Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review.

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).

SUBMITTER: Rajendran S 

PROVIDER: S-EPMC10096934 | biostudies-literature | 2023 Apr

REPOSITORIES: biostudies-literature