To investigate the substrate utilization and changes of soybean isoflavone metabolism and flavor substances during the fermentation of soybean milk, different kinds and concentrations of carbon sources were added to soybean milk. Acidity and sensory score were taken as evaluation indexes. The results showed that with the increase of sucrose, lactose and glucose ratio, the sensory scores of taste, smell and comprehensive acceptance improved significantly (P<0.05), while the sensory scores of texture and color were not affected. The contents of isoflavones glycoside decreased linearly, and fermented soybean milk with 0.03 g/mL gluconate had the highest decreasing rates of isoflavones daidzein and genitin, up to 92.62% and 88.13%, respectively. The aglycone isoflavones of fermented soybean milk with 0.03 g/mL sucrose were transformed firstly. During the fermentation of soybean milk, a total of 72 volatile compounds were detected by GC-MS, including seventeen esters, sixteen acids, fifteen ketone, eleven alcohols, four aldehydes. The substances with unpleasant flavor, such as 1-octene-3-ol and hexanal, could not be detected after fermentation, and new pleasant flavors were formed.
LIU Ting
,
ZHAO Liangzhong
,
ZHOU Xiaohu
,
HE Chuman
,
ZHANG Yanyan
,
ZHANG Xuejiao
. Changes of soybean isoflavones and flavor substances in fermented soybean milk[J]. Food and Fermentation Industries, 2022
, 48(6)
: 181
-187
.
DOI: 10.13995/j.cnki.11-1802/ts.029778
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