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| Main Authors: | , |
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| Format: | Preprint |
| Published: |
2024
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| Subjects: | |
| Online Access: | https://arxiv.org/abs/2412.10190 |
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| _version_ | 1866909426995167232 |
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| author | Gholamipour-Shirazi, Azarmidokht Mossige, Endre Joachim Lerheim |
| author_facet | Gholamipour-Shirazi, Azarmidokht Mossige, Endre Joachim Lerheim |
| contents | The flavor and aroma development in fermented foods is intricately tied to the mixing dynamics during fermentation. This review explores how variations in mixing influence the physical, chemical, and microbial interactions within fermentation systems, ultimately affecting sensory characteristics such as flavor and aroma. Factors like rheology, shear forces, and fluid flow patterns are critical in mass transfer, microbial activity, and the release of volatile compounds, contributing to fermented products' sensory profile. Examples from common fermented foods -- including bread, yogurt, beer, wine, and cheese -- highlight how controlled mixing can optimize the release of desirable flavor compounds, improve biosynthesis yields, and reduce technological complexity. Understanding these physical interactions is essential for advancing fermentation processes in the food industry, leading to higher product quality, better flavor retention, and enhanced consumer satisfaction. |
| format | Preprint |
| id |
arxiv_https___arxiv_org_abs_2412_10190 |
| institution | arXiv |
| publishDate | 2024 |
| record_format | arxiv |
| spellingShingle | Impact of Mixing on Flavor and Aroma Development in Fermented Foods Gholamipour-Shirazi, Azarmidokht Mossige, Endre Joachim Lerheim Soft Condensed Matter The flavor and aroma development in fermented foods is intricately tied to the mixing dynamics during fermentation. This review explores how variations in mixing influence the physical, chemical, and microbial interactions within fermentation systems, ultimately affecting sensory characteristics such as flavor and aroma. Factors like rheology, shear forces, and fluid flow patterns are critical in mass transfer, microbial activity, and the release of volatile compounds, contributing to fermented products' sensory profile. Examples from common fermented foods -- including bread, yogurt, beer, wine, and cheese -- highlight how controlled mixing can optimize the release of desirable flavor compounds, improve biosynthesis yields, and reduce technological complexity. Understanding these physical interactions is essential for advancing fermentation processes in the food industry, leading to higher product quality, better flavor retention, and enhanced consumer satisfaction. |
| title | Impact of Mixing on Flavor and Aroma Development in Fermented Foods |
| topic | Soft Condensed Matter |
| url | https://arxiv.org/abs/2412.10190 |