Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli

NACCHIO, BÁRBARA LUCIANA; AVILA HAEL, NATIVIDAD; MEDINA, ROXANA BEATRIZ; GARRO, MARISA SELVA

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ASSOC FOOD SCIENT TECHN INDIA

Año: 2022 vol. 59 p. 1948 - 1957

0022-1155

Consumption of soybean-based foods is affected by the flavor of the legume; due to the presence of undesirable compounds called ?beany flavors?. To solve this problem, the influence of solid state fermentation by lactobacilli on the production of volatile compounds in soybean paste was determined. The volatile?s production was measured by gas chromatography. Forty compounds were identified in the different soybean pastes studied. The results showed that fermentation stimulates the production of desirable volatile compounds in foods such as ketones (22-75%) and decreased unpleasant compounds (10-84%).The consumers acceptance study showed that a group of participants (30% approximately) preferred the fermented samples associated with sweet and acid aroma like yogurt. In conclusion, the fermentation positively influences the generation of desirable volatile compounds and completely reduces hexanal in one sample. Therefore, fermentation with the studied strains is a valid strategy to modify the aroma profile of a soybean-based food matrix.