Metabolite-Pool Networks and Biological–Non-Enzymatic Synergy in Volatile Flavor Formation by Lactic Acid Bacteria in Fermented Foods: A Review
Volatile flavor compounds (VFCs) are major determinants of sensory quality in fermented foods. In lactic acid bacteria (LAB)-containing systems, their formation reflects precursor metabolism, strain-specific metabolic capacity, environmental and community regulation, and non-enzymatic chemistry. This review develops an...