Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food

Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

(2021) Thibault CARON et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

The Biosynthesis Mechanism Involving 2,3-Pentanedione and Aminoacetone Describes the Production of 2-Ethyl-3,5-dimethylpyrazine and 2-Ethyl-3,6-dimethylpyrazine by Bacillus subtilis

(2020) Huaizhi Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces Hansenii inoculation

(2020) Laura Perea-Sanz et al.   MEAT SCIENCE

Volatile Flavor Compounds in Cheese as Affected by Ruminant Diet

(2020) Andrea Ianni et al.   MOLECULES

Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot (Scophthalmus maximus) Filets

(2020) Tingting Li et al.   Frontiers in Microbiology

Sensory Changes and Listeria monocytogenes Behavior in Sliced Cured Pork Loins during Extended Storage

(2020) Rita Silva et al.   Foods

A water-soluble and incubate-free fluorescent environment-sensitive probe for ultrafast visualization of protein thiols within living cells

(2020) Xiaolu Li et al.   ANALYTICA CHIMICA ACTA

Perspectives for the microbial production of ethyl acetate

(2020) Shangjie Zhang et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Biofilm-based fermentation: a novel immobilisation strategy for Saccharomyces cerevisiae cell cycle progression during ethanol production

(2020) Caice Liang et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Pyrazines: Synthesis and Industrial Application of these Valuable Flavor and Fragrance Compounds

(2020) Frederik B. Mortzfeld et al.   Biotechnology Journal

Benzoate Synthesis from Glucose Or Glycerol Using Engineered Pseudomonas Taiwanensis

(2020) Maike Otto et al.   Biotechnology Journal

Production of enzyme-modified cheese (EMC) with ripened white cheese flavour: II- effects of lipases

(2020) Perihan Kendirci et al.   FOOD AND BIOPRODUCTS PROCESSING

Microbial succession and the changes of flavor and aroma in Chouguiyu, a traditional Chinese fermented fish

(2020) Zhaoxia Yang et al.   Food Bioscience

Extraction and encapsulation of Laurus nobilis leaf extract with nano-liposome and its effect on oxidative, microbial, bacterial and sensory properties of minced beef

(2020) Sara Shokri Tometri et al.   Journal of Food Measurement and Characterization

The occurrence, enzymatic production, and application of ethyl butanoate, an important flavor constituent

(2020) Youqiang Xu et al.   FLAVOUR AND FRAGRANCE JOURNAL

The effect of in situ produced dextran on flavour and texture perception of wholegrain sorghum bread

(2020) Yaqin Wang et al.   FOOD HYDROCOLLOIDS

Natural flavor biosynthesis by lipase in fermented milk using in situ produced ethanol

(2020) Maryam Shojaei Zinjanab et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Recent advances in the microbial and enzymatic production of aroma compounds

(2020) Bruno Nicolau Paulino et al.   Current Opinion in Food Science

Physicochemical, antioxidant and antimicrobial properties of mechanically deboned chicken meat protein films enriched with various essential oils

(2020) Furkan Turker Sarıcaoglu et al.   Food Packaging and Shelf Life

Dynamics of microbial communities, texture and flavor in Suan zuo yu during fermentation

(2020) Zehan Wang et al.   FOOD CHEMISTRY

Changes of volatile compounds and odor profiles in Wuyi rock tea during processing

(2020) Xiangyang Guo et al.   FOOD CHEMISTRY

Dynamic changes in bacterial microbiota succession and flavour development during milk fermentation of Kazak artisanal cheese

(2020) Xiaochun Zheng et al.   INTERNATIONAL DAIRY JOURNAL

Engineering Zymomonas mobilis for Robust Cellulosic Ethanol Production

(2019) Juan Xia et al.   TRENDS IN BIOTECHNOLOGY

Yeasts and their importance to the flavour of traditional Chinese liquor: a review

(2019) Diqiang Wang et al.   JOURNAL OF THE INSTITUTE OF BREWING

Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae

(2019) Guangsen Fan et al.   JOURNAL OF BIOSCIENCE AND BIOENGINEERING

Asymmetric Michael Reaction of α-CF3 Thioester and α,β-Unsaturated Aldehyde Catalyzed by Diphenylprolinol Silyl Ether

(2019) Yujiro Hayashi et al.   ORGANIC LETTERS

A single-host fermentation process for the production of flavor lactones from non-hydroxylated fatty acids

(2019) Eko Roy Marella et al.   METABOLIC ENGINEERING

Volatile Flavor Compounds Profile and Fermentation Characteristics of Milk Fermented by Lactobacillus delbrueckii subsp. bulgaricus

(2019) Tong Dan et al.   Frontiers in Microbiology

An Alkylpyrazine Synthesis Mechanism Involving L-Threonine-3-Dehydrogenase Describes the Production of 2,5-Dimethylpyrazine and 2,3,5-Trimethylpyrazine by Bacillus subtilis

(2019) Lijie Zhang et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Fermentation in fish and by-products processing: an overview of current research and future prospects

(2019) Francisco J Marti-Quijal et al.   Current Opinion in Food Science

Aroma compounds production by solid state fermentation, importance of in situ gas-phase recovery systems

(2018) Sophal Try et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

(2018) Chiara Montanari et al.   Food Bioscience

Nutty-like flavor production by Corynbacterium glutamicum 1220T from enzymatic soybean hydrolysate. Effect of encapsulation and storage on the nutty flavoring quality

(2018) Hoda H.M. Fadel et al.   Journal of Advanced Research

Microbial changes and aroma profile of nitrate reduced dry sausages during vacuum storage

(2018) Laura Perea-Sanz et al.   MEAT SCIENCE

Multiple microbial cell-free extracts improve the microbiological, biochemical and sensory features of ewes’ milk cheese

(2017) Maria Calasso et al.   FOOD MICROBIOLOGY

Proteolysis during fermentation of Suanyu as a traditional fermented fish product of China

(2017) Weixin Wang et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

The importance of food naturalness for consumers: Results of a systematic review

(2017) Sergio Román et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

An original method for producing acetaldehyde and diacetyl by yeast fermentation

(2016) Irina Rosca et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

(2016) Marianthi Sidira et al.   FOOD CHEMISTRY

Lactic acid bacteria decarboxylation reactions in cheese

(2016) Federico Alberto Zuljan et al.   INTERNATIONAL DAIRY JOURNAL

Effect of respirative and catalase-positive Lactobacillus casei adjuncts on the production and quality of Cheddar-type cheese

(2016) Anna Reale et al.   INTERNATIONAL DAIRY JOURNAL

Simultaneous Determination of 2- and 3-MCPD Esters in Infant Formula Milk Powder by Solid-Phase Extraction and GC-MS Analysis

(2016) Liyuan Wang et al.   JOURNAL OF AOAC INTERNATIONAL

Flavors of the future: Health benefits of flavor precursors and volatile compounds in plant foods

(2016) Mehmet Turan Ayseli et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir

(2016) Aaron M. Walsh et al.   mSystems

Determination of biogenic amines in beer and wine by capillary electrophoresis–tandem mass spectrometry

(2015) Daniela Daniel et al.   JOURNAL OF CHROMATOGRAPHY A

Effects of microbial lipases on hydrolyzed milk fat at different time intervals in flavour development and oxidative stability

(2015) Khamis Ali Omar et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Benzaldehyde as an insecticidal, antimicrobial, and antioxidant compound produced by Photorhabdus temperata M1021

(2015) Ihsan Ullah et al.   JOURNAL OF MICROBIOLOGY

Subcritical Water Extraction of Bioactive Compounds from Plants and Algae: Applications in Pharmaceutical and Food Ingredients

(2015) Siti Maisurah Zakaria et al.   Food Engineering Reviews

Biosynthesis of 2-phenylethanol from glucose with genetically engineered Kluyveromyces marxianus

(2014) Tae-Yeon Kim et al.   ENZYME AND MICROBIAL TECHNOLOGY

Culture-independent analysis of the bacterial community during fermentation of pa-som, a traditional fermented fish product in Laos

(2014) Junichiro Marui et al.   FISHERIES SCIENCE

Bioactives from probiotics for dermal health: functions and benefits

(2013) L.-C. Lew et al.   JOURNAL OF APPLIED MICROBIOLOGY

Diversity of Lactic Acid Bacteria during Fermentation of a Traditional Chinese Fish Product,Chouguiyu(Stinky Mandarinfish)

(2013) Zhiyuan Dai et al.   JOURNAL OF FOOD SCIENCE

New insights into the citrate metabolism of Enterococcus faecium FAIR-E 198 and its possible impact on the production of fermented dairy products

(2011) Luc De Vuyst et al.   INTERNATIONAL DAIRY JOURNAL

Free-amino acid profiles of thua nao, a Thai fermented soybean

(2010) Katekan Dajanta et al.   FOOD CHEMISTRY

Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage

(2010) Ana Rivas-Cañedo et al.   FOOD CHEMISTRY

Evaluation of metabolic activities of enterococci isolated from Pecorino Abruzzese cheese

(2010) A. Serio et al.   INTERNATIONAL DAIRY JOURNAL

Disruption of the gene encoding glutamate dehydrogenase affects growth, amino acids catabolism and survival of Lactobacillus plantarum UC1001

(2010) Sonya Siragusa et al.   INTERNATIONAL DAIRY JOURNAL

Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides

(2009) Ana M. Diez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices

(2008) Raffaella Di Cagno et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY