Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour

Application and Possible Mechanism of Microbial Fermentation and Enzyme Catalysis in Regulation of Food Flavour

Flavor compounds are key determinants of food sensory quality, originating from natural sources, processing, or artificial additives. Although physical and chemical methods can effectively enhance food flavor, microbial fermentation and enzyme catalysis technology possess good potential in food flav...

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Bibliographic Details
Main Authors: Feng Wang, Mingtong Wang, Ling Xu, Jingya Qian, Baoguo Xu, Xianli Gao, Zhongyang Ding, Kai Cui
Format: Article
Language:English
Published: MDPI AG 2025-05-01
Series:Foods
Subjects:
food flavor
microorganisms
enzymes
fermentation
mechanism
Online Access:https://www.mdpi.com/2304-8158/14/11/1909
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