Natural fermentation has played a major role in food flavor for millennia. In this presentation we will review some fermented foods, their flavors and the conditions and microbes that create them. Particular biochemical pathways will be discussed with a view to how these can be affected by fermentation conditions and nutrition, and how new fermentation approaches may be employed in the future.

Fermentation flavors – a retrospect and a look forward

Fall 2022 abstracts, posters, and presentations will launch in mid-September.

ACS Fall 2022

The official archive and repository for all ACS Meetings & Expositions abstracts and select posters or presentations.