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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
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
Microbially produced flavors and fragrances - PubMed Central (PMC) Historically, terpenes are among the most important of the flavor and fragrance molecules Recent bioengineering of the core terpene biosynthetic pathways has opened up new routes to many important molecules This research study describes the enzymatic synthesis of butyl butyrate
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
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
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
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