ReviewSaudi journal of biological sciences2022
Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food.
Review in Saudi journal of biological sciences, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 24 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
24 citing papers in PubMed, 86 citations in OpenAlex.
- Quality properties of fermented butter using extract solution from Korean traditional fermented pastes.Food science of animal resources · 2026Article
- Functional and flavour-enhancing properties of Staphylococcus sp. from Napham.NPJ science of food · 2026Article
- Aroma compound production and probiotic functionality of Bacillus paralicheniformis isolates from Berma, a fermented fish product of Tripura, India.Scientific reports · 2026Article
- Unraveling the flavor formation mechanism during yak sour meat fermentation: Integrated multi-omics and machine learning approaches.Food chemistry: X · 2026Article
- Solid/Gas Synthesis of Isobutyl Propionate Catalyzed by Packed-Bed CalB Cross-Linked Enzyme Aggregates (CLEA).ACS omega · 2025Article
- Investigating the probiotic and flavor-producing functions of Bacillus sp. FPIK1 sourced from fermented bamboo shoots of Assam.Microbial cell factories · 2025Article
- Dynamic changes of volatile compounds during coffee-grounds beer fermentation with different yeast strains: An integrated HS-SPME-GC/MS, electronic tongue and electronic nose analysis.Food chemistry: X · 2025Article
- Probiotic and aroma-producing Bacillus sp. isolates from teles, a traditional fermented fish from Assam, India: functional characterisation and potential application in fermented foods.BMC microbiology · 2025Article
- Non-targeted metabolomics reveals the effects of fermented methods on the flavor, quality, and metabolites of whipping cream.Food chemistry: X · 2025Article
- The core microbiomes and associated metabolic potential of water kefir as revealed by pan multi-omics.Communications biology · 2025Article
- Microbial conversion of vegetable waste for flavor additives via solid-state fermentation: a comprehensive review.Frontiers in nutrition · 2025Review
- Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages.Current research in food science · 2025Article
- Exploring endophytic bacteria communities of Vanilla planifolia.BMC microbiology · 2024Article
- Natural food flavours: a healthier alternative for bakery industry-a review.Journal of food science and technology · 2024Review
- Sustainable production of 2,3,5,6-Tetramethylpyrazine at high titer in engineered Corynebacterium glutamicum.Journal of industrial microbiology & biotechnology · 2024Article
- The regulation of key flavor of traditional fermented food by microbial metabolism: A review.Food chemistry: X · 2023Review
- Review
- Identification of Volatile Markers during EarlyFoods (Basel, Switzerland) · 2023Article
- Production of natural flavor compounds usingFrontiers in nutrition · 2023Article
- Transcriptomics ofFrontiers in bioengineering and biotechnology · 2023Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
10 authors at 8 institutions in 4 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Aroma and flavour represent the key components of food that improves the organoleptic characteristics of food and enhances the acceptability of food to consumers. Commercial manufacturing of aromatic and flavouring compounds is from the industry's microbial source, but since time immemorial, its concept has been behind human practices. The interest in microbial flavour compounds has developed in the past several decades because of its sustainable way to supply natural additives for the food processing sector. There are also numerous health benefits from microbial bioprocess products, ranging from antibiotics to fermented functional foods. This review discusses recent developments and advancements in many microbial aromatic and flavouring compounds, their biosynthesis and production by diverse types of microorganisms, their use in the food industry, and a brief overview of their health benefits for customers.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.