Factors affected flavor production

Many factors involved in production of flavor which can affect its final products. This include physical, chemical, biological, physiological and genetic factors.

Among them pH, temperature, medium composition, inoculums’ size and strain selection.

-Biological factor
-pH
-Temperature
-Nutrients
-Water activity
-Aeration

Specific microorganisms need to be present in the culture with enough amount of fermentation at economical rate.

The microbiological content can have a significant effect on flavor during production and storage. Unwanted bacteria have to be eliminated.

Bacteria could produce methyl ketones from lipids. Microbial enzymes may also degrade lipids resulting in carbonyl off-flavor compounds.

Nutrients are substances used in the biosynthesis and in the energy production required for microbial growth and product formation.

Temperature influences microbial growth and product synthesis. It should be controlled especially when producing volatile flavors.
Factors affected flavor production