Biotechnological Interventions for Production of Flavour and Fragrance Compounds

Malik, Tripti; Rawat, Seema

doi:10.1007/978-981-15-7321-7_7

Cited by 7 publications

(5 citation statements)

References 179 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Candida was considered important in fermentation because of its ester production capacity, where Candida antarctica lipase B (Calb) was found to catalyze the synthesis of several spice esters, including ethyl acetate, isoamyl acetate, cis-3-hexenyl acetate, geranyl acetate, ethyl butyrate, isoamyl butyrate, and cis-3-hexenyl butyrate (36)(37)(38). Cladosporium was reported to bioconvert limonene to α-pinoresinol (39,40). Thus, these core microorganisms may come together to form a core microbiota that contributes to the production of certain key metabolites during the production of fermented minced pepper.…”

Section: And It Was Visualized Inmentioning

confidence: 99%

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Li²,

Chen³

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

Fermented minced peppers are a traditional fermented food that has a unique flavor due to various microbial communities involved in fermentation. Understanding the changes in microbial communities and volatile components of fermented minced peppers is particularly important to unveil the formation of unique flavor of fermented peppers. In this study, the microbial communities and volatile compounds in fermented minced pepper was analyzed by high-throughput sequencing and GC-MS, as well as their underlying correlations were also established. Results indicated that 17 genera were identified as dominant microorganisms in the fermentation of minced pepper, accompanied by the detection of 64 volatile compounds. Further hierarchical clustering analysis (HCA) displayed that dynamic change of volatile metabolites were involved in the fermentation process, where alkane volatile components were mainly generated in the early stage (3–5 days), and alcohols volatile components were in the middle stage (7–17 days), while ester volatile components were mainly produced in both the early stage (3–5 days) and last stage (17–20 days). Bidirectional orthogonal partial least squares (O2PLS) analysis revealed that 11 genera were core functional microorganisms of fermented minced pepper. Cladosporium and Hansenpora were significantly correlated with the formation of 9 and 6 volatiles, respectively. These findings provide new insights into aroma profile variation of fermented minced peppers and underlying mechanism of characteristic aroma formation during fermentation.

show abstract

Section: And It Was Visualized Inmentioning

confidence: 99%

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Li²,

Chen³

et al. 2022

Front. Nutr.

View full text Add to dashboard Cite

show abstract

“…The development and application of natural products with both antioxidants and antibacterial activities in different food products can be an approach to prolonging their storage shelf life and potential for preventing food diseases. Essential oils (EOs), and their volatile compounds, have been used in the food industry for flavoring, in the cosmetic industry for fragrance, and the pharmaceutical industry for their functional properties (Malik, 2017;Malik and Rawat, 2021). The antimicrobial potential of these fragrant oils has been well proven against foodborne pathogens, and has been explained due to their volatile and bio-active properties (Malik, 2017;Wickramanayake et al, 2023).…”

Section: Introductionmentioning

confidence: 99%

Synergistic antibacterial effects of Trachyspermum ammi L. essential oil and sodium nitrite in combination on artificially inoculated food models

Malik,

Sarkar,

Pant

2024

Grasas aceites

View full text Add to dashboard Cite

The addition of carminative essential oils could be an approach for food preservation and would minimize or substitute chemical preservatives. In the present study, essential oils (n=11) namely, Anethum sowa, Cinnamomum zeylanicum, Citrus bergamia, Cymbopogon flexuosus, Cymbopogon martini, Cymbopogon winterianus, Elettaria cardamomum, Mentha arvensis, Ocimum basilicum, Salvia sclarea and Trachyspermum ammi, were screened against Aeromonas hydrophila and Listeria monocytogenes. The largest diameters of zone of inhibition, 19.9 ± 0.33 mm and 21.7 ± 0.58 mm, were exhibited by T. ammi essential oil against Aeromonas hydrophila and Listeria monocytogenes, respectively. Growth inhibition studies for T. ammi essential oil, sodium nitrite and their combinations were also carried out on cucumber, apple, gram flour soup and mutton broth models. The combination of T. ammi essential oil and sodium nitrite depicted synergism and was also effective in reducing the bacterial counts in artificially inoculated food systems.

show abstract

“…), economic, social and political fluctuations (Braga et al, 2018). Consequently, there is a growing demand to provide alternatives for the production of natural F&F. Paradoxically, growing demand for food ingredients of natural origin has occasionally led to shortage of some plant resources such as vanilla or peppermint (Dunkel et al, 2014;Malik and Rawat, 2021). The tremendous increase of consumer demand over natural, and sustainable products, combined with the limitations of chemical and extractive routes call for a middle path, which likely lies in the rise of biotechnologies (Berger, 2009;Check Hayden, 2014;Pessôa et al, 2019;Schwarz and Wydra, 2020;Silveira et al, 2019;Waltz, 2015).…”

Section: Introductionmentioning

confidence: 99%

Biocatalytic oxidation of fatty alcohols into aldehydes for the flavors and fragrances industry

Ribeaucourt

Bissaro

Lambert

et al. 2022

Biotechnology Advances

View full text Add to dashboard Cite

Biotechnological Interventions for Production of Flavour and Fragrance Compounds

Cited by 7 publications

References 179 publications

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Microbial succession and its correlation with the dynamics of volatile compounds involved in fermented minced peppers

Synergistic antibacterial effects of Trachyspermum ammi L. essential oil and sodium nitrite in combination on artificially inoculated food models

Biocatalytic oxidation of fatty alcohols into aldehydes for the flavors and fragrances industry

Contact Info

Product

Resources

About