Food research international (Ottawa, Ont.)FermentationTasteVolatile Organic CompoundsMicrobiotaFood Microbiology
Flavor formation and microbial community dynamics in Dong ethnic fermented Anyu.
Fenghong Li, Kelang Kang, Qun Huang, Xin Li, Shaoping Deng, Yingjuan Wei, Hui Yang, Meijuan Yu
Published: 202510.1016/j.foodres.2025.117728
Abstract
Traditional Dong-fermented Anyu exhibits a distinct organoleptic profile, with microbial metabolic activities driving the development of its characteristic flavor. To elucidate the relationship between characteristic flavor compounds and microbial co…
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