Probiotics as a Sources of Aromas in Functionnal Food: Selected Examples and Analytical Methodology (chap.5)

Probiotics play an important role in functional foods by generating natural aromas that are fundamental for the acceptability of such products by consumers. Selected strains are added to conventional functional foods, not just for health properties but also for their capability to improve flavor and overall taste. Beyond their applications to functional dairy products, the use of microorganisms for the aroma in-situ generation is now expanded to meat and plant-based products. However, aromas produced by probiotics are often complex and all odor
compounds are not always suitable to all foodstuff types. Therefore, it is also valuable to overview, in the present chapter, the specific analytical methodology currently used for characterizing and selecting interesting aroma compounds.