Changes of volatile flavored compounds during lactic acid fermentation in cereal-based products | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 14 No. 11 (2024): November 2024 / 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 Downloads [Abstract] [Full Article] Published 2024-11-25 Issue Vol. 14 No. 11 (2024): November 2024 Section Review Articles License Copyright (c) 2024 Functional Foods in Health and Disease This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com