eoxidized oily odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e0.78\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e121.03\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e127.53\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eDodecanal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e112-54-9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003elily floral aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e10\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e8.52\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e10.50\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e13\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003etrans-2-Dodecenal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e20407-84-5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eherbal green note\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e1.4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e67.56\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e14\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eIsovaleraldehyde\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e590-86-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003egreen apple-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e1.1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e166.84\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e15\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eBenzaldehyde\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e100-52-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ebitter almond-like odor\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e750.89\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e16\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e14-Octadecenal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e56554-89-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efaint fatty note\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e17\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e2-Undecenal\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2463-77-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efresh leafy green aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e18\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e2,4-Dimethylbenzaldehyde\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e15764-16-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eroasted nutty aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e19\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e3,4-Dimethylbenzaldehyde\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e5973-71-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ewoody balsamic note\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"7\" style=\"width: 66px;\"\u003e\n \u003cp\u003eTerpenes\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e\u0026beta;-Pinene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e127-91-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003efir balsamic scent\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e140\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e1.52\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eLinalool\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e78-70-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eorange blossom floral\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e0.22\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e527.11\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e598.34\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eCitronellol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e106-22-9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003egeranium floral\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e10.6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e12.90\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e10.43\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eNerolidol\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e40716-66-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003etea leaf-like aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e250\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e3-Carene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e13466-78-9\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003epine woody note\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e770\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e\u0026alpha;-Bergamotene\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e17699-05-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003espicy peppery nuance\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ee\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e437\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e＜1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eDamascenone\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e23726-93-4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eripe apple aroma\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e0.002\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e62047.91\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e32115.90\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"2\" style=\"width: 66px;\"\u003e\n \u003cp\u003eLactones\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e\u0026gamma;-Octalactone\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e104-50-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ecoconut-like lactone\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e12\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e9.38\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003e\u0026gamma;-Dodecalactone\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e2305-05-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003epeach lactone character\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003ea\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e0.43\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e216.51\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd rowspan=\"5\" style=\"width: 66px;\"\u003e\n \u003cp\u003eOthers\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e1\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eCystine\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e56-89-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003ebitter taste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e2\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eDL-Alanine\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e302-72-7\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003esweet taste\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eDecamethylcyclopentasiloxane\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e541-02-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eodorless\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e4\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eDodecamethylcyclohexasiloxane\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e540-97-6\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eodorless\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 38px;\"\u003e\n \u003cp\u003e5\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 217px;\"\u003e\n \u003cp\u003eHexamethylcyclotrisiloxane\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e556-68-3\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 151px;\"\u003e\n \u003cp\u003eodorless\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 123px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e-\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd style=\"width: 66px;\"\u003e\n \u003cp\u003e/\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e\n\u003cp\u003e\u003cstrong\u003eNote:\u003c/strong\u003e \u0026ldquo;/\u0026rdquo; indicates that the compound was not detected; \u0026ldquo;\u0026ndash;\u0026rdquo; indicates that no odor threshold value was found during the literature search.Superscript \u003cstrong\u003ea\u003c/strong\u003e denotes thresholds sourced from the \u003cem\u003eCompilation of Odor Threshold Values in Air (2nd ed.)\u003c/em\u003e, while \u003cstrong\u003eb\u003c/strong\u003e, \u003cstrong\u003ec\u003c/strong\u003e, \u003cstrong\u003ed\u003c/strong\u003e, \u003cstrong\u003ee\u003c/strong\u003e, and \u003cstrong\u003ef\u003c/strong\u003e refer to values obtained from previous publications(Bordiga et al. 2014; Chu et al. 2024; Deng et al. 2023; He et al. 2024; Wu et al.).\u003c/p\u003e\n\u003cp\u003eAlcohols constitute key flavor compounds in potato liquor, originating from amino acid metabolism, glycolytic pathways, methyl ketone reductions, and fatty acid degradations such as linoleic and linolenic acid oxidation (Curioni and Bosset 2002). Their fruity and herbal aromas significantly enhance the sensory balance and complexity of potato liquor. Predominant alcohols identified were 3-methyl-1-butanol, 2-nonanol, undecanol, 3-hexadecanol, 1-hexadecanol, 1-pentanol, phenethyl alcohol, and 3-methylhexan-2-ol. Among these, 3-methyl-1-butanol exhibited the highest concentration, reaching 484.88 \u0026mu;g/kg in the PLS treatment and 356.07 \u0026mu;g/kg in the PLP treatment. Phenethyl alcohol, characterized by its rose-like aroma, significantly contributes to the distinctive sensory complexity of Shaoxing Huangjiu, a traditional Chinese rice wine (Chen et al. 2020). Higher alcohols such as 3-methyl-1-butanol, phenethyl alcohol, and 1-pentanol significantly enhance the aromatic profile of potato liquor. Notably, among detected higher alcohols, 1-hexanol and 3-methyl-2-butanol were uniquely present in the PLP treatment, suggesting that \u003cem\u003ePichia stipitis\u003c/em\u003e fermentation may generate specific alcohol compounds not produced by \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e.\u003c/p\u003e\n\u003cp\u003eEsters are primarily formed through esterification reactions between alcohols and fatty acids or via catalysis by alcohol acetyltransferases (AATs), utilizing higher alcohols and acetyl-CoA as substrates (Xu et al. 2015). Ethyl caprylate, ethyl phenylacetate, phenethyl acetate, ethyl caprate, linalyl acetate, ethyl hexanoate, ethyl palmitate, and isoamyl acetate were detected in both potato liquor treatments. However, ethyl 3-methylvalerate, 2-methylbutyl acetate, 2-pentyl acetate, and ethyl undecanoate were exclusively found in the PLP treatment, whereas methyl salicylate and ethyl 3-phenylpropionate were uniquely identified in the PLS treatment. These differences in ester profiles suggest that Cd stress during \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e fermentation (PLS) might inhibit specific ester biosynthetic pathways, resulting in a loss of certain ester compounds. Conversely, the greater Cd tolerance of \u003cem\u003ePichia stipitis\u003c/em\u003e facilitated the synthesis of a wider array of ester compounds in the PLP treatment. Most of these esters contribute pleasant fruity or floral aromas, significantly enhancing the aromatic complexity of the potato liquor.\u003c/p\u003e\n\u003cp\u003eAmong the aromatic components identified in potato liquor, aldehydes and ketones significantly contribute to its overall flavor profile. These compounds impart fresh, plant-like aromas to the distilled liquor. 2-Nonenal, characterized by the highest odor activity value (OAV) and cucumber-like fragrance, is indicative of the aged characteristics of the liquor. It primarily originates from the slow oxidation of trace fatty acids during long-term storage, contributing distinctly to the aged flavor and sensory attributes of potato liquor (Ferreira et al. 2022). Octanal, possessing the second-highest OAV and a citrus peel aroma, naturally occurs in potatoes and is involved in enhancing their defense-related enzyme activities (Duan et al. 2024). Trans-2-dodecenal, specifically detected in the PLS treatment, is formed via lipid oxidation of the raw material (Han et al. 2023). Conversely, isovaleraldehyde, exclusively detected in the PLP treatment, is a major product of yeast-mediated metabolism of the branched-chain amino acid leucine (Cai et al. 2020). It imparts a green apple aroma, enhancing the refreshing sensory quality of potato liquor.\u003c/p\u003e\n\u003cp\u003eOrganic acids in fermentation liquor exist in a dynamic equilibrium between microbial formation and decomposition processes. Organic acids can originate from multiple pathways, including triglyceride hydrolysis by lipases, lipid oxidation, and further transformation of aldehydes and ketones (Ruiz et al. 2002). Conversely, organic acids can undergo esterification reactions with alcohols, forming ester compounds (Pachulicz et al. 2025). These esters significantly enrich and add complexity to the aroma profile of the liquor. Therefore, variations in organic acid content during fermentation directly influence flavor attributes and indirectly shape the liquor\u0026rsquo;s aroma composition through esterification reactions.\u003c/p\u003e\n\u003cp\u003eTerpenoids identified in the potato liquor included \u0026beta;-pinene, linalool, citronellol, nerolidol, 3-carene, \u0026alpha;-bergamotene, and damascenone. Linalool is synthesized via the mevalonate (MVA) pathway to form the terpene precursor geranyl pyrophosphate (GPP), which subsequently undergoes cyclization. It is a crucial terpenol contributing a characteristic floral aroma to the liquor. During storage, its acetate derivative, linalyl acetate, can slowly hydrolyze to liberate free linalool (An et al. 2021; Soumya and Jayachandran 2022). Damascenone, produced during fermentation by yeast-mediated reduction or oxidation of carotenoid derivatives such as \u0026beta;-ionone (Wei et al. 2025), imparts a distinctive honeyed, fruity aroma to the liquor. The lactones detected in the PLS treatment, namely \u0026gamma;-octalactone and \u0026gamma;-dodecalactone, enhanced the aromatic complexity and stratification, thereby contributing to a smoother and more rounded mouthfeel of the potato liquor.\u003c/p\u003e\n\u003cp\u003eNotably, among other detected substances besides three identified alkanes, cystine and DL-alanine were specifically detected in the PLP treatment. Although cystine contains an oxidized disulfide bond (-S-S-), the sulfur atoms possess lone electron pairs capable of forming coordination bonds with cadmium ions (Cd\u003csup\u003e2+\u003c/sup\u003e), resulting in stable Cd complexes. If cystine is biologically reduced to cysteine, which contains a free thiol group (-SH), the affinity for Cd\u003csup\u003e2+\u003c/sup\u003e significantly increases, forming highly stable thiol-Cd complexes (Cd(SR)\u003csub\u003e2\u003c/sub\u003e). This mechanism is a crucial component of heavy metal detoxification pathways. DL-alanine, serving as a precursor or intermediate in flavor metabolism, influences lipid and higher alcohol synthesis, thereby indirectly regulating flavor balance and enhancing the sensory complexity and mouthfeel of the liquor(Li et al. 2023).\u003c/p\u003e\n\u003cp\u003eTo quantify differences in the flavor composition of potato spirits from the two fermentation methods, orthogonal partial least squares discriminant analysis (OPLS-DA) was performed. OPLS-DA, a supervised multivariate statistical method, identifies differences in flavor profiles among samples based on predefined classification variables and evaluates model reliability (Wei et al. 2023). The analysis revealed a clear separation in the flavor profiles of wines produced under different fermentation conditions (Figure 6A). Samples fermented with \u003cem\u003ePichia stipitis\u003c/em\u003e were projected in the first and fourth quadrants of the OPLS-DA score plot, while those fermented with \u003cem\u003eSaccharomyces cerevisiae\u003c/em\u003e appeared in the second and third quadrants, highlighting significant differences in flavor characteristics between the two fermentation processes. Model validation using 200 permutation tests confirmed the absence of overfitting, as indicated by the Q\u003csup\u003e2\u003c/sup\u003e regression line intersecting the vertical axis below zero (Figure 6B). This supports the model\u0026rsquo;s reliability and suitability for identifying key flavor compounds that distinguish the two fermentation groups. The contribution of each volatile compound to sample differentiation was evaluated using Variable Importance in Projection (VIP) values. A total of 53 compounds with VIP values \u0026gt; 1 were selected (Figure 6C), indicating their significant roles in differentiating liquor samples produced by the two fermentation methods.\u003c/p\u003e\n\u003cp\u003eBased on a combined evaluation of odor activity values (OAV) and variable importance in projection (VIP) scores, key differential aroma compounds in the two fermentation-treated potato spirits were identified. Compounds were screened using criteria of OAV \u0026gt; 1 and VIP \u0026gt; 1. Seven key aroma compounds were identified in the PLS group, including 3-methyl-1-butanol, 2-nonanol, methyl salicylate, \u0026gamma;-octalactone, ethyl 3-phenylpropionate, trans-2-dodecenal, and \u0026gamma;-dodecalactone. In contrast, nine key aroma compounds were identified in the PLP group, including 3-methyl-1-butanol, ethyl 3-methylvalerate, 1-octanol, \u0026beta;-pinene, isovaleraldehyde, 1-hexanol, 3-methyl-1-pentanol, 2-pentyl acetate, and ethyl undecanoate. These compounds are considered the primary contributors to the sensory aroma differences between the two fermentation methods. Notably, the herbal aroma imparted by \u0026beta;-pinene and methyl salicylate is a defining characteristic of medicinal-style Baijiu, while the green apple and milky aromas from isovaleraldehyde and \u0026gamma;-octalactone distinguish the fresh and mellow style associated with fermentation by \u003cem\u003ePichia stipitis\u003c/em\u003e. Some compounds with VIP \u0026gt; 1 but OAV \u0026lt; 1, although contributing little individually to aroma, may still influence the overall flavor profile of potato liquor through synergistic effects. These potentially influential compounds warrant further investigation in future studies.\u003c/p\u003e"},{"header":"Conclusion","content":"\u003cp\u003eThis study proposes a technical strategy for the safe utilization of Cd-contaminated potatoes, designed for practical implementation by small-scale rural farmers. Through the combination of peeling pretreatment to eliminate cadmium-enriched tissues and a temperature-controlled fermentation process utilizing heavy metal-tolerant yeast, particularly the PLP treatment with Pichia stipitis under liquid-state fermentation, a safe potato distilled spirit was successfully produced. This method significantly reduced cadmium residues in the fermentation by-product (PDG). Under optimal conditions, the Cd content in PDG decreased to 0.397 mg/kg. This reduction represents only 61.74% of the Cd content found in the unpeeled control group, thereby substantially lowering the heavy metal risk associated with the final product. Furthermore, by mitigating the toxic effects of cadmium on fermentation microorganisms, this approach facilitated the accumulation of a diverse array of volatile aroma compounds, thereby preserving the flavor quality of the distilled spirit. This strategy is simple, cost-effective, and serves as a practical reference for the safe treatment and value added utilization of Cd-contaminated agricultural products, with promising potential for rural adoption.\u003c/p\u003e"},{"header":"Abbreviations","content":"\u003cdiv\u003e\n \u003ctable border=\"0\" cellspacing=\"0\" cellpadding=\"0\"\u003e\n \u003ctbody\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eCd\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eCadmium\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eSSF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eSolid-State Fermentation\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eLSF\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eLiquid-State Fermentation\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003ePDG\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003ePotato Distillers\u0026rsquo; Grains\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eICP-OES\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eInductively Coupled Plasma Optical Emission Spectrometry\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eLC-ESI-MS/MS\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eLiquid Chromatography\u0026ndash;Electrospray Ionization\u0026ndash;Tandem Mass Spectrometry\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eUHPLC-QTRAP\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eUltra-High-Performance Liquid Chromatography Quadrupole Trap Mass Spectrometer\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eDOC\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eDeoxycholic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eTCA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eTrichloroacetic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eSPME\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eSolid-Phase Microextraction\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eHS-SPME-GC-MS\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eHeadspace Solid-Phase Microextraction Gas Chromatography\u0026ndash;Mass Spectrometry\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eVIP\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eVariable Importance in Projection\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eOPLS-DA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eOrthogonal Partial Least Squares Discriminant Analysis\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eVOCs\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eVolatile Organic Compounds\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eOAV\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eOdor Activity Value\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003ctr\u003e\n \u003ctd style=\"width: 24.2537%;\"\u003e\n \u003cp\u003eDNA\u003c/p\u003e\n \u003c/td\u003e\n \u003ctd valign=\"top\" style=\"width: 75.7463%;\"\u003e\n \u003cp\u003eDeoxyribonucleic Acid\u003c/p\u003e\n \u003c/td\u003e\n \u003c/tr\u003e\n \u003c/tbody\u003e\n \u003c/table\u003e\n\u003c/div\u003e"},{"header":"Declarations","content":"\u003cp\u003e\u003cstrong\u003eAuthors\u0026rsquo; contributions\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eZhengqian Tan\u003c/strong\u003e and \u003cstrong\u003eGuandi He\u003c/strong\u003e contributed to the conceptualization, methodology design, data analysis and curation, visualization, manuscript drafting, and editing. \u003cstrong\u003eYisi Shi\u003c/strong\u003e and \u003cstrong\u003eHaojie Ni\u003c/strong\u003e contributed to methodology development. \u003cstrong\u003eZhengqian Tan\u003c/strong\u003e and \u003cstrong\u003ePiao Liu\u003c/strong\u003e performed the experiments, collected data, and revised the manuscript. \u003cstrong\u003eRen Yang\u003c/strong\u003e and \u003cstrong\u003eYulin Song\u003c/strong\u003e contributed to result validation and software implementation. \u003cstrong\u003eTengbing He\u003c/strong\u003e was involved in data proofreading and manuscript revision. \u003cstrong\u003eGuandi He\u003c/strong\u003e additionally provided conceptual guidance, contributed to manuscript revision, and acquired project funding. All authors have read and approved the final version of the manuscript.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eEthics approval and consent to participate\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThere are no human subjects and experimental animal involved in this study.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eConsent for publication\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eAll authors agreed to submit this manuscript to this journal for publication.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompeting interests\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eDeclaration of competing interest\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThe authors declare that they have no known competing financial interests or personal relationships that could have influenced the work reported in this paper.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eData availability\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eData will be made available on request.\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcknowledgements\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eGuizhou Provincial Department of Agriculture and Rural Affairs (Grant No. 701489232201).\u003c/p\u003e\n\u003cp\u003e\u003cstrong\u003eFunding\u003c/strong\u003e\u003c/p\u003e\n\u003cp\u003eThis work was supported by Guizhou Provincial Department of Agriculture and Rural Affairs (Grant No. 701489232201) \u0026ldquo;Bijie City Soil and Fertilizer Station Procurement Bijie City 2022 Farmland Production Obstacle Management Project\u0026rdquo;.\u003c/p\u003e"},{"header":"References","content":"\u003col\u003e\n\u003cli\u003eAkyol H, Riciputi Y, Capanoglu E et al. 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Master\u0026apos;s thesis, Guizhou University. doi: 10.27047/d.cnki.ggudu.2021.002101\u003c/li\u003e\n\u003c/ol\u003e"}],"fulltextSource":"","fullText":"","funders":[],"hasAdminPriorityOnWorkflow":false,"hasManuscriptDocX":true,"hasOptedInToPreprint":true,"hasPassedJournalQc":"","hasAnyPriority":false,"hideJournal":true,"highlight":"","institution":"","isAcceptedByJournal":true,"isAuthorSuppliedPdf":false,"isDeskRejected":"","isHiddenFromSearch":false,"isInQc":false,"isInWorkflow":false,"isPdf":false,"isPdfUpToDate":true,"isWithdrawnOrRetracted":false,"journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true},"keywords":"Solanum tuberosum, amino acids, potato liquor, volatile organic compounds, Cd","lastPublishedDoi":"10.21203/rs.3.rs-7494187/v1","lastPublishedDoiUrl":"https://doi.org/10.21203/rs.3.rs-7494187/v1","license":{"name":"CC BY 4.0","url":"https://creativecommons.org/licenses/by/4.0/"},"manuscriptAbstract":"This study presents a safe and scalable strategy for utilizing Cd-contaminated potatoes in rural settings. A peeling–liquid fermentation method using Pichia stipitis was developed and compared with other fermentation modes to evaluate Cd migration and product quality. Peeling reduced initial Cd content by 15.24%, and microbial treatments further lowered residual Cd by 2.02–3.64 fold. Pichia stipitis exhibited high Cd tolerance and retained 31.68% of Cd via chelation in solid fermentation. During liquid fermentation, Lactobacillus dominated (\u003e 90%) and contributed to Cd bioadsorption. Metabolomic profiling identified 18 amino acids; notably, L-cysteine and L-histidine showed strong correlations with microbial shifts (Mantel test, P \u003c 0.001). Spirits produced from peeled, Pichia stipitis -fermented potatoes contained 69 volatiles, with increased levels of esters. The proposed approach ensures effective Cd mitigation while improving flavor characteristics, offering a practical solution for small-scale farmers dealing with heavy metal-contaminated crops.","manuscriptTitle":"Low-Cost Safe Utilization of Cadmium-Contaminated Potatoes: A Coupled Strategy of Peeling and Liquid Fermentation with Pichia stipitis","msid":"","msnumber":"","nonDraftVersions":[{"code":1,"date":"2025-10-10 07:50:50","doi":"10.21203/rs.3.rs-7494187/v1","editorialEvents":[{"type":"communityComments","content":0}],"status":"published","journal":{"display":true,"email":"[email protected]","identity":"researchsquare","isNatureJournal":false,"hasQc":true,"allowDirectSubmit":true,"externalIdentity":"","sideBox":"","snPcode":"","submissionUrl":"/submission","title":"Research Square","twitterHandle":"researchsquare","acdcEnabled":true,"dfaEnabled":false,"editorialSystem":"","reportingPortfolio":"","inReviewEnabled":false,"inReviewRevisionsEnabled":true}}],"origin":"","ownerIdentity":"2fca89c6-40bc-4e64-ba24-843813bfd819","owner":[],"postedDate":"October 10th, 2025","published":true,"recentEditorialEvents":[],"rejectedJournal":[],"revision":"","amendment":"","status":"posted","subjectAreas":[],"tags":[],"updatedAt":"2026-04-13T16:13:10+00:00","versionOfRecord":{"articleIdentity":"rs-7494187","link":"https://doi.org/10.1186/s43014-026-00368-x","journal":{"identity":"food-production-processing-and-nutrition","isVorOnly":false,"title":"Food Production, Processing and Nutrition"},"publishedOn":"2026-04-07 15:58:45","publishedOnDateReadable":"April 7th, 2026"},"versionCreatedAt":"2025-10-10 07:50:50","video":"","vorDoi":"10.1186/s43014-026-00368-x","vorDoiUrl":"https://doi.org/10.1186/s43014-026-00368-x","workflowStages":[]},"version":"v1","identity":"rs-7494187","journalConfig":"researchsquare"},"__N_SSP":true},"page":"/article/[identity]/[[...version]]","query":{"redirect":"/article/rs-7494187","identity":"rs-7494187","version":["v1"]},"buildId":"8U1c8b4HqxoKbykW_rLl7","isFallback":false,"isExperimentalCompile":false,"dynamicIds":[84888],"gssp":true,"scriptLoader":[]}