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- Microbiota interactions as critical determinants of flavor development . . .
The synthesis of flavor compounds in fermented foods is closely associated to a variety of microbial metabolic pathways that not only determine the basic flavor profile of fermented foods but also influence their complex aroma and tastes
- Characterization of microbial communities in flavors and fragrances . . .
Flavors and fragrances are essential for product quality, yet they are highly susceptible to contamination due to high moisture content and rich nutrients This study investigates microbial growth, pH changes, volatile compound dynamics, and microbial community changes during the storage of flavors and fragrances
- Microbially produced flavors and fragrances - PubMed Central (PMC)
This review article focuses on chemical classes of molecules in flavors and fragrances It discusses why they are important and how they are produced microbially
- Microbial Diversity and Changes in Flavor Compounds During the . . .
Therefore, this review examines the mechanisms underlying the fermentation process, the influence of microbial diversity, and the changes in flavor compounds during vegetable fermentation It also explores the interrelationship between microbial activity and flavor development
- The Science Behind Microbial Flavour Production
During fermentation, microbes convert carbohydrates, proteins, and fats into smaller molecules, many of which have distinctive aromas and flavors This biological process creates complex flavor profiles that can be difficult to replicate through synthetic means
- Unlocking Flavor Potential Using Microbial β-Glucosidases in Food . . .
In this context, microbial β-glucosidases play a pivotal role in enhancing or compromising the development of flavors during food and beverage processing β-glucosidases derived from bacteria and yeast can be utilized to modulate the concentration of particular aroma and taste compounds, such as bitterness, which can be decreased through hydroly
- A defined microbial community reproduces attributes of fine . . . - Nature
Here, using bean fermentation samples from Colombian farms, we established that pH, temperature and microbiota composition, including both bacteria and fungi, influence key flavour attributes
- Recent trends in microbial flavour Compounds: A review on Chemistry . . .
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
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