Taste Characteristics and related formation mechanism during food fermentation: A Review

  • QIN Fangli ,
  • ZOU Yuxiao ,
  • WANG Siyuan ,
  • LI Erna ,
  • MU Lixia ,
  • LI Qingrong ,
  • LIU Jun
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  • 1(College of Light Industry and Food Science, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)
    2(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/ Guangdong key Laboratory of Agricultural Products Processing/Key Laboratory of Functional Food Ministry of Agriculture and Rural Affairs, Guangzhou 510610, China)
    3(Guangdong Xiangshun Seasoning Food Co., Ltd., Yunfu 527499, China)

Received date: 2023-06-07

  Revised date: 2023-07-07

  Online published: 2024-06-11

Abstract

Fresh meat, legumes, aquatic products, and vegetables transformed into fermented foods with significantly different flavor after a period of time of microbial fermentation naturally or artificially, which have been widely loved by people all around the world since ancient times.Organic acids, amino acids, peptides, and sugars formed in the fermentation process of food raw materials are important flavor substances, which determine the taste and flavor of fermented food.Based on extensive literature review, this paper reviewed the research progress of six main taste substances of fermented food, such as sourness, sweetness, bitterness, saltiness, umami, and kokumi, mainly focused on the formation mechanism of six taste substances, and the foreground of its application and development were pointed out, for the purpose of providing reference for the quality control of high-quality fermented foods.

Cite this article

QIN Fangli , ZOU Yuxiao , WANG Siyuan , LI Erna , MU Lixia , LI Qingrong , LIU Jun . Taste Characteristics and related formation mechanism during food fermentation: A Review[J]. Food and Fermentation Industries, 2024 , 50(10) : 388 -396 . DOI: 10.13995/j.cnki.11-1802/ts.036406

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