Potential of Microorganisms to Decrease the 'Beany' Off-Flavor: A Review

Autor:	Estelle Fischer, Nathalie Cayot, Rémy Cachon
Rok vydání:	2022
Předmět:	Aldehydes Volatile Organic Compounds Taste Odorants Vegetables Alcohol Dehydrogenase Fabaceae General Chemistry Aldehyde Dehydrogenase Ketones General Agricultural and Biological Sciences
Zdroj:	Journal of Agricultural and Food Chemistry. 70:4493-4508
ISSN:	1520-5118 0021-8561
DOI:	10.1021/acs.jafc.1c07505
Popis:	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" off-flavor. This review aimed to give an overview of the "beany" off-flavor and the potential of microorganisms to decrease it. Twenty-six volatile compounds were identified from the literature as contributing to the "beany" off-flavor, and their formation pathways were identified in a legume matrix, pea. Biotechnological ways to improve the flavor by reducing these volatile compounds were then looked over. As aldehydes and ketones are the main type of compounds directly linked to the "beany" off-flavor, alcohol dehydrogenase (ADH) and aldehyde dehydrogenase (ALDH) were focused on. By converting aldehyde and ketones into alcohols or carboxylic acids, these two enzymes have the potential to decrease the off-flavor. The presence of the two enzymes in a selection of microorganisms (
Databáze:	OpenAIRE
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