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Current Research on Flavor Compounds in Fermented Food Products
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Current Research on Flavor Compounds in Fermented Food Products

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Biotechnology".

Deadline for manuscript submissions: closed (25 June 2023) | Viewed by 18631

Special Issue Editors

Dr. Christian Coelho

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Guest Editor
Université Clermont Auvergne, INRAE, Vetagro Sup campus agronomique de Lempdes, UMR F, F-15000 Aurillac, France
Interests: wine; cheese; spirits; fermentation processes; food technology and analysis; fluorescence; mass spectrometry; sensory analysis
Special Issues, Collections and Topics in MDPI journals
Dr. Niel Van Wyk

E-Mail Website
Guest Editor
Department of Microbiology and Biochemistry, Hochschule Geisenheim University, Von-Lade-Strasse 1, 65366 Geisenheim, Germany
Interests: wine; yeast; genetic modification; aroma production
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

The development of solid and liquid fermented food products is largely driven by their differentiation in terms of nutritional, health and sensory benefits for human consumption. Among these products, wine, beer, kombucha, yoghurt, cheese, meat and bread are well studied. Depending on the types of raw materials and the types of fermentative microorganisms (yeasts, bacteria, molds, etc.) used in their transformation, their flavor and aroma evolve to confer upon the product its final typicity and consumer recognition and preference.

In this Special Issue, all active scientists working in the fields of food biotechnology characterizing fermented food products in relation to the microflora (indigenous, inoculation, co-inoculation, biofilms, etc.) are encouraged to publish their results on:

  • Novel volatile markers found in fermented food products related to their typicity;
  • The metabolism of the microbiological consortium oriented to the aromatic differentiation of fermented food products;
  • New chemical and sensory methodologies with which to diagnose flavor in fermented products.

Dr. Christian Coelho
Dr. Niel van Wyk
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • fermented food flavor
  • microbiological metabolism
  • chemical and sensory analysis

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Published Papers (7 papers)

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Editorial

Jump to: Research, Review

4 pages, 196 KiB  
Editorial
Current Research on Flavor Compounds in Fermented Food Products
by Niël van Wyk
Foods 2024, 13(5), 730; https://doi.org/10.3390/foods13050730 - 28 Feb 2024
Cited by 3 | Viewed by 2534
Abstract
Recent advancements in the field of food science have spurred a surge of research focused on unraveling the intricate world of flavor compounds in fermented food products [...] Full article
(This article belongs to the Special Issue Current Research on Flavor Compounds in Fermented Food Products)

Research

Jump to: Editorial, Review

11 pages, 2734 KiB  
Article
Role of Anthocyanins in the Interaction between Salivary Mucins and Wine Astringent Compounds
by Bárbara Torres-Rochera, Elvira Manjón, María Teresa Escribano-Bailón and Ignacio García-Estévez
Foods 2023, 12(19), 3623; https://doi.org/10.3390/foods12193623 - 29 Sep 2023
Cited by 4 | Viewed by 1324
Abstract
Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand, it has been described that [...] Read more.
Wine astringency is a very complex sensation whose complete mechanism has not been entirely described. Not only salivary proline-rich proteins (PRPs) are involved in its development; salivary mucins can also play an important role. On the other hand, it has been described that anthocyanins can interact with PRPs, but there is no information about their potential role on the interactions with mucins. In this work, the molecular interactions between salivary mucins (M) and different wine phenolic compounds, such as catechin (C), epicatechin (E) and quercetin 3-β-glucopyranoside (QG), as well as the effect of the anthocyanin malvidin 3-O-glucoside (Mv) on the interactions with mucins, were assessed by isothermal titration calorimetry (ITC). Results showed that the interaction between anthocyanin and mucins is stronger than that of both flavanols analyzed, since the affinity constant values were 10 times higher for anthocyanin than for catechin, the only flavanol showing interaction in binary assay. Moreover, at the concentration at which polyphenols are usually found in wine, flavonols seem not to be involved in the interactions with mucins. These results showed, for the first time, the importance of wine anthocyanins in the mechanisms of astringency involving high-molecular-weight salivary proteins like mucins. Full article
(This article belongs to the Special Issue Current Research on Flavor Compounds in Fermented Food Products)
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14 pages, 922 KiB  
Article
Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature
by Xinzhi Li, Xinyu Xu, Changzheng Wu, Xing Tong and Shiyi Ou
Foods 2023, 12(18), 3509; https://doi.org/10.3390/foods12183509 - 21 Sep 2023
Cited by 2 | Viewed by 1356
Abstract
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating Tetragenococcus halophilus and Wickerhamomyces anomalus on the flavour formation of early-stage moromi (30 days) fermented at a lower [...] Read more.
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating Tetragenococcus halophilus and Wickerhamomyces anomalus on the flavour formation of early-stage moromi (30 days) fermented at a lower temperature (22 °C) by determining their physicochemical and aroma changes. The results showed that single yeast or LAB inoculation increased the production of amino nitrogen, lactic acid and acetic acid, as well as free amino acids and key flavour components. Particularly, the sequential inoculation of T. halophilus and W. anomalus produced more free amino acids and aromatic compounds, and there might be synergistic effects between these two strains. More characteristic soy sauce flavour compounds, such as benzaldehyde, HEMF, guaiacol and methyl maltol were detected in the sequentially inoculated moromi, and this sample showed higher scores in savoury, roasted and caramel intensities. These results confirmed that sequential inoculation of T. halophilus and W. anomalus could be a choice for the future production of moromi with good flavour and quality under a lower temperature. Full article
(This article belongs to the Special Issue Current Research on Flavor Compounds in Fermented Food Products)
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13 pages, 1997 KiB  
Article
Development of a Novel Flavored Goat Cheese with Gentiana lutea Rhizomes
by Christian Coelho, Cécile Bord, Karine Fayolle, Cindy Bibang and Stéphanie Flahaut
Foods 2023, 12(3), 468; https://doi.org/10.3390/foods12030468 - 19 Jan 2023
Cited by 2 | Viewed by 2202
Abstract
Gentiana lutea rhizomes, generally used as a bittering agent in food, were harvested from two geographical sites (Massif Central: MC and Jura: J) to evaluate their potential use in the flavoring step during goat cheesemaking. Gentian flavored goat cheeses (MCGC and JGC) were [...] Read more.
Gentiana lutea rhizomes, generally used as a bittering agent in food, were harvested from two geographical sites (Massif Central: MC and Jura: J) to evaluate their potential use in the flavoring step during goat cheesemaking. Gentian flavored goat cheeses (MCGC and JGC) were elaborated by a one-night immersion of unflavored goat cheeses (CGC) into gentian-infused whey. The impregnation of gentian in goat cheeses was evaluated by chemical and sensory analysis. The chemical composition of cheeses was analyzed by HS-SPME-GC-MS (Head-Space—Solid Phase MicroExtraction—Gas Chromatography—Mass Spectrometry) for volatile compounds (alcohols, ketones, aldehydes, esters, alkenes, alkanes, acids, terpenes) and UHPLC-DAD (Ultra High-Performance Liquid Chromatography—Diode Array Detector) for gentian bitter compounds (seco-iridoids). The sensory analysis consisted of a bitterness rating and a free description of cheeses by 17 trained panelists. Results of the study highlighted that unflavored goat cheeses presented higher unpleasant notes (goaty and lactic whey) and higher amounts of hexanoic acid and toluene compared to gentian flavored goat cheeses. The bitterness of gentian flavored goat cheeses was higher compared to unflavored cheeses and could be explained by loganic acid transfer from yellow gentian to flavored cheeses. Other free descriptors of gentian flavored goat cheeses revealed more complex notes (herbal, vegetal, floral, sweet, spicy and creamy) and higher relative amounts of volatile compounds such as 3-methyl butanoic acid, 2-methyl propanoic acid, 4-methyl decane, 2,3-butanediol, ethanol, diacetyl, methyl acetate and 2-phenylethyl acetate, compared to unflavored cheeses. Phenylethyl acetate was the only volatile compound that enabled differentiation of gentian origin on gentian flavored goat cheeses. Gentian rhizomes could be considered a promising flavoring agent contributing to the olfactive and gustative complexity of flavored goat cheeses and the reduction of their goaty perceptions. Full article
(This article belongs to the Special Issue Current Research on Flavor Compounds in Fermented Food Products)
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16 pages, 1780 KiB  
Article
Novel Insight into the Formation of Odour—Active Compounds in Sea Buckthorn Wine and Distilled Liquor Based on GC–MS and E–Nose Analysis
by Yanan Xia, Musu Zha, Hao Liu, Quan Shuang, Yongfu Chen and Xujin Yang
Foods 2022, 11(20), 3273; https://doi.org/10.3390/foods11203273 - 20 Oct 2022
Cited by 7 | Viewed by 2500
Abstract
Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition and changes. In this study, differential metabolites of sea [...] Read more.
Sea buckthorn wine (SW) and distilled liquor (DL) are fruit wines with beneficial health effects. However, their unpleasant flavour limits their development and widespread acceptance. Therefore, it is necessary to analyse their flavour composition and changes. In this study, differential metabolites of sea buckthorn DL during processing were analysed, and the relationships between E–nose sensor values and key volatile organic compounds (VOCs) were established. The results show that 133 VOCs were identified, with 22 aroma–contributing components. Fermentation significantly increased the content of VOCs, especially esters. A total of seven and 51 VOCs were significantly upregulated after fermentation and distillation, respectively. Meanwhile, seven sensors were positively correlated with the increased level of alcohols and esters, and reflected the increasing trends of 10 key VOCs. Full article
(This article belongs to the Special Issue Current Research on Flavor Compounds in Fermented Food Products)
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13 pages, 1241 KiB  
Article
Saccharomyces cerevisiae Diversity in Arbutus unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates
by M. Margarida Baleiras-Couto, Ilda Caldeira, Filomena Gomes, Goreti Botelho and Filomena L. Duarte
Foods 2022, 11(13), 1916; https://doi.org/10.3390/foods11131916 - 28 Jun 2022
Cited by 2 | Viewed by 1954
Abstract
The fermentation of Arbutus unedo L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of A. unedo fruit harvested in October and December 2019 by two producers from the central region of Portugal. The [...] Read more.
The fermentation of Arbutus unedo L. fruit is traditionally carried out in the production of spirits. The present study followed the spontaneous fermentation of A. unedo fruit harvested in October and December 2019 by two producers from the central region of Portugal. The microbiota was studied, and although a great diversity of indigenous yeasts was found, S. cerevisiae isolates could still be grouped into eight clusters, and a good separation between producers was achieved. Based on the results of a multivariate analysis of the physical-chemical and volatile composition of the distillates, a distinction between the distillates from the two producers was determined. Moreover, these findings are corroborated by the similarities in flavor that were found. Along with the variability found in the distillates, S. cerevisiae isolates could be clustered and associated with each producer. On the other hand, the differentiation of the harvesting period was not so clear. The characterization of the indigenous yeasts associated with the fermentation process of Arbutus unedo L. fruit can serve as an important contribution to the preservation of the specific characteristics of its distillates. Full article
(This article belongs to the Special Issue Current Research on Flavor Compounds in Fermented Food Products)
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Review

Jump to: Editorial, Research

23 pages, 2226 KiB  
Review
Role of Yeasts on the Sensory Component of Wines
by Patrizia Romano, Giacomo Braschi, Gabriella Siesto, Francesca Patrignani and Rosalba Lanciotti
Foods 2022, 11(13), 1921; https://doi.org/10.3390/foods11131921 - 28 Jun 2022
Cited by 35 | Viewed by 5610
Abstract
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical–physical characteristics, yeasts used in [...] Read more.
The aromatic complexity of a wine is mainly influenced by the interaction between grapes and fermentation agents. This interaction is very complex and affected by numerous factors, such as cultivars, degree of grape ripeness, climate, mashing techniques, must chemical–physical characteristics, yeasts used in the fermentation process and their interactions with the grape endogenous microbiota, process parameters (including new non-thermal technologies), malolactic fermentation (when desired), and phenomena occurring during aging. However, the role of yeasts in the formation of aroma compounds has been universally recognized. In fact, yeasts (as starters or naturally occurring microbiota) can contribute both with the formation of compounds deriving from the primary metabolism, with the synthesis of specific metabolites, and with the modification of molecules present in the must. Among secondary metabolites, key roles are recognized for esters, higher alcohols, volatile phenols, sulfur molecules, and carbonyl compounds. Moreover, some specific enzymatic activities of yeasts, linked above all to non-Saccharomyces species, can contribute to increasing the sensory profile of the wine thanks to the release of volatile terpenes or other molecules. Therefore, this review will highlight the main aroma compounds produced by Saccharomyces cerevisiae and other yeasts of oenological interest in relation to process conditions, new non-thermal technologies, and microbial interactions. Full article
(This article belongs to the Special Issue Current Research on Flavor Compounds in Fermented Food Products)
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