Recent advances in analytical approaches for aroma interaction of fermented foods: A review

The research of aroma interaction in fermented food is of great significance for in-depth analysis of aroma formation mechanism. The analytical approach for aroma interaction is the bridge between aroma perception and interaction mechanism. This review firstly introduces the traditional analytical approaches of aroma compounds in fermented foods, then the commonly used and novel analytical approaches of aroma interactions based on odor threshold, odor intensity, release/retention, spectroscopy and computational chemistry of aroma compounds in binary mixture, as well as in multi-component mixture, are discussed in detail and systematically. The advantages and disadvantages of these analytical approaches are also discussed. Finally, the bottom-up and top-down strategies for flavor design of fermented foods are put forward. With in-depth understanding of aroma interactions and the development of big data and artificial intelligence, it is conducive to the development and innovation of the new generation of microbial food or new food and food-drink pairing.