Nacchio Bárbara Luciana, Avila Hael Natividad, Medina Roxana Beatriz, Garro Marisa Selva
Centro de Referencia para Lactobacilos (CERELA)-CONICET-CCT NOA Sur, San Miguel de Tucumán, Chacabuco 145 (T4000ILC), Tucumán, Argentina.
Facultad de Agronomía y Zootecnia, Universidad Nacional de Tucumán, San Miguel de Tucumán, Avda. Pte. N. Kirchner 1900 (T4000INH), Tucumán, Argentina.
J Food Sci Technol. 2022 May;59(5):1948-1957. doi: 10.1007/s13197-021-05210-5. Epub 2021 Jul 18.
Consumption of soybean-based foods is affected by the flavor of the legume; due to the presence of undesirable compounds called "beany flavors". To solve this problem, the influence of solid state fermentation by lactobacilli on the production of volatile compounds in soybean paste was determined. The volatile's production was measured by gas chromatography. Forty compounds were identified in the different soybean pastes studied. The results showed that fermentation stimulates the production of desirable volatile compounds in foods such as ketones (22-75%) and decreased unpleasant compounds (10-84%).The consumers acceptance study showed that a group of participants (30% approximately) preferred the fermented samples associated with sweet and acid aroma like yogurt. In conclusion, the fermentation positively influences the generation of desirable volatile compounds and completely reduces hexanal in one sample. Therefore, fermentation with the studied strains is a valid strategy to modify the aroma profile of a soybean-based food matrix.
The online version contains supplementary material available at 10.1007/s13197-021-05210-5.
基于大豆的食品的消费受到豆类风味的影响；这是由于存在名为“豆腥味”的不良化合物。为了解决这个问题，测定了乳酸菌固态发酵对豆瓣酱中挥发性化合物产生的影响。挥发性物质的产生通过气相色谱法进行测定。在所研究的不同豆瓣酱中鉴定出了40种化合物。结果表明，发酵促进了食品中如酮类（22 - 75%）等理想挥发性化合物的产生，并减少了不良化合物（10 - 84%）。消费者接受度研究表明，一组参与者（约30%）更喜欢具有类似酸奶的甜酸香气的发酵样品。总之，发酵对理想挥发性化合物的产生有积极影响，并在一个样品中完全降低了己醛含量。因此，用所研究的菌株进行发酵是改变基于大豆的食品基质香气特征的有效策略。
在线版本包含可在10.1007/s13197 - 021 - 05210 - 5获取的补充材料。
