Reduction of aldehydes with green odor in soy products during fermentation with Lycoperdon pyriforme and analysis of their degradation products.
Food Res Int
; 152: 110909, 2022 02.
Article
en En
| MEDLINE
| ID: mdl-35181081
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.
Palabras clave
(E)-2-nonenal (PubChem CID: 5283335); (E,E)-2,4-decadienal (PubChem CID: 5283349); Basidiomycetes; Fermentation; Gas chromatographymass spectrometry-olfactometry (GC-MS-O); Green aldehydes; Hexanal (PubChem CID: 6184); Hexanoic acid (PubChem CID: 8892); Hexanol (PubChem CID: 8103); Off-flavor reduction; Soy products
Texto completo:
1
Colección:
01-internacional
Base de datos:
MEDLINE
Asunto principal:
Aldehídos
/
Odorantes
Idioma:
En
Revista:
Food Res Int
Año:
2022
Tipo del documento:
Article
Pais de publicación:
Canadá