Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article Abstract
Aroma and flavour represent the key components of food that improves the organoleptic characteristics of food and enhances the acceptability of food to consumers. Commercial manufacturing of aromatic and flavouring compounds is from the industry's microbial source, but since time immemorial, its concept has been behind human practices. The interest in microbial flavour compounds has developed in the past several decades because of its sustainable way to supply natural additives for the food processing sector. There are also numerous health benefits from microbial bioprocess products, ranging from antibiotics to fermented functional foods. This review discusses recent developments and advancements in many microbial aromatic and flavouring compounds, their biosynthesis and production by diverse types of microorganisms, their use in the food industry, and a brief overview of their health benefits for customers.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8913424 | PMC |
| http://dx.doi.org/10.1016/j.sjbs.2021.11.010 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Antifungal action of β-pinene derivatives containing quaternary ammonium scaffold against Rhizoctonia solani with damaging cell membranes and affecting energy metabolism.
Pestic Biochem Physiol
November 2025
College of Forestry, East China Woody Fragrance and Flavor Engineering Research Center of National Forestry and Grassland Administration; Jiangxi Provincial Key Laboratory of Improved Variety Breeding and Efficient Utilization of Native Tree Species and College of Agronomy, Key Laboratory of Crop Ph
Rhizoctonia solani (R. solani) is a phytopathogen that extensively affects crops, leading to plant diseases and reducing crop yields, which jeopardizes food security. β-pinene is a major component of turpentine oil and serves as a lead compound for developing new fungicides.
View Article and Find Full Text PDFCharacterization of peptide-enriched walnut meal paste via microbial diversity and metabolite profiling.
Int J Food Microbiol
August 2025
School of Food and Health, Beijing Technology and Business University (BTBU), Beijing 100048, China. Electronic address:
Walnut meal (WM), a protein-rich byproduct of oil extraction, holds great potential for conversion into value-added food products but remains underutilized. In this study, a two-stage fermentation process involving Aspergillus oryzae inoculation for koji preparation followed by natural brine fermentation was developed to produce a peptide-enriched walnut meal paste (WMP). Physicochemical analysis showed significant increases in total acidity (0.
View Article and Find Full Text PDFNext-generation sequencing applications in food science: fundamentals and recent advances.
Front Bioeng Biotechnol
August 2025
Escuela Superior Politécnica del Litoral, ESPOL, Centro de Investigaciones Biotecnológicas del Ecuador (CIBE), Guayaquil, Ecuador.
Next-generation sequencing (NGS) has revolutionized food science, offering unprecedented insights into microbial communities, food safety, fermentation, and product authenticity. NGS techniques, including metagenetics, metagenomics, and metatranscriptomics, enable culture-independent pathogen detection, antimicrobial resistance surveillance, and detailed microbial profiling, significantly improving food safety monitoring and outbreak prevention. In food fermentation, NGS has enhanced our understanding of microbial interactions, flavor formation, and metabolic pathways, contributing to optimized starter cultures and improved product quality.
View Article and Find Full Text PDFRecent advances on aroma characteristics of fruit wine: analytical techniques, formation mechanisms and aroma-enhancement brewing technology.
Crit Rev Food Sci Nutr
September 2025
Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, P.R. China.
Aroma is one of the most critical determinants of the sensory quality of fruit wines and directly influences consumer preference. As aroma analysis strategies evolve, aroma enhancement in fruit wines has become a key focus in winemaking. Therefore, it is essential to summarize the technological approaches employed in the aroma analysis and enhancement of fruit wine production.
View Article and Find Full Text PDFAppealing smoky flavor formation and flavor quality enhancement in soy sauce: Synergistic ferulic acid metabolism by a yeast consortium (Starmerella etchellsii, Wickerhamiella versatilis, Debaryomyces hansenii).
Food Chem
September 2025
State Key Laboratory of Food Nutrition and Safety, Key Laboratory of Food Nutrition and Safety, Ministry of Education, College of Food Science and Engineering, Tianjin University of Science & Technology, Tianjin 300457, China. Electronic address:
Soy sauce, a traditional condiment, derives its characteristic smoky aroma from 4-vinylguaiacol (4-VG) and 4-ethylguaiacol (4-EG), formed by yeast metabolism of ferulic acid (FA). However, controlling the production of these compounds remains challenging. This study isolated four yeasts from soy sauce: Starmerella etchellsii was identified as a key 4-VG producer (28.
View Article and Find Full Text PDF