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Analysis of Volatile Compounds during Food Fermentation
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Analysis of Volatile Compounds during Food Fermentation

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

Deadline for manuscript submissions: 5 August 2024 | Viewed by 3523

Special Issue Editor

Dr. Laura Vazquez-Araujo

E-Mail Website
Guest Editor
1. BCC Innovation, Technology Center of Basque Culinary Center, Juan Avelino Barriola 101, 20009 San Sebastián, Spain
2. Basque Culinary Center, Faculty of Gastronomyc Sciences of Mondragon Unibertsitatea, 20009 San Sebastián, Spain
Interests: volatile composition; GC-MS; aroma; flavor; sensory; fermented beverages; beer; food pairing; gastronomy
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Fermentation has been used for centuries to modify different kinds of raw materials into new foods. Using this ancient technique, human beings have developed new foods, discovered new flavors and textures, and learned how to preserve foods. Interest in traditional, industrial, and precision fermentation is growing in a world marked by the demand for foods with unique health-related and sensory properties. In this Special Issue, we aim to publish original research and review papers including innovative knowledge on the volatile composition of fermented foods: volatile compounds generation, volatile profile characterization of different fermented foods, perception of volatile compounds using sensory science techniques, etc. Spontaneous and specific microorganism-driven fermentations will be considered, and authors are encouraged to include up-to-date physico-chemical and sensory analysis techniques to characterize both the products and fermentation processes.

Dr. Laura Vazquez-Araujo
Guest Editor

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

  • aroma 
  • sensory 
  • gas chromatography 
  • flavor 
  • fermented foods 
  • volatile composition

Published Papers (4 papers)

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Editorial

Jump to: Research

2 pages, 190 KiB  
Editorial
Analysis of Volatile Compounds during Food Fermentation
by Laura Vázquez-Araújo
Foods 2023, 12(19), 3635; https://doi.org/10.3390/foods12193635 - 30 Sep 2023
Viewed by 616
Abstract
Fermented foods from different raw materials (fruits, cereals, milk, etc [...] Full article
(This article belongs to the Special Issue Analysis of Volatile Compounds during Food Fermentation)

Research

Jump to: Editorial

16 pages, 3243 KiB  
Article
Correlation Analysis between Microbial Communities and Flavor Compounds during the Post-Ripening Fermentation of Traditional Chili Bean Paste
by Quanye Wu, Zhaona Xu, Shirong Feng, Xunzhu Shi, Likang Qin and Haiying Zeng
Foods 2024, 13(8), 1209; https://doi.org/10.3390/foods13081209 - 16 Apr 2024
Viewed by 495
Abstract
Chili bean paste is a traditional flavor sauce, and its flavor compounds are closely related to its microflora. This study focused on investigating the content of bioactive compounds, flavor compounds, and microbial communities during the post-ripening fermentation of chili bean paste, aiming to [...] Read more.
Chili bean paste is a traditional flavor sauce, and its flavor compounds are closely related to its microflora. This study focused on investigating the content of bioactive compounds, flavor compounds, and microbial communities during the post-ripening fermentation of chili bean paste, aiming to provide a reference for improving the flavor of chili bean paste by regulating microorganisms. Compared to no post-ripening fermentation, the content of organic acids increased significantly (p < 0.05), especially that of citric acid (1.51 times). Glutamic acid (Glu) was the most abundant of the 17 free amino acids at 4.0 mg/g. The aroma profiles of the samples were significantly influenced by fifteen of the analyzed volatile compounds, especially methyl salicylate, methyl caproate, and 2−octanol (ROAV > 1). Latilactobacillus (27.45%) and Pseudomonas (9.01%) were the dominant bacterial genera, and Starmerella (32.95%) and Pichia (17.01%) were the dominant fungal genera. Weissella, Lacticaseibacillus, Pichia, and Kazachstania had positive effects on volatile flavoring compounds, which enriched the texture and flavor of the chili bean paste. Therefore, the microbial-community activity during the post-ripening fermentation is the key to enhance the flavor quality of the product. Full article
(This article belongs to the Special Issue Analysis of Volatile Compounds during Food Fermentation)
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15 pages, 882 KiB  
Article
Exploring the Role of Lactic Acid Bacteria Blends in Shaping the Volatile Composition of Fermented Dairy and Rice-Based Beverages: A Step towards Innovative Plant-Based Alternatives
by Iñaki Diez-Ozaeta, Laura Vázquez-Araújo, Olaia Estrada, Telmo Puente and John Regefalk
Foods 2024, 13(5), 664; https://doi.org/10.3390/foods13050664 - 22 Feb 2024
Viewed by 772
Abstract
Plant-based products are currently gaining consumers’ attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in the present study, using a commercial [...] Read more.
Plant-based products are currently gaining consumers’ attention due mainly to the interest in reducing the consumption of foods of animal origin. A comparison of two fermentative processes utilizing dairy milk and a rice beverage was conducted in the present study, using a commercial lactic acid bacteria strain combination (CH) and a selected mixture of lactic acid bacteria from yogurt (LLV). Cell viability and physicochemical characteristics (total soluble solids, pH, total acidity) were determined to describe the samples before and after fermentation, as well as the volatile composition (gas chromatography–mass spectrometry) and the sensory profile (Rate-All-That-Apply test). Results of the analyses showed significant differences among samples, with a clear effect of the raw material on the volatile profile and the sensory characterization, as well as a significant effect of the microbial combination used to ferment the matrices. In general, the selected LLV strains showed a greater effect on both matrices than the commercial combination. Dairy samples were characterized by a volatile profile represented by different chemical families (ketones, lactones, acids, etc.), which contributed to the common descriptive attributes of milk and yogurt (e.g., dairy, cheese). In contrast, rice beverages were mainly characterized by the presence of aldehydes and alcohols (cereal, legume, nutty). Full article
(This article belongs to the Special Issue Analysis of Volatile Compounds during Food Fermentation)
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16 pages, 1814 KiB  
Article
Derivation of Kokumi γ-Glutamyl Peptides and Volatile Aroma Compounds from Fermented Cereal Processing By-Products for Reducing Bitterness of Plant-Based Ingredients
by Nabila Rodríguez Valerón, Tiffany Mak, Leonie J. Jahn, Juan Carlos Arboleya and Pia M. Sörensen
Foods 2023, 12(23), 4297; https://doi.org/10.3390/foods12234297 - 28 Nov 2023
Cited by 1 | Viewed by 1332
Abstract
Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste—around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer’s spent grain, can [...] Read more.
Current food production methods and consumption behaviours are unsustainable and contribute to environmental harm. One example is food waste—around 38% of food produced is wasted each year. Here, we show that two common food waste products, wheat bran and brewer’s spent grain, can successfully be upcycled via miso fermentation. During the fermentation process, kokumi γ-glutamyl peptides, known to increase mouthfulness, are produced; these include γ-ECG (oxidized), γ-EVG, γ-EV, γ-EE, γ-EF, and γ-EL. The profiles of kokumi peptides and volatile aroma compounds are correlated with koji substrate, pH, and enzymatic activity, offering straightforward parameters that can be manipulated to increase the abundance of kokumi peptides during the fermentation process. Correlation analysis demonstrates that some volatile aroma compounds, such as fatty acid ethyl esters, are correlated with kokumi peptide abundance and may be responsible for fatty, greasy, and buttery aromas. Consumer sensory analysis conveys that the bitter taste of vegetables, such as that in endives, can be dampened when miso extract containing kokumi peptides is added. This suggests that kokumi peptides, along with aroma volatile compounds, can enhance the overall flavour of plant-based products. This study opens new opportunities for cereal processing by-product upcycling via fermentation, ultimately having the potential to promote a plant-based diet. Full article
(This article belongs to the Special Issue Analysis of Volatile Compounds during Food Fermentation)
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