The complexity of metabolic pathways and enzymatic mechanisms of LAB

The gap

Evidence profile

Sourced from the stated research gap and future-work section and stated challenges and abstract of the source papers, classified as general, drawn from work published between 2022 and 2026, spanning 4 journals. Those papers have been cited 77 times in total.

Supporting evidence — 5 representative gaps

• CHEMICAL STRUCTURE OF AROMA AND VOLATILE FLAVOR COMPOUNDS OF SOME FISH, PROCESSED FISH, FISHERY PRODUCTS AND PRAWN OF JAPAN (2026) · Zenodo (CERN European Organization for Nuclear Research) · doi

  The research identifies a gap in the understanding of the chemical structure of aroma and volatile flavor compounds of fish, processed fish, fishery products, and prawn of Japan. The identification of volatile flavor compounds is important for understanding the flavor profile of fish and fishery products.

  generalstated research gapevidence 5/5
  Keywords: research identifies gap understanding chemical structure aroma volatile
• The Impact of Mechanized and Traditional Processes on Microbial Diversity and Volatile Flavor Compound Formation During Xifeng Baijiu Fermentation (2024) · Foods · cited 12× · doi

  further study on the effects of mechanized and traditional processes on microbial diversity and volatile flavor compound formation, - investigation of the role of Kazachstania and Naumovozyma in the middle and late fermentation stages, - analysis of the flavor substances in the fermented grains from different workshops

  generalfuture-work sectionevidence 5/5
  Keywords: further study effects mechanized traditional processes microbial diversity
• Temporal Profile of the Microbial Community and Volatile Compounds in the Third-Round Fermentation of Sauce-Flavor baijiu in the Beijing Region (2024) · Foods · cited 24× · doi

  The study faces the challenge of understanding the complex interactions between microbial communities and fermentation parameters. The study needs to overcome the difficulty of detecting and quantifying volatile compounds in the fermented grains. The study aims to address the challenge of comparing and analyzing the differences in flavor compounds between sauce-flavor baijiu produced in different regions.

  generalstated challengesevidence 5/5
  Keywords: study faces challenge understanding complex interactions between microbial
• Multi‐omics dissection of phyllospheric microbial succession and volatile flavor compound formation in cigar tobacco during fermentation (2026) · Journal of the Science of Food and Agriculture · doi

  BACKGROUND: Fermentation plays a critical role in determining the quality and aroma of cigar tobacco; however, the interactions between phyllospheric microbial succession and volatile flavor compound (VFC) formation remain insufficiently understood.

  generalabstractevidence 5/5
  Keywords: background fermentation plays critical role determining quality aroma cigar tobacco interactions phyllospheric microbial succession volatile
• The way of Qu‐making significantly affected the volatile flavor compounds in Huangjiu (Chinese rice wine) during different brewing stages (2022) · Food Science & Nutrition · cited 41× · doi

  The volatile flavor compounds of Huangjiu (Chinese rice wine) brewed from different raw materials were obviously different, but there were few studies on the volatile flavor compounds of Huangjiu brewed from different wheat Qu at different brewing stages.

  generalabstractevidence 4/5
  Keywords: different volatile flavor compounds huangjiu brewed chinese rice wine materials obviously there wheat brewing stages

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