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1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)

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Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review
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2016-11-01

Zhao, Cindy J., Schieber, Andreas, Gänzle, Michael G.

Fermented foods are valued for their rich and complex odour and taste. The metabolic activity of food-fermenting microorganisms determines food quality and generates odour and taste compounds. This communication reviews the formation of taste-active amino acids, amino acid derivatives and...

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