Creation of microbial bio-aroma wheel design according to smell attributes and multivariate exploratory methods

Abstract

Microbial bio-aroma synthesized from biowaste, and its marketing is an emerging aspect of future research due to their benefits. However, the sensory lexicon of bio-aroma has not yet been developed so far. This study aims to identify the smell characteristics of bio-aroma produced by fermentative yeast Kluyveromyces marxianus by solid-state fermentation, where the sample was extracted from fermented sugarcane bagasse (FSB), sweet lemon peel (FSLP), and pomegranate peel (FPP). A group of 49 respondents participated in this sensory analysis; the generated data reveal that a total of 29, 35, and 26 aroma essences gets from FSB, FSLP, and FPP, respectively. Multiple factor analysis was performed using XLSTAT 2022.1 version, and hierarchical clustering was used to classify the different cluster levels of aroma attributes. An aroma wheel is designed according to the attributes of classified aroma (smell). This bio-aroma has prospects for application in food, pharmaceuticals, and cosmetic products.

Practical Applications

This fermented bio-waste aroma lexicon will be helpful to academicians, researchers, flavorist and consumers to understand the precise description and basic terms. It also make them aware about a natural alternative source of flavor and aroma ingredients. It can be used as a sustainable additive for food, pharmaceutical, and cosmetic industries in the future.