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

Abstract

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.

Ultrasound-assisted fermentation of ginkgo kernel juice by Lactiplantibacillus plantarum: Microbial response and juice composition development

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Evaluating the effect of lactic acid bacteria fermentation on quality, aroma, and metabolites of chickpea milk

“…Acetoin (E2) improves the overall sensory acceptability of fermented soymilk ( 65 ). Due to carbonyl compounds could be converted by lactic acid bacterial metabolism into further well-known odor substances, like ketones, esters, or organic acids ( 66 ). So, post-fermentation, the good aroma substance increased in LPFJ, while the beany flavor weakened, improving the total flavor of the beverage.…”

Evaluation of phenolics biotransformation and health promoting properties of blueberry juice following lactic acid bacteria fermentation

“…PCA was an important dimensionality reduction method used in data processing (Zhang et al, 2022). A biplot of the PCA for the phenolic profiles detected in the blueberry juice after fermentation was exhibited in Figure 1.…”