Unlocking the secrets of stinky fermented foods: A comprehensive overview of processes, flavor characteristics, fermentation microbiomes, and metabolic pathways

Abstract

Stinky fermented foods, a unique category within traditional fermented foods, have garnered considerable research attention for their distinct flavor profiles. However, a comprehensive review of stinky fermented foods is currently lacking. It is crucial to explore the variety of stinky fermented foods, understand the characteristics and formation mechanisms of stinky-producing compounds, and anticipate future advancements in the food industry. Drawing on thorough literature reviews, this review investigates the connections among the processes, flavor characteristics, fermentation microbiomes, and metabolic pathways found in stinky fermented foods. Notably, the review delves into the key stinky compounds and their production pathways in various fermented foods, with a specific emphasis on the microorganisms responsible for stinky generation. A wide variety of stinky fermented foods exist, categorized into fermented aquatic products, dairy products, soybean products, and vegetables based on raw materials. Common stinky compounds in stinky fermented foods include butyric acid, indole, trimethylamine, sulfide, and p-cresol. Diverse microorganisms predominantly drive the fermentation process of stinky fermented foods through their metabolic activities, including fatty acid oxidation, amino acid metabolism, and sulfur metabolism. Furthermore, future perspectives on stinky fermented foods were proposed to provide valuable suggestions for researchers and industry professionals interested in the production of these foods.