Chapter 16.1, Problem 7RQ

Summary Introduction

To review:

The contribution of minor fermentation reactions in the flavor of food.

Introduction:

The process of fermentation results in fermented products. These fermented products have various characteristics such as flavor, composition, and quality. The flavor depends upon many factors, which include the type of organism, substrate, product, amount and phase of production. Fermentation is a process where the chemical substances are broken down by microbes into simpler forms.