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