Reduction of green off-flavor compounds: Comparison of key odorants during fermentation of soy drink with Lycoperdon pyriforme

Ann-Kathrin Nedele, Sophie Gross,Marina Rigling,Yanyan Zhang

Food Chemistry（2021）

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摘要

•Green off-flavor of soy drink was reduced by fermentation with Lycoperdon pyriforme.•The levels of hexanal, (E,E)-2,4-decadienal, and (E)-2-nonenal were decreased.•Off-flavor of soy drink was reduced while maintaining its physicochemical property.

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关键词

Hexanal (Pubchem CID: 6184),1-Octen-3-one (PubChem CID: 61346),2-Acetyl-1-pyrroline (PubChem CID: 522834),(E)-2-nonenal (PubChem CID: 5283335),(E,E)-2,4-decadienal (PubChem CID: 5283349)

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