Food Chemistry and Food Development, Department of Biochemistry, University of Turku, FI-20014, Finland.
Natural Resources Institute Finland, Production Systems, FI-31600 Jokioinen, Finland.
Food Chem. 2021 Jun 1;346:128852. doi: 10.1016/j.foodchem.2020.128852. Epub 2020 Dec 10.
Lupine (Lupinus sp.) is a valuable source of plant proteins. There is little knowledge on the impact of food processing on composition and sensory properties of lupine products. In this research, we investigated the impact of fermentation with five starters of lactic acid bacteria on the sensory quality and flavor-active compounds in dairy analogues prepared from sweet lupine (Lupinus angustifolius L.). The sensory qualities of unfermented and fermented products were studied with generic descriptive analysis and affective tests. Acids and sugars were analyzed with GC-FID and volatiles with HS-SPME-GC-MS and GC-O. Fermentation increased sourness and 'vinegar' odor and reduced the 'beany' odor and flavor as well as the unpleasantness of flavor. Formation of volatiles during the fermentation was dependent on the starters. However, all fermentations increased the contents of lactic, acetic, and hexanoic acids, while reducing the contents of hexanal, described as 'grassy' in the unfermented lupine sample.
羽扇豆（羽扇豆属）是植物蛋白质的宝贵来源。然而，关于食品加工对羽扇豆产品成分和感官特性的影响，人们知之甚少。在这项研究中，我们研究了发酵用五种乳酸菌发酵对由甜羽扇豆（窄叶羽扇豆）制备的乳制品类似物的感官质量和风味活性化合物的影响。使用通用描述性分析和情感测试研究了未发酵和发酵产品的感官质量。用 GC-FID 分析酸和糖，用 HS-SPME-GC-MS 和 GC-O 分析挥发物。发酵增加了酸味和“醋”气味，降低了“豆腥味”和风味以及风味的不愉快感。发酵过程中挥发性物质的形成取决于起始剂。然而，所有发酵都增加了乳酸、乙酸和己酸的含量，同时降低了未发酵羽扇豆样品中描述为“草味”的己醛的含量。
