Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Autoren

  • Sabrina Schindler
  • Maximilian Wittig
  • Kateryna Zelena
  • Ulrich Krings
  • Jürgen Bez
  • Peter Eisner
  • Ralf G. Berger

Organisationseinheiten

Externe Organisationen

  • Fraunhofer-Institut für Verfahrenstechnik und Verpackung (IVV)
Forschungs-netzwerk anzeigen

Details

OriginalspracheEnglisch
Seiten (von - bis)330-337
Seitenumfang8
FachzeitschriftFood chemistry
Jahrgang128
Ausgabenummer2
PublikationsstatusVeröffentlicht - 9 März 2011

Abstract

Lupin protein extracts (LPE) are prone to the emission of a beany off-flavour during storage, which confines its application in foods. Fermentation of LPE using several lactic acid bacteria was conducted to reduce off-flavour formation in stored samples. The aroma profile of untreated LPE was compared to those of fermented protein extracts (LPEF). Hexanal and n-hexanol were used as indicator substances of progressing lipid oxidation. The most powerful odourants were evaluated by GC-olfactometry-flavour dilution analysis and identified according to their mass spectra, odour descriptions, and retention indices. Twenty two volatile substances with dilution factors equal to or higher than 100 were determined in both LPE and LPEF, amongst them n-pentanal, n-hexanal, 1-pyrroline, dimethyl trisulfide, 1-octen-3-one, 3-octen-2-one, 1-octen-3-ol, and β-damascenone. The aroma profile was significantly modified by the fermentation process and the off-flavours were reduced and/or masked by newly formed compounds.

ASJC Scopus Sachgebiete

Zitieren

Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius). / Schindler, Sabrina; Wittig, Maximilian; Zelena, Kateryna et al.
in: Food chemistry, Jahrgang 128, Nr. 2, 09.03.2011, S. 330-337.

Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review

Schindler, S, Wittig, M, Zelena, K, Krings, U, Bez, J, Eisner, P & Berger, RG 2011, 'Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)', Food chemistry, Jg. 128, Nr. 2, S. 330-337. https://doi.org/10.1016/j.foodchem.2011.03.024
Schindler, S., Wittig, M., Zelena, K., Krings, U., Bez, J., Eisner, P., & Berger, R. G. (2011). Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius). Food chemistry, 128(2), 330-337. https://doi.org/10.1016/j.foodchem.2011.03.024
Schindler S, Wittig M, Zelena K, Krings U, Bez J, Eisner P et al. Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius). Food chemistry. 2011 Mär 9;128(2):330-337. doi: 10.1016/j.foodchem.2011.03.024
Schindler, Sabrina ; Wittig, Maximilian ; Zelena, Kateryna et al. / Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius). in: Food chemistry. 2011 ; Jahrgang 128, Nr. 2. S. 330-337.
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abstract = "Lupin protein extracts (LPE) are prone to the emission of a beany off-flavour during storage, which confines its application in foods. Fermentation of LPE using several lactic acid bacteria was conducted to reduce off-flavour formation in stored samples. The aroma profile of untreated LPE was compared to those of fermented protein extracts (LPEF). Hexanal and n-hexanol were used as indicator substances of progressing lipid oxidation. The most powerful odourants were evaluated by GC-olfactometry-flavour dilution analysis and identified according to their mass spectra, odour descriptions, and retention indices. Twenty two volatile substances with dilution factors equal to or higher than 100 were determined in both LPE and LPEF, amongst them n-pentanal, n-hexanal, 1-pyrroline, dimethyl trisulfide, 1-octen-3-one, 3-octen-2-one, 1-octen-3-ol, and β-damascenone. The aroma profile was significantly modified by the fermentation process and the off-flavours were reduced and/or masked by newly formed compounds.",
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AU - Krings, Ulrich

AU - Bez, Jürgen

AU - Eisner, Peter

AU - Berger, Ralf G.

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N2 - Lupin protein extracts (LPE) are prone to the emission of a beany off-flavour during storage, which confines its application in foods. Fermentation of LPE using several lactic acid bacteria was conducted to reduce off-flavour formation in stored samples. The aroma profile of untreated LPE was compared to those of fermented protein extracts (LPEF). Hexanal and n-hexanol were used as indicator substances of progressing lipid oxidation. The most powerful odourants were evaluated by GC-olfactometry-flavour dilution analysis and identified according to their mass spectra, odour descriptions, and retention indices. Twenty two volatile substances with dilution factors equal to or higher than 100 were determined in both LPE and LPEF, amongst them n-pentanal, n-hexanal, 1-pyrroline, dimethyl trisulfide, 1-octen-3-one, 3-octen-2-one, 1-octen-3-ol, and β-damascenone. The aroma profile was significantly modified by the fermentation process and the off-flavours were reduced and/or masked by newly formed compounds.

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