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Flavor and Aroma in the Fermented Food

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Fermentation for Food and Beverages".

Deadline for manuscript submissions: closed (26 December 2023) | Viewed by 38653

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Dr. Ye Liu

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Guest Editor

School of Food and Health, Beijing Technology & Business University, Beijing, China
Interests: foods; flavor; aroma compounds; volatiles

Special Issue Information

Dear Colleagues,

Fermented food has a unique flavor that is produced by fermentation from microorganisms. In daily life, there are many kinds of fermented foods, and the flavor components are complex. By using certain analytical techniques, we can have a deeper understanding of the flavor components in fermented food. It also plays a positive role in human health. Fermented food is an indispensable food in modern life. The function of microorganisms can improve the nutritional composition, which plays an indispensable role in human health. It plays a very important role in modern production by detecting various components contained in it with analytical technology.

“Flavor” is the general term for the unique aroma and taste of food. The type and content of flavor substances are important indicators of the quality of fermented food. They not only have strong sensory functions but also have great significance in food nutrition and health. According to the research, the flavor substances in fermented food are mainly divided into two categories: volatile and non-volatile. Volatile flavor compounds are mainly alcohols, aldehydes, acids, ketones, lipids, and hydrocarbon compounds, which are the main flavor sources of fermented food. The non-volatile flavor compounds determine the taste of food by amino acids and their derivatives, organic acids, fatty acids, and other compounds. The development of modern detection technology makes it easier to detect flavor compounds, and a wide variety of flavor compounds have been found. At the same time, the commonly used methods for extracting flavor substances are liquid-liquid extraction, vacuum distillation, SDE, P&T, headspace, SPME, etc. The main detection methods for volatile flavor substances are GC-MS, GC×GC, electronic nose, etc. The non-volatile flavor compounds are mainly detected by HPLC.

The goal of this Special Issue is to publish both recent innovative research results, as well as review papers on the volatile or non-volatile flavor compound, the effect of processing on the flavor, the flavor formation mechanism, or sensory analysis of fermented food, such as yogurt, cheese, soy sauce, vinegar, Douchi, baijiu, beer, wine, etc. If you would like to contribute a review paper, please contact one of the editors to discuss the topic's relevance before submitting the manuscript.

Dr. Ye Liu
Guest Editor

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Keywords

flavor
aroma
volatile
non-volatile
sensory
fermentation
extraction
GC-MS
HPLC

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Published Papers (13 papers)

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13 pages, 1470 KiB

Open AccessArticle

Biological Activity and Phenolic Content of Kombucha Beverages under the Influence of Different Tea Extract Substrates

by Raluca A. Mihai, Nelson S. Cubi-Insuaste and Rodica D. Catana

Fermentation 2024, 10(7), 338; https://doi.org/10.3390/fermentation10070338 - 28 Jun 2024

Viewed by 1483

Abstract

In this study, the influence of different tea extract substrates on the biological activities of kombucha beverages was investigated. The variations in bioactive compounds such as polyphenols and flavonoids and their potential health-promoting properties represented by antioxidant activity were analyzed. Our findings shed light on the diverse effects of tea substrates on the production of bioactive compounds and their subsequent impact on the biological activities of kombucha, providing valuable insights for optimizing kombucha production and its potential health benefits. The new tea substrate for kombucha, called horchata, an Ecuadorian tea, shows a similar trend but with a low content of phenolics (4.511 ± 0.111 mg gallic acid equivalent (GAE)/g dry weight (DW)) and flavonoids (1.902 ± 0.0455 mg quercetin equivalent (QE)/g DW), and antioxidant activity (DPPH—33.569 ± 1.377 µmol TROLOX/g DW, ABTS—20.898 ± 2.709 µmol TROLOX/g DW, FRAP—34.456 ± 2.0618 Fe²⁺ mM/100 g DW compared to black and green tea as substrates for kombucha. Through HPLC-DAD, several polyphenols were registered, and homovanillic acid showed the highest concentration (74.45 mg/100 g). Horchata kombucha scored the highest in sweetness and smell, reflecting its popularity among the tasters, making it a valuable candidate as a kombucha substrate. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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16 pages, 4569 KiB

Open AccessArticle

Effect of Different Salt Additions on the Flavor Profile of Fermented Ciba Pepper

by Yiling Xiong, Chenglin Zhu, Baozhu Wu, Tianyang Wang, Lian Yang, Ju Guan, Yuwen Yi, Jing Deng and Huachang Wu

Fermentation 2024, 10(2), 111; https://doi.org/10.3390/fermentation10020111 - 18 Feb 2024

Cited by 3 | Viewed by 1638

Abstract

Salt is a key ingredient that can both enhance the taste and extend the shelf life of fermented vegetables. However, it is important to note that excessive salt levels can have adverse effects on consumer health. This study aimed to investigate the impact of various salt additions (2%, 4%, 6%, 8%, and 10% wt/wt) on the flavor profile of fermented ciba pepper, a traditional Chinese fermented chili sauce, using gas chromatography–ion mobility spectrometry (GC-IMS) in combination with an electronic nose (E-nose). Fermented ciba pepper samples were prepared with different salt additions: 2% (LJA), 4% (LJB), 6% (LJC), 8% (LJD), and 10% (LJE) (wt/wt). The physicochemical and sensory properties of the fermented ciba pepper samples were evaluated. Sensory evaluation indicated that LJC and LJD received higher scores compared to the other groups. The total acid and amino acid nitrogen contents displayed contrasting trends with the salt additions (p < 0.05). The E-nose analysis successfully differentiated the flavor profiles of the ciba pepper samples fermented with varying salt additions. Additionally, the GC-IMS analysis identified a total of 72 volatile compounds, including 14 alcohols, 21 esters, nine aldehydes, four acids, eight ketones, three terpenes, and eight other substances. Notably, the ciba pepper samples with lower salt additions exhibited higher levels of alcohols, aldehydes, and esters. In conclusion, the addition of salt during the fermentation process significantly influenced the formation of flavor compounds in ciba pepper. This study provides valuable insights into ciba pepper fermentation with different salt additions and offers prospects for the development of low-salt fermented ciba pepper products. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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16 pages, 2081 KiB

Open AccessArticle

Structural Characterization with Laser Scanning Microscopy and an Analysis of Volatile Components Using GC-MS in Vanilla Pods Coated with Edible Microorganisms

by Chun-Erh Chen, Yun-Sheng Lin, Hui-Chen Lo and Tai-Hao Hsu

Fermentation 2023, 9(8), 724; https://doi.org/10.3390/fermentation9080724 - 1 Aug 2023

Cited by 2 | Viewed by 1609

Abstract

The aroma of vanilla pods is mainly derived from vanillin. Microbial biotransformation reactions of vanillin precursors yield “natural” vanillin-related aroma metabolites. In this study, we coated vanilla pods with three edible microorganisms and observed the changes in tissues with a laser scanning microscope during early curing. In addition, the conducted volatile components analysis using gas chromatography-mass spectrometry (GC-MS) with ethanol extracts to investigate the differences in the aroma components of coated and uncoated microbial vanilla pods and to identify the correlation between processing and the oily luster of pods. The results demonstrate that the oily luster on the surface of vanilla pods coated with Bacillus subtilis subsp. subtilis is one of the necessary conditions for a high-quality vanilla product. Eight categories of compounds were found in the ethanol extract of vanilla pods. A total of 69 volatile components were analyzed. Different microbial species significantly influenced the volatile components, with 31 compounds not found in the control group. Furthermore, 30 odor and aroma compounds were identified. This study reveals the role of edible microbial coatings in enhancing the natural aroma of vanilla pods and offers possibilities for the development of new and unique vanilla aroma profiles. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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18 pages, 1004 KiB

Open AccessArticle

Effects of Different Primary Processing Methods on the Flavor of Coffea arabica Beans by Metabolomics

by Xiaojing Shen, Chengting Zi, Yuanjun Yang, Qi Wang, Zhenlai Zhang, Junwen Shao, Pincai Zhao, Kunyi Liu, Xingyu Li and Jiangping Fan

Fermentation 2023, 9(8), 717; https://doi.org/10.3390/fermentation9080717 - 28 Jul 2023

Cited by 9 | Viewed by 2897

Abstract

The primary processing method of coffee plays a crucial role in determining its flavor profile. In this study, roasted coffee beans were subjected to three primary processing methods, i.e., natural processing (SC), washed processing (WC), and honey processing (MC), that were analyzed by LC-MS/MS and GC-MS metabolomics. Additionally, sensory evaluation was conducted by the Specialty Coffee Association of America (SCAA) to assess coffee flavor characteristics. The results showed that 2642 non-volatile compounds and 176 volatile compounds were detected across the three primary processing methods. Furthermore, significant differentially changed non-volatile compounds (DCnVCs) and volatile compounds (DCVCs) were detected among SC/WC (137 non-volatile compounds; 32 volatile compounds), MC/SC (103 non-volatile compounds; 25 volatile compounds), and MC/WC (20 non-volatile compounds; 9 volatile compounds). Notable compounds, such as lichenin, 6-gingerdiol 5-acetate, 3-fluoro-2-hydroxyquinoline, and 4-(4-butyl-2,5-dioxo-3-methyl-3-phenyl-1-pyrrolidiny)benzenesulfonamide, were identified as important DCnVCs, while ethyl alpha-D-glucopyranoside, 2,3-butanediol, maltol, and pentane-1,2,5-triol were identified as significant DCVCs in SC/WC. In MC/SC, 3-fluoro-2-hydroxyquinoline, etimicin, lichenin, and imazamox were important DCnVCs, whereas ethyl alpha-D-glucopyranoside, 2-pyrrolidinone, furfuryl alcohol, and pentane-1,2,5-triol were import DCVCs. Lastly, MC/WC samples exhibited notable DCnVCS, such as (S)-2-hydroxy-2-phenylacetonitrile O-[b-D-apiosyl-1->2]-b-D-glucoside], CMP-2-aminoethyphosphonate, talipexole, and neoconvallatoxoloside, along with DCVCS including citric acid, mannonic acid, gamma-lactone, 3-(1-hydroxy-1-methylethyl)benzonitrile, and maltol. Therefore, the primary processing method was a useful influence factor for coffee compositions. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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25 pages, 4743 KiB

Open AccessArticle

Aroma Formation and Dynamic Changes during Sichuan Black Tea Processing by GC–MS-Based Metabolomics

by Bin Jiang, Liran Yang, Xueping Luo, Rongyan Huang, Wenwen Jiao, Xiaoxue Zhong, Lixia Li, Qi Wang, Mingli Liu and Kunyi Liu

Fermentation 2023, 9(7), 686; https://doi.org/10.3390/fermentation9070686 - 21 Jul 2023

Cited by 11 | Viewed by 2145

Abstract

Sichuan black tea (SCBT) is well known for its pleasant sweet and citrus-like aroma. However, the origin of this distinctive aroma remains unknown. Herein, the aroma characteristics of SCBT during processing were comprehensively investigated by sensory evaluation, gas chromatography–mass spectrometry, and odor activity value (OAV). A total of 764 volatile compounds were identified and grouped into 16 categories. Notably, terpenoids, heterocyclic compounds, and esters comprised 19.35%, 16.34%, and 16.08% of total volatile compounds produced during processing, respectively. Moreover, the fermentation and second drying stages exhibited the most striking variations, with 99 and 123 volatile compounds being significantly altered. In addition, the OAV analysis led to the identification of 17 volatile compounds as key differential volatile compounds (DVCs): these included citronellol, linalool, p-cymene, (E)-linalool oxide (furanoid), etc. Among them, (3Z)-3,7-dimethylocta-1,3,6-triene and D-limonene that exhibited a grassy aroma decreased during processing, while linalool and p-cymene that had a sweet and citrus aroma increased. Thus, based on a correlation between characteristic aroma data and descriptive sensory analysis data, linalool and p-cymene were identified as the primary volatiles responsible for the sweet and citrus-like aroma. In conclusion, this study improves our understanding of the components and formation mechanism of the sweet and citrus-like aroma of SCBT. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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13 pages, 1343 KiB

Open AccessArticle

Sensory Assessment of Bi-Enzymatic-Treated Glucose-Galactose Syrup

by Kristine Majore and Inga Ciprovica

Fermentation 2023, 9(2), 136; https://doi.org/10.3390/fermentation9020136 - 31 Jan 2023

Cited by 1 | Viewed by 2050

Abstract

There are a variety of ways to make glucose-galactose syrup (GGS) and other products of lactose hydrolysis; therefore, research is still ongoing and will undoubtedly result in improved methods and lower costs. The aim of the study was to use a two-stage fermentation approach to increase the sweetness of glucose-galactose syrup. Comparing lactose hydrolysis with β-galactosidases, the enzyme Ha-Lactase 5200 (K. lactis) showed the highest hydrolysis yield but NOLA™ Fit5500 (B. licheniformis) and GODO-YNL2 (K. lactis) hydrolysis yields varied. After the two-stage fermentation, the syrups from sweet whey permeate had shown the highest sweet taste intensity scores; the sweetest samples were 1NFS and 1HLS with a score of 9.2 and 9.3, respectively. The presence of fructose in the range of 14 ± 3 to 25 ± 1 %, significantly (p < 0.05) increased the sweetness of the syrups. Obtained syrups from whey permeates using enzymes NOLA™ Fit5500 and Ha-Lactase 5200 contained less than 10% lactose. Additionally, results indicate that hydrolysis of lactose and subsequent enhancement of sweetness through glucose isomerisation may provide additional benefits through the production of galacto-oligosaccharides (GOS) in the range of 2 ± 1 to 34 ± 7%. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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11 pages, 926 KiB

Open AccessArticle

Preliminary Study on Red Wine Aroma: The Volatile Profiles of Six Grape Cultivars in Different Vinification Phases

by Roberta Ascrizzi, Ylenia Pieracci, Bernardo Melai, Pier Luigi Cioni, Patrizio Narri, Guido Flamini and Luisa Pistelli

Fermentation 2022, 8(12), 753; https://doi.org/10.3390/fermentation8120753 - 18 Dec 2022

Viewed by 1835

Abstract

Consumers’ appreciation of wines is mainly driven by their aroma, which is the most important organoleptic characteristic and key attribute. The volatile bouquet derives from the grape berries and from the processing phases of vinification. In the present study, the volatile emission of six grapevine cultivars has been analysed through four phases of vinification: the headspaces of crushed grapes, fermented must, new wine (2 months old), and wine (7 months old) have been sampled and analysed. This showed the evolution of the volatile compounds based on the chemical and mechanical processes involved in the specific vinification phase. Chemometric tools (hierarchical cluster and principal component analyses) have revealed that samples gather in statistical groups based on the vinification phase they belong to, though they maintain an aroma composition that is typical of the grape berry of origin. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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13 pages, 1757 KiB

Open AccessArticle

Effects of Starter Cultures and Type of Casings on the Microbial Features and Volatile Profile of Fermented Sausages

by Chiara Montanari, Federica Barbieri, Gabriele Gardini, Rudy Magnani, Davide Gottardi, Fausto Gardini and Giulia Tabanelli

Fermentation 2022, 8(12), 683; https://doi.org/10.3390/fermentation8120683 - 28 Nov 2022

Cited by 5 | Viewed by 2340

Abstract

In the literature, the effect of the type of casing on fermented sausages is quite unexplored, while several studies are focused on the impact of starter cultures. Therefore, this paper studied the effect of three commercial starter cultures and two casings (natural or collagen) on Italian fermented sausages. Physico-chemical parameters (a_w, pH, weight loss), microbiota, aroma profile and sensory analysis were evaluated. Results showed that collagen casings promoted a higher reduction of pH and weight loss. Concerning the microbiota, samples with natural casing had higher counts of lactic acid bacteria, while yeast proliferation was promoted in those with collagen. Regardless of the starters and casings applied, levels of enterococci and Enterobacteriaceae were low (≤2 log CFU/g). The aroma profile was significantly affected by casing: despite the starter applied, the presence of collagen casing favoured acid accumulation (mainly acetate and butanoate) and reduction of ketones. Sensory analysis highlighted significant differences only for odour, colour intensity and sourness. The differences observed suggest that collagen casings may provide a greater availability of oxygen. Overall, casings rather than starter cultures impact the microbial and sensorial features of fermented sausages. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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12 pages, 937 KiB

Open AccessArticle

Comparison of the Chemical Properties of Pineapple Vinegar and Mixed Pineapple and Dragon Fruit Vinegar

by Antika Boondaeng, Sumaporn Kasemsumran, Kraireuk Ngowsuwan, Pilanee Vaithanomsat, Waraporn Apiwatanapiwat, Chanaporn Trakunjae, Phornphimon Janchai, Sunee Jungtheerapanich and Nanthavut Niyomvong

Fermentation 2022, 8(11), 597; https://doi.org/10.3390/fermentation8110597 - 1 Nov 2022

Cited by 3 | Viewed by 6872

Abstract

Pineapples are a tropical fruit with high nutritional value and high vitamin and sugar contents. In this study, low-grade pineapples were fermented to produce vinegar using surface culture fermentation (SCF), which involved the addition of dragon fruit juice, to compare the quality and antioxidant activity of different preparations of vinegar. The highest acetic acid concentration (7.35%) was obtained from pineapple vinegar after 20 days of incubation. Vinegar made from mixed pineapple and dragon fruit juice without peel and vinegar with pineapple and dragon fruit juice with peel had acetic acid concentrations of up to 6.20% and 4.50%, respectively. The mixed-fruit vinegar of pineapple and dragon fruit juice with peel displayed the highest antioxidant activity at 210.74 µg/g TE, while no significant difference was found between the other two vinegars (189.52 vs. 187.91 µg/L TE). Notably, the volatile compounds detected in the vinegars were alcohols and esters, which may contribute to the distinct aroma. Overall, the addition of dragon fruit juice with peel to pineapple vinegar increased the phenolic content and antioxidant activity; however, fermentation was slightly slower than that of the other two test materials. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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14 pages, 2252 KiB

Open AccessArticle

Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice

by Jinkui Sun, Cai Zhao, Xilei Pu, Tian Li, Xuewei Shi, Bin Wang and Weidong Cheng

Fermentation 2022, 8(10), 533; https://doi.org/10.3390/fermentation8100533 - 12 Oct 2022

Cited by 13 | Viewed by 3132

Abstract

The small white apricot is a juicy, delicious fruit with a short shelf life. Slight fermentation can significantly promote the flavors and nutrient value of apricot juice. This study used high-performance liquid chromatography (HPLC) and headspace solid-phase microextraction combined with gas chromatography–mass spectrometry (HS-SPME-GC-MS) to examine the physicochemical properties, nutritive value and flavor substances of apricot juice fermented by Lactobacillus plantarum LP56. Fermentation significantly increased lactic acid bacteria (LAB) and their product lactic acid, adding probiotic benefits to fermented apricot juice. In addition, the total phenolic compounds and antioxidant capacity increased, while the levels of soluble solids and organic acids decreased. Gallic acid, 3-caffeoylquinic acid and rutin mainly contributed to the antioxidant activity of fermented apricot juice. Alcohols, aldehyde, acid, ester, etc., were the main volatile compounds. Among the flavors, 12 substances with high odor activity values (OAV > 1) were the key aroma-producing compounds with fruit, pine and citrus flavors. In conclusion, this study shows that L. plantarum LP56 fermentation can improve the nutritional value and aroma characteristics of apricot juice. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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13 pages, 2452 KiB

Open AccessArticle

Analysis of Volatile Aroma Compounds and Sensory Characteristics Contributing to Regional Style of Red Wines from Hexi Corridor Based on Sixteen Grape Varieties/Clones

by Xiaomin Zang, Qing Du, Rui Qu, Dongqing Ye, Yao Lu and Yanlin Liu

Fermentation 2022, 8(10), 501; https://doi.org/10.3390/fermentation8100501 - 30 Sep 2022

Cited by 4 | Viewed by 2425

Abstract

Hexi Corridor is an excellent region for high-quality wines in China, but the characteristic and style of red wine from this region is unclear. To elucidate the regional style of red wines from Hexi Corridor, the aroma properties of red wines made from 16 different varieties/clones of grapes were comprehensively analyzed using HS-SPME-GC-MS, sensory evaluation, odor activity value method, and partial least squares regression analyses. We identified 52 aroma compounds and found that floral and black berry provided a good reference for shaping red wine style and selecting related varieties in Hexi Corridor region. Ethyl caproate, (Z)-3-hexen-1-ol, ethyl 9-decenoate, and hexyl alcohol, which were the characteristic aroma substances of Hexi Corridor red wines, had positive effects on the floral aroma of Merlot, Cabernet Sauvignon, Pinot Noir, and Malbec wines. Hexyl alcohol and (Z)-3-hexen-1-ol also contributed to the black berry and spice aromas, while isobutyl acetate opposed the expression of these aromas of Malbec and Cabernet Franc wines. These results showed that the sensory characteristics of floral and black berry are of vital significance in shaping the red wine style of Hexi Corridor, among which ethyl caproate, (Z)-3-hexen-1-ol, ethyl 9-decenoate, and hexyl alcohol are important contributors. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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13 pages, 1048 KiB

Open AccessArticle

A Preliminary Study of Yeast Strain Influence on Chemical and Sensory Characteristics of Apple Cider

by Madeleine L. Way, Joanna E. Jones, Rocco Longo, Robert G. Dambergs and Nigel D. Swarts

Fermentation 2022, 8(9), 455; https://doi.org/10.3390/fermentation8090455 - 12 Sep 2022

Cited by 12 | Viewed by 3848

Abstract

During the fermentation of apple juice, yeast metabolism creates complex biosynthetic pathways which produce a range of compounds responsible for the organoleptic qualities of cider. In this study, basic cider quality parameters were measured to investigate the influence of six yeast strains on cider made from three apple varieties (‘Pink Lady’, ‘Sturmer’, and ‘Bulmer’s Norman’). Measurement of pH, titratable acidity, and total phenolic content revealed that yeast can influence cider attributes, albeit variety and season dependent. Descriptive sensory analysis using a trained sensory panel was conducted on cider made from ‘Pink Lady’ apples and the same six yeast strains. The sensory panel significantly differentiated the yeast strains on the attributes of ‘fresh apple’, ‘earthy’ and ‘pear’. Identifying the variety specific influence of individual yeast strains on chemical and sensory characteristics of apple cider will provide cider makers with an enhanced understanding when choosing yeast strains. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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19 pages, 1069 KiB

Open AccessReview

Highlighting the Impact of Lactic-Acid-Bacteria-Derived Flavours or Aromas on Sensory Perception of African Fermented Cereals

by Eugénie Kayitesi, Ogheneyoma Onojakpor and Siphosanele Mafa Moyo

Fermentation 2023, 9(2), 111; https://doi.org/10.3390/fermentation9020111 - 24 Jan 2023

Cited by 9 | Viewed by 3157

Abstract

Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory characteristics of fermented cereals. African fermented cereals constitute a staple, frequently consumed food group and provide high energy and essential nutrients to many communities on the continent. The flavour and aroma characteristics of fermented cereal products could be correlated with the metabolic pathways of fermenting microorganisms. This report looks at the comprehensive link between LAB-produced flavour metabolites and sensory attributes of African fermented cereals by reviewing previous studies. The evaluation of such data may point to future prospects in the application of flavour compounds derived from African fermented cereals in various food systems and contribute toward the improvement of flavour attributes in existing African fermented cereal products. Full article

(This article belongs to the Special Issue Flavor and Aroma in the Fermented Food)

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