El Youssef Cynthia, Bonnarme Pascal, Fraud Sébastien, Péron Anne-Claire, Helinck Sandra, Landaud Sophie
General Mills Yoplait, Vienne Technical Center, 38205 Vienne, France.
Université Paris-Saclay, INRAE, AgroParisTech, UMR SayFood, 78850 Thiverval-Grignon, France.
Foods. 2020 Mar 17;9(3):349. doi: 10.3390/foods9030349.
Consumer demands for plant-based products have increased in recent years. However, their consumption is still limited due to the presence of off-flavor compounds, primarily beany and green notes, which are mainly associated with the presence of aldehydes, ketones, furans, and alcohols. To overcome this problem, fermentation is used as a lever to reduce off-flavors. A starter culture of lactic acid bacteria (LAB) was tested in a 4% pea protein solution with one of the following yeasts: , , or . The fermented samples were evaluated by a sensory panel. Non-fermented and fermented matrices were analyzed by gas chromatography coupled with mass spectrometry to identify and quantify the volatile compounds. The sensory evaluation showed a significant reduction in the green/leguminous attributes of pea proteins and the generation of new descriptors in the presence of yeasts. Compared to the non-fermented matrix, fermentations with LAB or LAB and yeasts led to the degradation of many off-flavor compounds. Moreover, the presence of yeasts triggered the generation of esters. Thus, fermentation by a co-culture of LAB and yeasts can be used as a powerful tool for the improvement of the sensory perception of a pea protein-based product.
近年来，消费者对植物基产品的需求有所增加。然而，由于存在异味化合物，主要是豆腥味和青味，其消费仍然有限，这些异味主要与醛、酮、呋喃和醇的存在有关。为了克服这个问题，发酵被用作减少异味的手段。在4%的豌豆蛋白溶液中，用以下酵母之一测试了乳酸菌（LAB）的发酵剂培养物： 、 或 。由感官小组对发酵样品进行评估。通过气相色谱-质谱联用对未发酵和发酵后的基质进行分析，以鉴定和定量挥发性化合物。感官评价表明，在有酵母存在的情况下，豌豆蛋白的青味/豆腥味特征显著降低，并产生了新的风味描述词。与未发酵的基质相比，用LAB或LAB与酵母进行发酵导致许多异味化合物的降解。此外，酵母的存在引发了酯的生成。因此，LAB和酵母的共培养发酵可作为改善豌豆蛋白基产品感官品质的有力工具。
