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

SUBMITTER: Zhang X 

PROVIDER: S-EPMC9407473 | biostudies-literature | 2022 Aug

REPOSITORIES: biostudies-literature