Flavor contribution, formation mechanism, and regulation of isovaleric acid in fermented foods

  • TAN Yanli ,
  • SONG Xueru ,
  • PANG Xueli
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  • 1(Tobacco Research Institute of Chinese Academy of Agricultural Sciences, Qingdao 266101, China)
    2(Chinese Academy of Agricultural Sciences, Beijing 100080, China)
    3(Yuxi Branch, Yunan Province Tobacco Company, Yuxi 653100, China)

Received date: 2024-07-22

  Revised date: 2024-08-27

  Online published: 2025-07-11

Abstract

Flavor is one of the key quality determinants of fermented foods.Isovaleric acid is an important flavor compound in fermented foods, both as a character-impact odorant of cheese, curd, and natto, as well as a key volatile off-flavor contributor to yeast extract, fermented sea buckthorn juice, and fermented mung bean.Therefore, clarifying the pathway of isovaleric acid production during fermentation is of great significance for flavor regulation of fermented foods.This paper summarized the flavor contribution and production pathways of isovaleric acid in different fermented foods, outlined the microbial species related to isovaleric acid production, and elaborated the regulatory measures of isovaleric acid production, with the aim of providing theoretical guidance for the regulation of isovaleric acid during fermentation and the improvement of flavor quality of fermented foods.

Cite this article

TAN Yanli , SONG Xueru , PANG Xueli . Flavor contribution, formation mechanism, and regulation of isovaleric acid in fermented foods[J]. Food and Fermentation Industries, 2025 , 51(12) : 404 -413 . DOI: 10.13995/j.cnki.11-1802/ts.040542

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