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Tang Q.,Hunan Agricultural University | Hu M.-F.,Hunan Agricultural University | Liu S.-C.,Hunan Agricultural University | Liu S.-C.,Key Laboratories of Food Science and Biotechnology of Hunan Province
Modern Food Science and Technology | Year: 2014

A new method for removing beany-flavor effectively and safely during the process of soybean powder was developed in this research A yeast Y03was screened from the fermented dough, grape skin and wine yeast, which can remove beany-flavor effectively. By SPME-GC-MS analysis and sensory evaluation, the result showed that hexanal, the main components of volatile beany-flavor, and a variety of ingredients causing beany-flavor such as (E)-2-hexenal, dimethylamine, 3-hexanol, cyclohexanone were removed completely after 2 h fermentation by Y03, meanwhile a multiple aromatic alcohols, aromatic esters, such as phenylethanol, matsutake alcohol, ethyl octanoate, and ethyl laurate were generated. This strain was identified as Saccharomyces cerevisiae by 26S rDNA sequence analysis. Source

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