Attempts to relate sensory analysis data to specific chemicals such as volatile compounds
have been frequent. Often these associations are difficult to interpret or are weak in nature …

The recent COVID-19, a viral outbreak calls for a high demand for non-conventional antiviral
agents that can reduce the risk of infections and promote fast recovery. Fermented foods and …

Fermented foods represent an important segment of current food markets, especially
traditional or ethnic food markets. The demand for efficient utilization of agrowastes, together …

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 …

Suan zuo yu is a traditional Chinese fermented product. We explored the microbial diversity,
the dynamic changes of texture and flavor compounds at different fermentation times (up to …

Fish sauce is a special flavored condiment formed by traditional fermentation of low-value
fish in coastal areas, which are consumed and produced in many parts of the world …

The warmed-over flavor (WOF) in surimi gels was characterized by gas chromatography–ion
mobility spectrometry, aroma extract dilution analysis, aroma recombination, and omission …

Fermentation is an important way to process and preserve fish. It not only gives the product a
unique flavor and texture, but it also contributes to increased nutritional value and better …

This study assessed the influence of lactic acid bacteria (LAB) on the physicochemical
characteristics of low-salt fermented Mackerel (Pneumatophorus japonicus) seasonings …

As an easily spoiled source of valuable proteins and lipids, fish is preserved by fermentation
in many cultures. Over time, diverse types of products have been produced from fish …