Flavor formation through lactic acid bacteria metabolism in traditional Chinese fermented vegetable products

Abstract Fermented vegetables are globally appreciated for their distinctive flavors and advantageous health effects. Fermentation enhances the nutritive quality, flavor, and lifespan of food products. Fermented vegetable flavor profiles are intricately linked to microbiota assessment and progression. Flavor primarily consists of taste, aroma, tactile and temperature factors. Several metabolic pathways produce flavor-active compounds from precursors found in the raw materials. This review assesses the role of lactic acid bacteria in influencing metabolic pathways, including lipid metabolism, as well as carbohydrate and amino acid metabolism, which are responsible for producing aromatic compounds that contribute to flavor formation in fermented vegetables. Moreover, the review highlights key factors (temperature, pH, salts levels, oxygen availability and substrate availability) that affect flavor formation, and explores flavor profile of popular Chinese fermented vegetable products, such as Sauerkraut, Sichuan paocai, Dongbei suancai, and Jiangxi yancai that are widely consumed in.