Hannemann Lea, Klauss Raphaela, Gleissle Anne, Heinrich Patrick, Braunbeck Thomas, Zhang Yanyan
Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany.
Department of Soft Matter Science and Dairy Technology, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstr. 21, 70599 Stuttgart, Germany.
J Agric Food Chem. 2025 May 21;73(20):12433-12444. doi: 10.1021/acs.jafc.5c01359. Epub 2025 May 8.
To address the sourish off-aroma of acid whey and enhance its upcycling, a new basidiomycete -mediated fermentation system was developed using pure acid whey as the sole substrate. A pleasant sweetish and marzipan-like odor was perceived after fermentation within 7 d at 24 °C in darkness, which was shaped from key contributors including 4-methoxybenzaldehyde (odor activity value (OAV) 878), 3-methylbutanal (OAV 511), 3,4-dimethoxybenzaldehyde (OAV 50), and benzaldehyde (OAV 28). The typical sweetish and almond-like odor persisted well after ultrahigh-temperature processing, though its intensity decreased slightly. Concurrently, the fermentation reduced lactose from 52 to 20 g/L but increased the contents of essential amino acids like threonine, leucine, and lysine. No significant cytotoxicity or genotoxicity differences were found between fermented and unfermented whey. Overall, the study highlights the capability of fermentation to enhance the flavor of acid whey, offering a promising approach for creating nutritional and flavorful acid-whey-based products.
为了解决酸性乳清的酸臭味并加强其升级利用，开发了一种新的担子菌介导的发酵系统，该系统使用纯酸性乳清作为唯一底物。在24°C黑暗条件下发酵7天之后，能闻到一种宜人的甜味和类似杏仁蛋白软糖的气味，这种气味由关键成分形成，包括4-甲氧基苯甲醛（气味活度值（OAV）878）、3-甲基丁醛（OAV 511）、3,4-二甲氧基苯甲醛（OAV 50）和苯甲醛（OAV 28）。经过超高温处理后，典型的甜味和杏仁味仍能很好地保留，尽管其强度略有下降。同时，发酵使乳糖含量从52克/升降至20克/升，但增加了苏氨酸、亮氨酸和赖氨酸等必需氨基酸的含量。发酵乳清和未发酵乳清之间未发现明显的细胞毒性或遗传毒性差异。总体而言，该研究突出了发酵增强酸性乳清风味的能力，为生产营养丰富且美味的酸性乳清基产品提供了一种有前景的方法。
