ReviewFood chemistry: X2023
The regulation of key flavor of traditional fermented food by microbial metabolism: A review.
Review in Food chemistry: X, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 90 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
90 citing papers in PubMed.
- Mechanistic insights into taste modulation ofFood chemistry: X · 2026Article
- Metabolite-Pool Networks and Biological-Non-Enzymatic Synergy in Volatile Flavor Formation by Lactic Acid Bacteria in Fermented Foods: A Review.Foods (Basel, Switzerland) · 2026Review
- Smart Chemical Sensors for Monitoring and Detection of Spoilage in Fermented and Non-Fermented Food Products.Sensors (Basel, Switzerland) · 2026Review
- Analysis of nutritional components and flavor compounds in naturally fermented, fermentation agent-fermented, and unfermented multi-grain pancakes.Food chemistry: X · 2026Article
- Taste characterization of okara and okara-derived substrates fermented byFood chemistry: X · 2026Article
- Insights into the potential metabolic basis of flavor formation during fermentation of black truffle (Food chemistry: X · 2026Article
- Metabolomic Approaches in Fermented Meat Products: Focus on Lactic Acid Bacteria and Starter Cultures.Microorganisms · 2026Review
- Tibetan Tea DrivesFoods (Basel, Switzerland) · 2026Article
- Acetic Acid Bacteria: Metabolic Potential, Technological Applications and Emerging Probiotic Functions.Foods (Basel, Switzerland) · 2026Review
- Revealing the Flavor and Metabolite Differences of Chinese Sweet Rice Wine Fermented with Diverse Rice Varieties Using GC-IMS and UPLC-MS/MS.Foods (Basel, Switzerland) · 2026Article
- Enzymatic Synthesis of Aroma Ester Catalyzed by Lipases Immobilized on Activated Carbon Derived from Fermented Cocoa Bean Shells.ACS omega · 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
- Interaction and Flavor Metabolic Function of Microbiota During Fermentation of Pigskin Through Bioaugmentation withMolecules (Basel, Switzerland) · 2026Article
- Integrative genome analysis of bacteriocin-producing Lactiplantibacillus pentosus LNP1-39 and its synbiotic role in suppressing food-borne pathogens.Folia microbiologica · 2026Article
- Strategies for Regulating the Color, Texture and Flavor Characteristics of Fermented Meat Products byFoods (Basel, Switzerland) · 2026Article
- Omics-Guided Construction of Microbial Consortia for Reproducible Traditional Fermented Foods and Beverages.Foods (Basel, Switzerland) · 2026Review
- Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation.Comprehensive reviews in food science and food safety · 2026Review
- Integrating physicochemical and microbial characterization of red rice broth fermented over an 18-hour period augmented with metagenomic and metabolomic approaches.RSC advances · 2026Article
- Gut Microbiome Dysregulation Across Schizophrenia Spectrum Disorders: Bacteria-, Fungi- and Virome-Level Alterations with Molecular and Immunological Implications.International journal of molecular sciences · 2026Review
30 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The beneficial microorganisms in food are diverse and complex in structure. These beneficial microorganisms can produce different and unique flavors in the process of food fermentation. The unique flavor of these fermented foods is mainly produced by different raw and auxiliary materials, fermentation technology, and the accumulation of flavor substances by dominant microorganisms during fermentation. The succession and metabolic accumulation of microbial flora significantly impacts the distinctive flavor of fermented foods. The investigation of the role of microbial flora changes in the production of flavor substances during fermentation can reveal the potential connection between microbial flora succession and the formation of key flavor compounds. This paper reviewed the evolution of microbial flora structure as food fermented and the key volatile compounds that contribute to flavor in the food system and their potential relationship. Further, it was a certain guiding significance for food industrial production.
Indexed as
Identifiers
What OpenQuestion holds
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.