Food and Fermentation Industries >

2023 , Vol. 49 >Issue 5: 253 - 260

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033142

SPME/GC-MS combined with electronic nose to analyze the flavor characteristics of okara beverages fermented by Lactobacillus casei

  • SONG Hong ,
  • LI Yixue ,
  • LI Ran ,
  • ZHANG Zunqin ,
  • XU Xinyue ,
  • YANG Lina ,
  • WANG Shengnan ,
  • ZHU Danshi ,
  • LIU Jun ,
  • HUO Dafei ,
  • LIU He
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  • 1(College of Food Science and Engineering, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Bohai University, Jinzhou 121013, China)
    2(Shandong Yuwang Ecogical Food Industry Co.Ltd., Yucheng 251200, China)
    3(Liaoning Douhua Tianbao Food Technology Co.Ltd., Shenyang 110000, China)

Received date: 2022-07-29

  Revised date: 2022-09-04

  Online published: 2023-04-06

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Abstract

This study aims to evaluate the flavor of Lactobacillus casei fermented okara beverage during fermentation. Solid phase microextraction/gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, combined with principal component analysis and cluster analysis were used to study the composition and differences of volatile flavor substances produced during fermentation. The results showed that a total of 87 volatile substances were detected from okara beverages, including 24 alcohols, 8 aldehydes, 10 acids, 7 ketones, 14 hydrocarbons, 17 esters and 7 other compounds. With the prolongation of fermentation time, the contents of aldehydes volatile flavor compounds were significantly decreased, while the contents of esters, acids and other volatile flavor compounds were significantly increased (P<0.05). Compared with other samples, there were more volatile flavor substances (20 kinds) and lower beouttuytic flavor substances (4.25 μg/g) at 24 h fermentation, and the main beouttuytic flavor (E, E)-2, 4-decenal content was 2.81 μg/g, and the difference was significant (P<0.05). The contents of volatile substances such as 1-hexanol, 1-nonanol, 2, 4-nonenal, hexanoic acid, 2-nonenone and methyl octanoate were high, which give the okara beverages unique flavor. In addition, both electronic nose radar map and principal component analysis can provide the distribution of flavor substances during fermentation of okara beverages. This study provides a theoretical basis for improving the flavor of okara beverages.

Key words： Lactobacillus casei; okara beverage; SPME/GC-MS; electronic nose; volatile odorants

Cite this article

SONG Hong , LI Yixue , LI Ran , ZHANG Zunqin , XU Xinyue , YANG Lina , WANG Shengnan , ZHU Danshi , LIU Jun , HUO Dafei , LIU He . SPME/GC-MS combined with electronic nose to analyze the flavor characteristics of okara beverages fermented by Lactobacillus casei[J]. Food and Fermentation Industries, 2023 , 49(5) : 253 -260 . DOI: 10.13995/j.cnki.11-1802/ts.033142

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