Zhang Xue, Tian Wenli, Xie Bijun, Sun Zhida
College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
College of Food Engineering, Henan University of Animal Husbandry and Economy, Zhengzhou 450011, China.
Foods. 2022 Aug 13;11(16):2445. doi: 10.3390/foods11162445.
This study aimed to evaluate the influence of fermentation on the levels of free amino acids (FAAs) and variations of volatile odorants in four groups of chickpea milk. Electronic nose (E-nose) and gas chromatography-mass spectrometry (GC-MS) data were subjected to mutual validation. W2S and W3S sensors of E-nose were sensitive to volatile constituents in the four groups of unfermented and fermented specimens. After fermentation, the levels of FAAs in the four groups of specimens decreased to varying degrees. Additionally, there were remarkable differences in the types and contents of volatile odor substances in all specimens before and after fermentation. The principal component analysis findings based on E-nose identified the changes of volatile odorants in all specimens before and after fermentation. GC-MS identified 35 and 55 volatile flavor substances in unfermented and fermented specimens, respectively. The varieties of volatile odor substances in fermented chickpea milk (FCM) with papain treatment plus yam addition (38) were more than those in FCM (24), indicating that the coupled treatment of enzymolysis and yam addition could enrich the volatile odorants in fermented specimens. After probiotic fermentation, the contents of off-flavor substances decreased to a certain extent, and key aroma substances such as 2,3-pentanedione, 2,3-butanedione, and heptyl formate were detected. These results demonstrated that lactic acid bacterial fermentation on the basis of enzymolysis and yam addition could be utilized as a feasible approach to improve the flavor of plant-based products adopting chickpea as the original ingredient.
本研究旨在评估发酵对四组鹰嘴豆奶中游离氨基酸（FAA）水平及挥发性气味物质变化的影响。对电子鼻（E-nose）和气相色谱 - 质谱联用仪（GC-MS）数据进行相互验证。E-nose的W2S和W3S传感器对四组未发酵和发酵样品中的挥发性成分敏感。发酵后，四组样品中的FAA水平均有不同程度下降。此外，所有样品发酵前后挥发性气味物质的种类和含量存在显著差异。基于E-nose的主成分分析结果确定了所有样品发酵前后挥发性气味物质的变化。GC-MS分别在未发酵和发酵样品中鉴定出35种和55种挥发性风味物质。木瓜蛋白酶处理加山药添加的发酵鹰嘴豆奶（FCM）（38种）中的挥发性气味物质种类多于FCM（24种），表明酶解和山药添加的联合处理可丰富发酵样品中的挥发性气味物质。益生菌发酵后，异味物质含量有一定程度降低，并检测到2,3 - 戊二酮、2,3 - 丁二酮和甲酸庚酯等关键香气物质。这些结果表明，在酶解和山药添加基础上的乳酸菌发酵可作为改善以鹰嘴豆为原料的植物性产品风味的可行方法。
