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							| Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007



	

				
						
 
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																Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007
										

				


				
				
					
					
						
																					
				
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					Vol. 14 No. 11 (2024): November 2024
				
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									Review Articles
							
		



	
		  	 

		
	
		Changes of volatile flavored compounds during lactic acid fermentation in cereal-based products
	


	
	
		

							
					Authors

						
							
								Sagnik Sah
							
																																		
	
							
								Shyarshree Putatunda
							
																																		
	
							
								Rajib Majumder
							
																																		
	
							
								Arpita Das
							
																																		


				
			
																	
					
												DOI:
					

					
						
							https://doi.org/10.31989/ffhd.v14i11.1503
						
					
				
			

						
										
					Abstract

					Lactic acid bacteria (LAB)-mediated fermentation of cereals is a preservation technique that enhances food flavor, nutrition, and safety. LAB naturally exists in cereals and plays a significant role in fermentation converting sugars into lactic acid and lowering the pH levels to create a distinctive sour taste and aroma. This process increases nutritional value and produces compounds like ethanol, acetic acid, and carbon dioxide, contributing to texture and appearance. LAB fermentation breaks down complex carbohydrates and proteins, improving digestibility and nutrient absorption. Common LAB-fermented cereal-based foods include sourdough bread, fermented cereal porridges, yogurt and kefir. Effective monitoring of volatile flavor compounds during fermentation is crucial for ensuring the quality, safety, and consumer acceptance of these foods.

Keywords: Cereal-based food, Volatile flavor compounds, Lactic acid bacteria, Fermentation, Amino acid metabolism, HPLC, GC-MS

				
			
			

						
																																								
						
		


		

						
										
					
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																			2024-11-25
																	

				
							

			
						
										

											
							
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									Vol. 14 No. 11 (2024): November 2024
								
							

						
					
											
							
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