Combined physical fields stimuli applied during post-fermentation stage to enhance volatilome features and inhibit off-flavor of fermented liver paste

Key Points

• 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.