Table 3.

Different aroma compounds produced by lactic and acetic acid bacteria strains.

Bacteria	Compounds	Matrix	Aroma	Ref.
Lactic Acid Bacteria
Lactobacillus brevis	Methanethiol	Merlot wine	Unpleasant sulfur aroma	[93]
	3-(methylsulfanyl) propan-1-ol		Meaty aroma (<10 μM)
Lactobacillus plantarum	Linalool, 2 phenyl-ethanol, 2,3-butanediol, 4-terpineol and geraniol	Fiano wine	Floral, fruity and spicy aroma	[94]
Lactobacillus plantarum	Terpenes, limonene and linalool	Synthetic wine	Flowery-citric aroma	[95]
	Benzyl alcohol and b-phenyl-ethyl-alcohol		Rose-like odor
Oenococcus oeni and Lactobacillus spp.	Terpenes, norisoprenoids, phenols and vanillins	Synthetic wine	Alcohol and dried sensory descriptors. Fruity aroma	[96]
Oenococcus oeni and Lactobacillus plantarum	2 phenyl-ethanol, 2,3-butanediol, ethyl-lactate, terpenes and vanillate derivatives	Shiraz wine	Fruity, floral, earthy/nutty aromas	[97]
Oenococcus oeni	Ethyl esters	Wine	Fruit-like	[98]
Oenococcus oeni	2-phenylethanol, terpenes, lactic acid ethyl-ester and succinic acid, diethyl-ester	Riesling wine	Rose notes, fruity and floral notes	[99]
Oenococcus oeni	Hexanol, 3-methylbutylester, acid esters	Chardonnay wine	Green and herbaceous, banana notes and fruity aroma
Oenococcus oeni	Substituted ethyl esters: i.e., (2S)-2-hydroxy-n-me-thylpentanoic acid	Merlot wine	Black-berry and jammy-fruit notes	[100]
Oenococcus oeni	Fruity esters and lower production of alcohols and terpenes	Black raspberry wine	Strong fruity and slight notes of solvent and herbaceous	[101]
Leuconostoc	Phenyl-ethyl acetate	Black glutinous rice wine	Sweet, floral aroma	[102]
Leuconostoc	2,3-butanediol		Buttery aroma
LAB commercial starter	Diacetyl, ethyl acetate, ethyl lactate, mono-ethyl and diethyl succinate	Single-varietal red wines	Fruity, smoked/toasted.	[103]
Acetic Acid Bacteria
Acetobacter	Ethyl esters	Highland barley wine	Fruity, grape-like aroma	[104]
	Acetic acid		Vinegar
Acetobacter aceti	2PA, 3-methyl butanol, ethyl acetate	Pineapple wine	Floral-fruity aroma	[105]
Gluconobacter	Tartaric and citric acid, ethyl esters	Black glutinous rice wine	Acid and fruity aroma	[106]