Formation of Volatile Compounds DuringBacillus subtilis Fermentation of Soya Beans

化学 发酵 丙酮 食品科学 壬醛 醋酸 苯乙醛 苯甲醛 有机化学 催化作用
作者
J.D. Owens,Nancy N Allagheny,Gary J. Kipping,Jennifer M. Ames
出处
期刊:Journal of the Science of Food and Agriculture [Wiley]
卷期号:74 (1): 132-140 被引量:109
标识
DOI:10.1002/(sici)1097-0010(199705)74:1<132::aid-jsfa779>3.0.co;2-8
摘要

The formation of volatile compounds during the Bacillus subtilis fermentation of cooked, roasted soya bean cotyledons was investigated. The materials examined were: dry roasted cotyledons; autoclaved, roasted cotyledons; and autoclaved, roasted cotyledons fermented for 18 h and 36 h at 35°C. Growth of B subtilis led to the formation of many volatile compounds. The volatile compounds formed in the largest amounts during fermentation were 3-hydroxy-2-butanone (acetoin), 2,5-dimethylpyrazine and trimethylpyrazine. Compounds present at concentrations exceeding their odour threshold values included nonanal, decanal, 1-octen-3-ol, butanedione, 3-hydroxy-2-butanone, 3-octanone, 2,5-dimethylpyrazine, 3,6-dimethyl-2-ethylpyrazine, 2-pentylfuran, dimethyl sulfide, benzaldehyde and 2-methoxyphenol. Compounds found in 18 h fermented cotyledons which were absent, or present in much lower concentrations, in roasted or autoclaved cotyledons included several aliphatic ketones, acetic acid, two aliphatic esters, several pyrazines, 2-pentylfuran, dimethyl sulphide, 2-methoxyphenol and trimethyloxazole. The total mass of volatile compounds present after 36 h incubation was less than half that present after 18 h. This was mainly due to the disappearance of 3-hydroxy-2-butanone, 2,5-dimethylpyrazine and 2,6-dimethylpyrazine. The biogenesis of the volatile compounds is discussed. © 1997 SCI.
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