Kayitesi, EugenieOnojakpor, Ogheneyoma SuzanMoyo, Siphosanele Mafa2023-11-282023-11-282023-01Kayitesi, E., Onojakpor, O. & Moyo, S.M. 2023, 'Highlighting the impact of lactic-acid-bacteria-derived flavours or aromas on sensory perception of African fermented cereals', Fermentation, vol. 9, no. 2, art. 111, pp. 1-19, doi : 10.3390/fermentation9020111.2311-5637 (online)10.3390/fermentation9020111http://hdl.handle.net/2263/93494Sensory characteristics and flavour profiles of lactic-acid-fermented foods are influenced by lactic acid bacteria (LAB) metabolic activities. The flavour compounds released/produced are directly linked to the sensory characteristics of fermented cereals. African fermented cereals constitute a staple, frequently consumed food group and provide high energy and essential nutrients to many communities on the continent. The flavour and aroma characteristics of fermented cereal products could be correlated with the metabolic pathways of fermenting microorganisms. This report looks at the comprehensive link between LAB-produced flavour metabolites and sensory attributes of African fermented cereals by reviewing previous studies. The evaluation of such data may point to future prospects in the application of flavour compounds derived from African fermented cereals in various food systems and contribute toward the improvement of flavour attributes in existing African fermented cereal products.en© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).African fermented cerealsLactic acid bacteria (LAB)Sensory perceptionFlavour compoundAroma compoundSDG-02: Zero hungerArticle