The aim of this review is to describe the volatile aroma compounds of green coffee beans
and evaluate sources of variation in the formation and development of coffee aroma through …

Interest in fermented foods is increasing because fermented foods are promising solutions
for more secure food systems with an increased proportion of minimally processed plant …

In recent years, vessels have been discovered that contain the remains of wine with an age
close to 7000 years. It is unclear whether, in ancient times, humans accidentally stumbled …

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 …

Aroma compounds provide attractiveness and variety to alcoholic beverages. We discuss
the molecular biology of a major subset of beer aroma volatiles, fruity and floral compounds …

Cured cocoa beans are obtained through a post-harvest, batchwise process of fermentation
and drying carried out on farms in the equatorial zone. Fermentation of cocoa pulp-bean …

The yeast Saccharomyces cerevisiae has been instrumental in the fermentation of foods and
beverages for millennia. In addition to fermentations like wine, beer, cider, sake, and bread …

Highlights•Bacilli are widely present in food fermentations from seeds, pulses, or
tubers.•Food fermentations with bacilli are carried out in Asia, Africa, and South …

The traditional dry sausage is highly appreciated in China because of its unique quality
characteristics, but it contains high salt content. Hence, this study aimed to evaluate the …

Freshness, although it is a concept difficult to define in wines, can be understood as a
combination of different circumstances. Organolepticwise, bluish red, floral and fruity, more …