Details
| Original language | English |
|---|---|
| Pages (from-to) | 330-337 |
| Number of pages | 8 |
| Journal | Food chemistry |
| Volume | 128 |
| Issue number | 2 |
| Publication status | Published - 9 Mar 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.
Keywords
- Aroma, Fermentation, Lupin (Lupinus angustifolius), n-Hexanal, Off-flavour, Olfactometry, Protein extracts
ASJC Scopus subject areas
- Chemistry(all)
- Analytical Chemistry
- Agricultural and Biological Sciences(all)
- Food Science
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In: Food chemistry, Vol. 128, No. 2, 09.03.2011, p. 330-337.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)
AU - Schindler, Sabrina
AU - Wittig, Maximilian
AU - Zelena, Kateryna
AU - Krings, Ulrich
AU - Bez, Jürgen
AU - Eisner, Peter
AU - Berger, Ralf G.
N1 - Funding information: This research project was supported by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn) . Project AiF 15045 N . We wish to thank W. Back and B. Klotzbücher for designing and performing the lactic acid fermentations.
PY - 2011/3/9
Y1 - 2011/3/9
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.
AB - 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.
KW - Aroma
KW - Fermentation
KW - Lupin (Lupinus angustifolius)
KW - n-Hexanal
KW - Off-flavour
KW - Olfactometry
KW - Protein extracts
UR - http://www.scopus.com/inward/record.url?scp=79955626220&partnerID=8YFLogxK
U2 - 10.1016/j.foodchem.2011.03.024
DO - 10.1016/j.foodchem.2011.03.024
M3 - Article
AN - SCOPUS:79955626220
VL - 128
SP - 330
EP - 337
JO - Food chemistry
JF - Food chemistry
SN - 0308-8146
IS - 2
ER -