| Title: | Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme |
| Author(s): | Nedele AK; Gross S; Rigling M; Zhang Y; |
| Address: | "Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: ann-kathrin.nedele@uni-hohenheim.de. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: sophie.gross@uni-hohenheim.de. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: marina.rigling@uni-hohenheim.de. Department of Flavor Chemistry, Institute of Food Science and Biotechnology, University of Hohenheim, Fruwirthstr. 12, 70599 Stuttgart, Germany. Electronic address: yanyan.zhang@uni-hohenheim.de" |
| DOI: | 10.1016/j.foodchem.2020.127591 |
| ISSN/ISBN: | 1873-7072 (Electronic) 0308-8146 (Linking) |
| Abstract: | "The consumption of soy drink in Western countries is limited due to its green off-flavor. Hence, fermentation of soy drink with Lycoperdon pyriforme to tailor the aroma has been investigated. After 28 h the green off-flavor was not perceived by 60% of the sensory panel (n = 23). Molecular sensory changes of soy drink during fermentation were decoded by means of direct immersion-stir bar sorptive extraction coupled with gas chromatography-mass spectrometry-olfactometry and aroma dilution analysis. The semi-quantification of key odorants revealed a significant decrease of the representative green odorants (i.e., hexanal, (E)-2-nonenal, (E,E)-2,4-decadienal) of soy drink, among of which hexanal even turned below its odor threshold. The quantitative reduction of these odorants correlated with the organoleptic difference. Besides that, nutritionally relevant parameters of soy drink including protein, fat, and polyphenol content kept consistent during the short fermentation process" |
| Keywords: | Adult *Agaricales Aldehydes/analysis Female Fermentation Fermented Foods/*analysis Food Microbiology Gas Chromatography-Mass Spectrometry Humans Indicator Dilution Techniques Male Middle Aged Odorants/*analysis Olfactometry Soy Milk/*chemistry Taste Volat; |
| Notes: | "MedlineNedele, Ann-Kathrin Gross, Sophie Rigling, Marina Zhang, Yanyan eng Comparative Study England 2020/07/30 Food Chem. 2021 Jan 1; 334:127591. doi: 10.1016/j.foodchem.2020.127591. Epub 2020 Jul 17" |
