Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk
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 sen...
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MDPI AG
2022-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/16/2445 |
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| author | Xue Zhang Wenli Tian Bijun Xie Zhida Sun |
| author_facet | Xue Zhang Wenli Tian Bijun Xie Zhida Sun |
| author_sort | Xue Zhang |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-09T09:56:56Z |
| format | Article |
| id | doaj.art-050f344f96e0425089d83d04e3cb93ad |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T09:56:56Z |
| publishDate | 2022-08-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-050f344f96e0425089d83d04e3cb93ad2023-12-01T23:42:28ZengMDPI AGFoods2304-81582022-08-011116244510.3390/foods11162445Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea MilkXue Zhang0Wenli Tian1Bijun Xie2Zhida Sun3College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaInstitute of Apicultural Research, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaCollege of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, ChinaThis 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.https://www.mdpi.com/2304-8158/11/16/2445chickpea milkplant-basedyam additionGC-MSelectronic noseodorants substances |
| spellingShingle | Xue Zhang Wenli Tian Bijun Xie Zhida Sun Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk Foods chickpea milk plant-based yam addition GC-MS electronic nose odorants substances |
| title | Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk |
| title_full | Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk |
| title_fullStr | Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk |
| title_full_unstemmed | Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk |
| title_short | Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk |
| title_sort | insight into the influence of lactic acid bacteria fermentation on the variations in flavor of chickpea milk |
| topic | chickpea milk plant-based yam addition GC-MS electronic nose odorants substances |
| url | https://www.mdpi.com/2304-8158/11/16/2445 |
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