| Title: | Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review |
| Author(s): | Rajendran S; Silcock P; Bremer P; |
| Address: | "Department of Food Science, University of Otago, Dunedin 9054, New Zealand. Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 42400, Sri Lanka" |
| DOI: | 10.3390/molecules28073236 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to reproduce such flavours using only plant-based substrates. As a first step in their development, this review provides an overview of the VOCs associated with fermented (bacteria and/or fungi/yeast) vegetable and fruit substrates. Following PRISMA guidelines and using two English databases (Web of Science and Scopus), thirty-five suitable research papers were identified. The number of fermentation-derived VOCs detected ranged from 32 to 118 (across 30 papers), while 5 papers detected fewer (10 to 25). Bacteria, including lactic acid bacteria (LAB), fungi, and yeast were the micro-organisms used, with LAB being the most commonly reported. Ten studies used a single species, 21 studies used a single type (bacteria, fungi or yeast) of micro-organisms and four studies used mixed fermentation. The nature of the fermentation-derived VOCs detected (alcohols, aldehydes, esters, ketones, acids, terpenes and norisoprenoids, phenols, furans, sulphur compounds, alkenes, alkanes, and benzene derivatives) was dependent on the composition of the vegetable/fruit matrix, the micro-organisms involved, and the fermentation conditions" |
| Keywords: | Vegetables Fruit/chemistry Saccharomyces cerevisiae Terpenes/analysis Alcohols/analysis Bacteria *Lactobacillales Fermentation *Volatile Organic Compounds/analysis lactic acid bacteria (LAB) plant-based substrates volatile organic compounds (VOCs); |
| Notes: | "MedlineRajendran, Sarathadevi Silcock, Patrick Bremer, Phil eng AHEAD/PhD/R3/Agri/394/This work was supported by the Accelerating Higher Education Expansion and Development (AHEAD) operation, a world bank funded project, Ministry of Education, Sri Lanka/ University of Otago doctoral scholarship/University of Otago/ Review Switzerland 2023/04/14 Molecules. 2023 Apr 4; 28(7):3236. doi: 10.3390/molecules28073236" |
