Flavor of lactic acid fermented malt based beverages: Current status and perspectives

•Malt wort is a proper substrate for lactic acid fermentation and functional beverage production.•Flavor improvement of lactic acid fermented malt beverages is crucial for its future expansion.•Existing data and knowledge gap on the flavor of cereal beverages were outlined.•Poor sensory profile, lack of consumer acceptance and process technology are the shortcomings.•Fermentation process management and starter culture selection could improve the flavor.