Recent trends in microbial flavour Compounds: A review on Chemistry,synthesis mechanism and their application in food |
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Authors: | Deepak Kumar Verma Shayma Thyab Gddoa Al-Sahlany Alaa Kareem Niamah Mamta Thakur Nihir Shah Smita Singh Deepika Baranwal Ami R. Patel Gemilang Lara Utama Cristobal Noe Aguilar |
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Affiliation: | 1. Agricultural and Food Engineering Department, Indian Institute of Technology Kharagpur, Kharagpur 721302, West Bengal, India;2. Department of Food Science, College of Agriculture, University of Basrah, Basra City, Iraq;3. Department of Food Technology, School of Sciences, ITM University, Gwalior 474001, Madhya Pradesh, India;4. Division of Dairy Microbiology, Mansinhbhai Institute of Dairy & Food Technology-MIDFT, Dudhsagar Dairy Campus, Mehsana-384 002, Gujarat, India;5. Department of Nutrition and Dietetics, University Institute of Applied Health Sciences, Chandigarh University, Chandigarh 140413, Punjab, India;6. Department of Home Science, Arya Mahila PG College, Banaras Hindu University, Varanasi, Uttar Pradesh 221005, India;7. Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45363, Indonesia;8. Center for Environment and Sustainability Science, Universitas Padjadjaran, Bandung 40132, Indonesia;9. Bioprocesses and Bioproducts Group, Food Research Department, School of Chemistry. Autonomous University of Coahuila, Saltillo Campus, 25280 Coahuila, México |
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Abstract: | Aroma and flavour represent the key components of food that improves the organoleptic characteristics of food and enhances the acceptability of food to consumers. Commercial manufacturing of aromatic and flavouring compounds is from the industry's microbial source, but since time immemorial, its concept has been behind human practices. The interest in microbial flavour compounds has developed in the past several decades because of its sustainable way to supply natural additives for the food processing sector. There are also numerous health benefits from microbial bioprocess products, ranging from antibiotics to fermented functional foods. This review discusses recent developments and advancements in many microbial aromatic and flavouring compounds, their biosynthesis and production by diverse types of microorganisms, their use in the food industry, and a brief overview of their health benefits for customers. |
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Keywords: | Aroma compounds Biotransformation Microbiota Acetaldehyde Flavour characteristics |
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