Journal
FOOD RESEARCH INTERNATIONAL
Volume 152, Issue -, Pages -Publisher
ELSEVIER
DOI: 10.1016/j.foodres.2021.110909
Keywords
Off-flavor reduction; Soy products; Green aldehydes; Basidiomycetes; Fermentation; Gas chromatography– mass spectrometry-olfactometry (GC-MS-O)
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Funding
- Landesgraduiertenforderung Baden-Wurttemberg
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Fermentation can significantly reduce the off-aroma concentration in soy products, as well as decrease the contribution of aldehydes, leading to a decreased perception of green and beany odors.
Soy products are rejected by Western consumers because of their green and beany off-aroma. The off-aroma profiles of typical soy products (soy drink and soy protein isolate) were analyzed and forty-five regions imparting green and beany odor impressions were perceived after application of direct immersion-stir bar sorptive extraction coupled with gas chromatography-mass spectrometry-olfactometry. After a fermentation of 28 h with Lycoperdon pyriforme the intensity of the off-aroma was reduced. Accordingly, thirteen and fourteen of the thirty-five quantified compounds were significantly decreased after fermentation of soy drink and soy protein isolate, respectively. The major off-aroma contributors, aldehydes, were reduced during fermentation and their degradation products were analyzed. The following bio-pathways were suggested (i) saturated aldehydes were reduced to the corresponding alcohols with increased odor threshold, leading to less intense sensorial perception, and (ii) di-unsaturated aldehydes did not form any odor-active substance in the volatile spectrum. Both of the phenomena explained the decreased sensorial perception of the off-aroma.
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