Univ. Bourgogne Franche-Comté, Institut Agro, PAM UMR A 02.102, F-21000 Dijon, France.
J Agric Food Chem. 2022 Apr 20;70(15):4493-4508. doi: 10.1021/acs.jafc.1c07505. Epub 2022 Apr 6.
Vegetable proteins are in high demand due to current issues surrounding meat consumption and changes in eating habits, but they are still not accepted by consumers due to their strong bitterness, astringent taste, and "beany" off-flavor. This review aimed to give an overview of the "beany" off-flavor and the potential of microorganisms to decrease it. Twenty-six volatile compounds were identified from the literature as contributing to the "beany" off-flavor, and their formation pathways were identified in a legume matrix, pea. Biotechnological ways to improve the flavor by reducing these volatile compounds were then looked over. As aldehydes and ketones are the main type of compounds directly linked to the "beany" off-flavor, alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were focused on. By converting aldehyde and ketones into alcohols or carboxylic acids, these two enzymes have the potential to decrease the off-flavor. The presence of the two enzymes in a selection of microorganisms (, , , , , and ) was done with a catabolism and a bioinformatical study. Finally, the correlation between the presence of the enzyme and the efficacy to improve the flavor was investigated by comparison with the literature. The presence of ADH and/or ALDH in the strain metabolism seems linked to an odor improvement. Especially, a constitutive enzyme (ADH or ALDH) in the catabolism should give better results, showing that some fermentative types are more inclined to better the flavor. Obligatory fermentative strains, with a constitutive ADH, or acetic acid bacteria, with constitutive ADH and ALDH, show the best results and should be favored to reduce the amount of compounds involved in the "beany" off-flavor and diminish that off-flavor in legume proteins.
由于当前肉类消费和饮食习惯的变化，植物蛋白的需求很高，但由于其强烈的苦味、涩味和“豆腥味”，消费者仍然不接受它们。本综述旨在概述“豆腥味”以及微生物降低其的潜力。从文献中鉴定出 26 种挥发性化合物对“豆腥味”有贡献，并在豆类基质豌豆中确定了它们的形成途径。然后研究了通过减少这些挥发性化合物来改善风味的生物技术方法。由于醛和酮是与“豆腥味”直接相关的主要化合物类型，因此重点研究了醇脱氢酶（ADH）和醛脱氢酶（ALDH）。这两种酶通过将醛和酮转化为醇或羧酸，有可能降低异味。通过对（、、、、、）的选微生物进行酶的代谢和生物信息学研究，确定了它们是否存在这两种酶。最后，通过与文献比较，研究了酶的存在与改善风味的功效之间的相关性。酶在菌株代谢中的存在似乎与气味改善有关。特别是，代谢中存在组成型酶（ADH 或 ALDH）应该会产生更好的结果，这表明一些发酵类型更倾向于改善风味。组成型 ADH 的必需发酵菌株，或具有组成型 ADH 和 ALDH 的醋酸菌，显示出最佳的效果，应该优先选择以减少“豆腥味”相关化合物的含量并减少豆类蛋白中的这种异味。
