| Autor: |
Suriyaphan, O., Cadwallader, K. R., Drake, M. A. |
| Předmět: |
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| Zdroj: |
Journal of Food Science (Wiley-Blackwell); May2001, Vol. 66 Issue 4, p517-523, 7p, 4 Charts, 2 Graphs |
| Abstrakt: |
Soy, rice and hydrogenated soy lecithins were added to milk with lactic acid fermentation to characterize and elucidate formation of volatile off-aromas. Sensory panelists detected off-aromas in fermented milk containing unmodified soy or rice lecithin. Instrumental aroma analysis revealed that off-flavor compounds included (E,E)-2,4-nonadienal and (E,Z)- and (E,E)-2,4-decadienal. Formation of 2,4-decadienals occurred within the first 4 h of lactic acid fermentation and reached maximum levels within 14 h of incubation. Enzymatic assays confirmed that washed cells of Lactococcus produced H2O2. Hydrogenated soy lecithin was suitable to use in cultured dairy products, but use of other soy or rice lecithin resulted in off-flavor formation due to oxidation of polyunsaturated fatty acids. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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