Flavors and Food Fermentation

摘要: Fermentation is one of the most ancient food processing and preservation methods used in industry. Raw materials are transformed through fermentation from perishable, sometimes nonfunctional forms into more stable, functional such as milk to cheese yogurt, grape juice wine, wheat bread, barley/malt beer, soybean soy sauce. The fundamental roles include preservation, enhancement sensory characteristics (flavor, texture, or color), transformation nutrients (improvement digestibility biofortification) (Cogan Accolas 1996; Leroy De Vuyst 2004; et al. 2006). Flavor attribute that by fermentation. Food substrates (carbohydrates, proteins, lipids, organic acids, amino phenolic compounds, glycosides, etc.) nonvolatile volatile flavor compounds affect not only taste but also aroma, thus, acceptance. These impart a range properties sweetness (e.g., mannitol), sourness lactic acid), savoriness umami l-glutamic bitterness hydrophobic peptides), fruitiness (esters), sulfurous notes (volatile sulfur compounds). desirability undesirability dependent on their concentrations matrices which they produced. Consumer acceptance choice foods depend largely (aroma taste). consistency critical importance quality modern manufacture. In addition, diversification an emerging trend because consumer demand for novel diverse flavors. A better understanding knowledge formation during prerequisite ensuring creating diversity. aim this chapter give overview relation Focus placed Saccharomyces cerevisiae yeasts acid bacteria common best-studied microorganisms Detailed information specific fermented products CONTENTS