Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review
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 repro...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-04-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/7/3236 |
| _version_ | 1797607325589045248 |
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| author | Sarathadevi Rajendran Patrick Silcock Phil Bremer |
| author_facet | Sarathadevi Rajendran Patrick Silcock Phil Bremer |
| author_sort | Sarathadevi Rajendran |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-11T05:28:33Z |
| format | Article |
| id | doaj.art-37def53c5f7648079bb8d163181e1a9f |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-11T05:28:33Z |
| publishDate | 2023-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-37def53c5f7648079bb8d163181e1a9f2023-11-17T17:15:32ZengMDPI AGMolecules1420-30492023-04-01287323610.3390/molecules28073236Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A ReviewSarathadevi Rajendran0Patrick Silcock1Phil Bremer2Department of Food Science, University of Otago, Dunedin 9054, New ZealandDepartment of Food Science, University of Otago, Dunedin 9054, New ZealandDepartment of Food Science, University of Otago, Dunedin 9054, New ZealandHealth, 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.https://www.mdpi.com/1420-3049/28/7/3236volatile organic compounds (VOCs)plant-based substrateslactic acid bacteria (LAB) |
| spellingShingle | Sarathadevi Rajendran Patrick Silcock Phil Bremer Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review Molecules volatile organic compounds (VOCs) plant-based substrates lactic acid bacteria (LAB) |
| title | Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review |
| title_full | Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review |
| title_fullStr | Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review |
| title_full_unstemmed | Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review |
| title_short | Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review |
| title_sort | flavour volatiles of fermented vegetable and fruit substrates a review |
| topic | volatile organic compounds (VOCs) plant-based substrates lactic acid bacteria (LAB) |
| url | https://www.mdpi.com/1420-3049/28/7/3236 |
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