Food and Fermentation Industries >

2023 , Vol. 49 >Issue 11: 102 - 110

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033522

Effects of different mixed fermentation methods on the characteristic flavor of fermented soymilk

  • ZONG Lina ,
  • QU Hengxian ,
  • ZHANG Longfei ,
  • LIU Yang ,
  • LU Maolin ,
  • WANG Wenqiong ,
  • WA Yunchao ,
  • GU Ruixia
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  • (Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225000, China)

Received date: 2022-09-02

  Revised date: 2022-10-06

  Online published: 2023-06-30

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Abstract

In this study, the effect of different mixed fermentation methods on the flavor of fermented soymilk was studied. The volatile flavor of fermented soymilk under different mixed fermentation methods were analyzed by sensory score. The results showed that 40 kinds of volatile flavor compounds were detected in fermented mixed soymilk samples, among them, nine ketones and four esters were the main compounds that give fermented soymilk an aromatic smell, while six aldehydes were the main compounds that make fermented soymilk produce a bad flavor. The fermented milk was firstly acidified at 4 ℃ for 24 h, and then it was mixed with soymilk at a mass ratio of 1.5∶1. Under this condition, the acetoin, 2-heptanone, 1-nonanol, (E)-2-heptanaldehyde and (E)-2-octenal were produced to give good creamy flavor and soft aromatic flavor, it can cover up the bad flavor and give the best sensory score, and the sensory score was the highest.

Key words： fermented mixed soymilk; mixed fermentation; sensory score; volatile flavor substances

Cite this article

ZONG Lina , QU Hengxian , ZHANG Longfei , LIU Yang , LU Maolin , WANG Wenqiong , WA Yunchao , GU Ruixia . Effects of different mixed fermentation methods on the characteristic flavor of fermented soymilk[J]. Food and Fermentation Industries, 2023 , 49(11) : 102 -110 . DOI: 10.13995/j.cnki.11-1802/ts.033522

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