Transformations of Food Flavor Due to Industrially Processing of Elaboration

Monasterio, Romina Paula

doi:10.1002/9781118865606.ch9

Cited by 1 publication

(1 citation statement)

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“…At increasing fermentation time and temperature, the relative peak area of the following volatiles also increased: ethanol, ethyl acetate, hexanoic acid ethyl ester, ethyl isovalerate, and ethyl lactate. These compounds are typical products of the metabolism of heterofermentative lactic acid bacteria and their effect on the overall flavor of fermented food products has been described [ 43 ]. On the other hand, the levels of hexanal, 3-methyl-1-butanol, 2-hexenal, nonanal, 1-pentanol, pentanal, hexane, and octane decreased with increasing fermentation time and temperature.…”

Section: Resultsmentioning

confidence: 99%

Fermentation Conditions Affect the Synthesis of Volatile Compounds, Dextran, and Organic Acids by Weissella confusa A16 in Faba Bean Protein Concentrate

Tuccillo

Wang

Edelmann

et al. 2022

Foods

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Fermentation with Weissella confusa A16 could improve the flavor of various plant-based sources. However, less is known about the influence of fermentation conditions on the profile of volatile compounds, dextran synthesis and acidity. The present work investigates the synthesis of potential flavor-active volatile compounds, dextran, acetic acid, and lactic acid, as well as the changes in viscosity, pH, and total titratable acidity, during fermentation of faba bean protein concentrate with W. confusa A16. A Response Surface Methodology was applied to study the effect of time, temperature, dough yield, and inoculum ratio on the aforementioned responses. Twenty-nine fermentations were carried out using a Central Composite Face design. A total of 39 volatile organic compounds were identified: 2 organic acids, 7 alcohols, 8 aldehydes, 2 alkanes, 12 esters, 3 ketones, 2 aromatic compounds, and 3 terpenes. Long fermentation time and high temperature caused the formation of ethanol and ethyl acetate and the reduction of hexanal, among other compounds linked to the beany flavor. Levels of dextran, acetic acid, and lactic acid increased with increasing temperature, time, and dough yield. Optimal points set for increased dextran and reduced acidity were found at low temperatures and high dough yield. Such conditions would result in hexanal, ethyl acetate and ethanol having a relative peak area of 35.9%, 7.4%, and 4.9%, respectively.

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Section: Resultsmentioning

confidence: 99%