{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,21]],"date-time":"2026-10-21T02:52:18Z","timestamp":1792551138926,"version":"4.5.0"},"reference-count":79,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,4,4]],"date-time":"2023-04-04T00:00:00Z","timestamp":1680566400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Accelerating Higher Education Expansion and Development (AHEAD) operation","award":["AHEAD\/PhD\/R3\/Agri\/394"],"award-info":[{"award-number":["AHEAD\/PhD\/R3\/Agri\/394"]}]},{"name":"Ministry of Education, Sri Lanka","award":["AHEAD\/PhD\/R3\/Agri\/394"],"award-info":[{"award-number":["AHEAD\/PhD\/R3\/Agri\/394"]}]},{"name":"University of Otago doctoral scholarship","award":["AHEAD\/PhD\/R3\/Agri\/394"],"award-info":[{"award-number":["AHEAD\/PhD\/R3\/Agri\/394"]}]},{"name":"New Zealand Ministry of Business, Innovation and Employment","award":["AHEAD\/PhD\/R3\/Agri\/394"],"award-info":[{"award-number":["AHEAD\/PhD\/R3\/Agri\/394"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Health, environmental and ethical concerns have resulted in a dramatic increase in demand for plant-based dairy analogues. While the volatile organic compounds (VOCs) responsible for the characteristic flavours of dairy-based products have been extensively studied, little is known about how to reproduce such flavours using only plant-based substrates. As a first step in their development, this review provides an overview of the VOCs associated with fermented (bacteria and\/or fungi\/yeast) vegetable and fruit substrates. Following PRISMA guidelines and using two English databases (Web of Science and Scopus), thirty-five suitable research papers were identified. The number of fermentation-derived VOCs detected ranged from 32 to 118 (across 30 papers), while 5 papers detected fewer (10 to 25). Bacteria, including lactic acid bacteria (LAB), fungi, and yeast were the micro-organisms used, with LAB being the most commonly reported. Ten studies used a single species, 21 studies used a single type (bacteria, fungi or yeast) of micro-organisms and four studies used mixed fermentation. The nature of the fermentation-derived VOCs detected (alcohols, aldehydes, esters, ketones, acids, terpenes and norisoprenoids, phenols, furans, sulphur compounds, alkenes, alkanes, and benzene derivatives) was dependent on the composition of the vegetable\/fruit matrix, the micro-organisms involved, and the fermentation conditions.<\/jats:p>","DOI":"10.3390\/molecules28073236","type":"journal-article","created":{"date-parts":[[2023,4,5]],"date-time":"2023-04-05T02:11:41Z","timestamp":1680660701000},"page":"3236","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":118,"title":["Flavour Volatiles of Fermented Vegetable and Fruit Substrates: A Review"],"prefix":"10.3390","volume":"28","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5044-6022","authenticated-orcid":false,"given":"Sarathadevi","family":"Rajendran","sequence":"first","affiliation":[{"name":"Department of Food Science, University of Otago, Dunedin 9054, New Zealand"},{"name":"Department of Agricultural Chemistry, Faculty of Agriculture, University of Jaffna, Kilinochchi 42400, Sri Lanka"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3975-151X","authenticated-orcid":false,"given":"Patrick","family":"Silcock","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Otago, Dunedin 9054, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7890-8970","authenticated-orcid":false,"given":"Phil","family":"Bremer","sequence":"additional","affiliation":[{"name":"Department of Food Science, University of Otago, Dunedin 9054, New Zealand"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,4,4]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"342","DOI":"10.1038\/sj.ejcn.1602320","article-title":"Consumers\u2019 readiness to eat a plant-based diet","volume":"60","author":"Lea","year":"2006","journal-title":"Eur. 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