Flavour Research in Food Fermentations
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Quality and Safety".
Deadline for manuscript submissions: closed (31 January 2022) | Viewed by 28201
Special Issue Editor
Interests: food fermentations; nonconventional yeasts; aroma; nutrition; health
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
There is a huge diversity in fermented food products around the world, especially those that are the result of spontaneous fermentations—that is to say, processes in which no starter is added and the natural microbiota present in raw materials is responsible for carrying out the fermentation process. Other fermented products, such as the majority of wine, beer or bread, are the outcome of industrialised processes, in which the inoculation of defined microorganisms assures homogeneity and success of the fermentation.
In both scenarios, research works have been rapidly increasing in recent years. Studies about the microbial ecology of the so-called traditional and commercial fermented products are becoming increasingly abundant. These studies will allow us to understand the role of the different microorganisms in the fermentation process.
Flavour is one of the most relevant factors in the quality of fermented food products. This sensory attribute is the result of the combination of aroma and taste. Aroma refers to odours sensed by nose receptors, whereas taste is the sensation of saltiness, sweetness, sourness, bitterness and umami (savouriness). The flavour development in fermented products is a trending topic, and more research has to be done in this sense to unravel the mechanisms, either chemical or microbiological, for its development.
Dr. Amparo Gamero Lluna
Guest Editor
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Keywords
- food fermentation
- flavour
- aroma
- bioflavouring
- analytical chemistry
- gas chromatography
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