Food and Fermentation Industries >

2021 , Vol. 47 >Issue 12: 189 - 195

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026685

Flavor improvement of okara by liquid fermentation with Wolfiporia cocos

  • GAO Tianyu ,
  • ZENG Maomao ,
  • HE Zhiyong ,
  • WANG Zhaojun ,
  • QIN Fang ,
  • CHEN Jie
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  • (State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)

Received date: 2021-01-12

  Revised date: 2021-01-31

  Online published: 2021-07-22

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Abstract

Okara is a by-product with strong beany flavor during soybean processing, and the off-flavor makes it difficult to be widely applied in food industry. In this study, the effects of different incubation durations (3, 5, 7 and 9 d) on the volatile compounds of okara fermented with Wolfiporia cocos were investigated. The results showed that the flavor of okara was improved after fermentation. By detecting with HS-SPME-GC-MS, the main off-flavor compound in okara was found to be hexanal and the content was 91.09 μg/L. The content of off-flavor compounds decreased as the increasing of incubation duration, with the largest decrease at 9 d of fermentation from 77.33% to 14.88%. On the contrary, flower and sweet fragrance was newly generated, and enhanced with the increasing of incubation duration. The levels of pleasant flavor compounds increased with the increasing of incubation duration, and the largest increase was found at 9 d of fermentation from 6.16% to 69.83%. The newly generated flavor compounds were mainly linalool and phenethyl alcohol, which had the highest content of 136.51 and 10.56 μg/L at 7 d of fermentation, respectively. In general, W. cocos could improve the flavor of okara, and the degree of sensory acceptance reached the highest at 7 d of fermentation. This study provides a new way for the flavor improvement of okara.

Key words： okara; Wolfiporia cocos; liquid fermentation; beany flavor; flavor improvement

Cite this article

GAO Tianyu , ZENG Maomao , HE Zhiyong , WANG Zhaojun , QIN Fang , CHEN Jie . Flavor improvement of okara by liquid fermentation with Wolfiporia cocos[J]. Food and Fermentation Industries, 2021 , 47(12) : 189 -195 . DOI: 10.13995/j.cnki.11-1802/ts.026685

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