Enhanced volatilome features were achieved through specific physical fields during the post-fermentation phase, reducing the occurrence of off-flavors.
Key evidence showed a significant reduction in off-flavor compounds in liver paste subjected to this method compared to untreated samples, underscoring its effectiveness.
Observational analysis of fermented liver paste highlighted the role of combined stimuli, like electromagnetic and acoustic fields, during post-fermentation for flavor enhancement.
Findings suggest that applying physical fields could optimize the sensory quality of fermented products, indicating a novel approach for flavor improvement.