Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk

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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Bibliographic Details
Main Authors: Xue Zhang, Wenli Tian, Bijun Xie, Zhida Sun
Format: Article
Language:English
Published: MDPI AG 2022-08-01
Series:Foods
Subjects:
chickpea milk
plant-based
yam addition
GC-MS
electronic nose
odorants substances
Online Access:https://www.mdpi.com/2304-8158/11/16/2445

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