Food and Fermentation Industries >

2024 , Vol. 50 >Issue 9: 276 - 282

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036377

Effect of five aroma-producing yeasts on volatile flavor compounds of fermented pulpy peas

  • YANG Lian ,
  • DENG Jing ,
  • ZHU Jiancang ,
  • WANG Tianyang ,
  • WU Baozhu ,
  • YI Yuwen ,
  • QIAO Mingfeng ,
  • ZHONG Shirong ,
  • WU Huachang
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  • 1(School of Biological Engineering, Sichuan University of Science & Engineering, Yibin 644000, China)
    2(Culinary Science Key Laboratory of Sichuan Province, Sichuan Tourism University, Chengdu 610100, China)

Received date: 2023-06-06

  Revised date: 2023-06-29

  Online published: 2024-06-11

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Abstract

To investigate the impact of aromatic yeasts on the volatile flavor compounds of pulpy peas, different types of yeasts (Angel® yeast, Meyerozyma guilliermondii, Saccharomyces cerevisiae, Zygosaccharomyces rouxii, and Candida parapsilosis) were used to ferment pulpy peas for five days.GC-MS and electronic nose were applied to analyze the volatile flavor compounds.The aroma difference of pulpy peas fermented with different yeasts were further analyzed by using principal component analysis and partial least squares-discriminant analysis (PLS-DA).The electronic nose analysis indicated that yeast fermentation affected the volatile flavor of pulpy peas, resulting in a distinct overall flavor compared to unfermented pulpy peas.A total of 69 volatile flavor compounds were identified by GC-MS, among which, alcohols and acids were relatively abundant, followed by esters and ketones.Significant differences in the volatile aroma components of pulpy peas fermented with five different yeasts were observed (P<0.05).Samples fermented with Candida had the richest variety of 38 volatile flavor substances.Based on PLS-DA, 12 key aroma compounds with VIP>1 were identified, including isopropanol, isoamyl alcohol, 2-methylbutanol and ethyl acetate.These compounds contribute to the mellow, fruity and malty aromas of fermented pulpy peas.These results provide valuable data for the industrial production of yeast-fermented pulpy peas and offer a theoretical basis for the development of fermented pulpy pea products.

Key words： pea fermentation; aromatic yeast; electronic nose; GC-MS; volatile flavor compounds; partial least square-discriminant analysis

Cite this article

YANG Lian , DENG Jing , ZHU Jiancang , WANG Tianyang , WU Baozhu , YI Yuwen , QIAO Mingfeng , ZHONG Shirong , WU Huachang . Effect of five aroma-producing yeasts on volatile flavor compounds of fermented pulpy peas[J]. Food and Fermentation Industries, 2024 , 50(9) : 276 -282 . DOI: 10.13995/j.cnki.11-1802/ts.036377

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