Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk

Zhengqi Hao; Xiong Zhang; Xingyun Peng; Xiaodi Shi; Ruican Wang; Shuntang Guo

doi:10.1016/j.foodres.2022.112407

Identification of the key off-flavor odorants for undesirable spoiled odor in thermally sterilized fermented soymilk

Food Res Int. 2023 Feb:164:112407. doi: 10.1016/j.foodres.2022.112407. Epub 2022 Dec 28.

Authors

Zhengqi Hao¹, Xiong Zhang¹, Xingyun Peng¹, Xiaodi Shi¹, Ruican Wang², Shuntang Guo³

Affiliations

¹ Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.
² Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China; Tianjin Key Laboratory of Food Science and Health, School of Medicine, Nankai University, Tianjin 300071, China.
³ Beijing Key Laboratory of Plant Protein and Cereal Processing, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China. Electronic address: shuntang@cau.edu.cn.

PMID: 36737988
DOI: 10.1016/j.foodres.2022.112407

Abstract

Spoiled odors are a problem in thermally sterilized fermented soymilk. This study aims to clarify production conditions and key odorants of spoiled odors. The sensory evaluation showed that thermal sterilization caused a decrease in the sensory intensity of yogurt and fruity odors while significantly increasing undesirable aromas including beany, acidic, cooked-beans and spoiled odors. The spoiled odors increased with increasing acidity and heating temperatures. The strongest spoiled odor was observed in fermented soymilk at titratable acidity of 5.4 g/kg, sterilized at 90 °C. Apart from common volatiles that were inherent in soymilk and generated from lactic fermentation, 2-methyltetrahydrothiophen-3-one was found for the first time in soybean foods and was found to cause the spoiled odor. 44 volatiles found in thermally sterilized fermented soymilk were jointly formed its flavor wheel. This study provides important theoretical support for solving the problem of spoiled odor restricting the popularization of plant-based fermented soymilk.

Keywords: 2-methyltetrahydrothiophen-3-one; Fermented soymilk; Lactic acid bacteria; Plant-based yogurt; Spoiled odor; Thermal sterilization.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Glycine max
Odorants* / analysis
Soy Milk*
Temperature
Yogurt