HS-SPME-GC-MS/olfactometry combined with chemometrics to assess the impact of germination on flavor attributes of chickpea, lentil, and yellow pea flours.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.12.048
Abstract: In this study, volatile component changes of germinated chickpea, lentil, and yellow pea flours over the course of 6 days germination were characterized by HS-SPME-GC-MS/O. In total, 124 volatile components were identified involving 19 odor active… read more here.
Keywords: pea flours; germination; flavor; yellow pea ... See more keywords
Potential of Microorganisms to Decrease the "Beany" Off-Flavor: A Review.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c07505
Abstract: Vegetable proteins are in high demand due to current issues surrounding meat consumption and changes in eating habits, but they are still not accepted by consumers due to their strong bitterness, astringent taste, and "beany"… read more here.
Keywords: beany flavor; microorganisms decrease; potential microorganisms; flavor ... See more keywords
Mechanism and application of fermentation to remove beany flavor from plant-based meat analogs: A mini review
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Microbiology"
DOI: 10.3389/fmicb.2022.1070773
Abstract: Over the past few decades, there has been a noticeable surge in the market of plant-based meat analogs (PBMA). Such popularity stems from their environmentally friendly production procedures as well as their positive health effects.… read more here.
Keywords: beany flavor; beany; fermentation; plant ... See more keywords
Control of Beany Flavor from Soybean Protein Raw Material in Plant-Based Meat Analog Processing
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12050923
Abstract: The development of plant-based meat analogs is currently hindered by the beany flavor generated by raw soybean protein and extrusion processing. Wide concern has led to extensive research on the generation and control of this… read more here.
Keywords: beany flavor; soybean protein; control; flavor ... See more keywords