The bacteria, yeast and fungi involved in the fermentation of foods play a significant role in shaping the aroma profile of the final product. Starting materials consist of many precursor molecules that can be transformed into aroma-active compounds through microbial activity, thereby contributing towards a more desired product. By monitoring the timing, mechanisms, and reasons for the release of these compounds, we can work towards achieving a more consistent aroma profile within fermentations, which still remains one of the biggest challenges for producers. This Special Issue contains studies in this field of aroma compound evolution, further advancing our understanding of this topic.

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