13 - Production of flavor compounds by lactic acid bacteria in fermented foods

Abstract

Many foods and beverages are produced worldwide through controlled microbial growth and the conversion of food components through enzymatic action. They are “fermented foods.” These include dairy products, meat and fish products, alcoholic beverages, vegetables, and so on. Lactic acid bacteria (LAB) play an important role in the production of these fermented foods. Thus, they are involved in the development of flavor, one of the most important food properties for consumers today. The variety of flavors encountered in fermented foods results in a few water-soluble taste compounds and a diversity of aroma compounds that are odor volatile compounds. Standardized sample preparation and analytic procedures are routinely performed for the evaluation of volatile compounds and their precursors in foods and beverages. This chapter focuses on the mechanism of volatile compound synthesis by LAB in fermented foods, the species involved in the synthesis, and factors modulating their contribution to flavor formation.