ScholarWorks@중앙대학교

초록

Yeast shares a longer than 10 000-year history with humans in food fermentation by producing various volatile flavor compounds that contribute to the final taste and aroma of foods. Yeast-associated volatile flavor compounds include esters, benzenoids, sulfur compounds, and phenolic derivatives, and these enhance the sensory complexity of fermented foods and beverages. Genome-scale technologies have advanced and transformed our understanding of the genetic and evolutionary drivers of volatile flavor diversity. The conventional approach to aroma enrichment and flavor balancing through single-strain optimization has been redefined through yeast co-fermentation strategies such as the pairing of Saccharomyces cerevisiae with non-conventional yeast species. This mini-review summarizes the latest genomic insights into volatile flavor compound formation through ester, benzenoid, sulfur, and phenolic pathways in various yeast species and highlights the shaping of the next generation of food fermentation innovation via co-fermentation combined with omics analysis, followed by a future perspective on synthetic biology for industrial applicability. © The Author(s) 2025. Published by Oxford University Press on behalf of FEMS.

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