Advancements in Aroma-Generating Mechanisms and Applications of Aroma-Producing Yeasts in Fermented Foods

As consumers increasingly pursue foods with superior quality and enriched flavor, fermented products have attracted considerable attention due to their unique sensory properties and nutritional advantages. Aroma-producing yeasts, as pivotal microbial catalysts in fermentation processes, are widely utilized in the production of a broad range of fermented foods, including alcoholic beverages, fermented dough-based products, and fermented soybean products. This review synthesizes recent research progress on aroma-producing yeasts in fermented foods, beginning with a systematic overview of their taxonomic classification and key biological characteristics. The primary aroma-active metabolites synthesized by these yeasts are esters and alcohols, which play a decisive role in determining the flavor profiles of fermented food products. Next, the mechanisms underlying aroma biosynthesis in these yeasts are elaborated. By regulating metabolic pathways, these yeasts synthesize a diverse array of aromatic metabolites, which in turn impart unique sensory attributes to fermented foods. In-depth exploration of these mechanisms not only facilitates the clarification of the functional roles of aroma-producing yeasts during fermentation but also establishes a solid theoretical foundation for further optimizing the flavor quality of fermented products. Lastly, the current application status of aroma-producing yeasts in fermented food manufacturing is summarized. This review offers valuable insights and guidance for the innovative development of the fermented food industry, while concurrently promoting in-depth research and expanded industrial application of aroma-producing yeasts in the field of food science and technology.