Recent trends in microbial flavour Compounds: A review on Chemistry, synthesis mechanism and their application in food
Deepak Kumar Verma, Shayma Thyab Gddoa Al‐Sahlany, Alaa Kareem Niamah, Mamta Thakur, Nihir Shah, Smıta Sıngh, Deepika Baranwal, Ami R. Patel, Gemilang Lara Utama, Cristóbal N. Aguilar
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.