Flavour Generation during Lactic Acid Fermentation of Brassica Vegetables—Literature Review
Source abstract
Abstract
Fermentation is a method of food preservation that has been used for centuries. Lactic acid fermentation, apart from extending the shelf-life of vegetables, affects significantly the flavour of food products. In this review, the formation of flavour, including both taste and aroma, in fermented Brassica vegetables is summarized. The flavour-active compounds are generated in various metabolic pathways from many precursors present in raw materials used for fermentation. In Brassica vegetables, a unique group of chemicals, namely glucosinolates, is present, which significantly influence the flavour of fermented products. In this summary, we took a closer look at the flavour of two of the most commonly eaten worldwide fermented Brassica products, which are sauerkraut and kimchi. Finally, the needs and directions for future studies were addressed.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Genomics, phytochemicals, and oxidative stress · Biochemical Analysis and Sensing Techniques · Food Quality and Safety Studies
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Food Volatilomics and Sensomics Group, Faculty of Food Science and Nutrition, Poznan University of Life Sciences, 60-637 Poznan, Poland
References (100+)
Show source-provided references
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