Artificial olfaction based on gas sensor arrays aims to substitute for, support, and surpass
human olfaction. Like mammalian olfaction, a larger number of sensors and more signal …

Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses
which, in combination, create a strong palatable condiment for many Eastern and Western …

Black-odorous rivers and lakes are a serious environmental problem and are frequently
reported in China. Despite this, there have been no comprehensive in-depth reviews of …

Yeast cells are often employed in industrial fermentation processes for their ability to
efficiently convert relatively high concentrations of sugars into ethanol and carbon dioxide …

Cheese has a long history and this naturally fermented dairy product contains a range of
distinctive flavors. Microorganisms in variety cheeses are an essential component and play …

Sulfur is both crucial to life and a potential threat to health. While colonic sulfur metabolism
mediated by eukaryotic cells is relatively well studied, much less is known about sulfur …

Complex microbial metabolism is the basis for flavor formation in traditional fish sauce. To
guide the targeted regulation of production quality, we used molecular sensory and …

Background When foods are processed or cooked, many chemical reactions occur involving
a wide range of metabolites including sugars, amino acids and lipids. These chemical …

Dajiang, or naturally fermented soybean paste, has a unique flavor that is influenced by the
resident microflora. However, the association between flavor and the core microbiota is …

The present study investigated the suitability of four species of trash fishes for the production
of fish miso, a Japanese fermented fish meat paste compared with soy and rice miso from …