Fermenteerides

Fermenteerides are a term used in some Dutch-language fermentation literature to denote compounds that arise during microbial fermentation and are detected as byproducts or aroma-active molecules in fermented foods and beverages. The term is not tied to a single chemical class; there is no universally accepted definition in international chemistry or microbiology.

In practice, fermenteerides describe small to medium-sized organic molecules produced as part of fermentation metabolism. They include a broad range of chemical types such as esters, organic acids, aldehydes, alcohols, and certain sulfur- or nitrogen-containing compounds. Because the concept is semi-phenomenological, different sources may label different substances as fermenteerides.

Analytical identification typically uses GC-MS or LC-MS-based metabolomics to detect and quantify fermenteerides in fermenting systems. The study of fermenteerides intersects flavor science, aroma chemistry, and microbial ecology, since many of these compounds influence aroma and taste or reflect the activity of specific microorganisms or consortia.

Occurrence and relevance: Fermenteerides have been reported across various fermentation contexts, including dairy products, vegetable ferments, and alcoholic beverages. Their perceived relevance ranges from contributors to sensory profiles to indicators of fermentation stage or microbial community structure. Due to the lack of strict definition, the list of compounds considered fermenteerides remains source-dependent, and cross-linguistic standardization has not been established.

See also: fermentation by-products, aroma compounds, fermentation microbiology, metabolomics.