Aroma compounds and consumer acceptability of soybean paste fermented by lactobacilli

Area of Science:

• Food Science
• Microbiology
• Biotechnology

Background:

• Soybean-based foods often have undesirable
• beany flavors
• due to specific volatile compounds.

Purpose of the Study:

• To determine the influence of solid state fermentation by lactobacilli on volatile compound production in soybean paste.
• To assess the impact of fermentation on the aroma profile and consumer acceptance of soybean paste.

Main Methods:

• Solid state fermentation of soybean paste using lactobacilli.
• Analysis of volatile compounds using gas chromatography.
• Consumer acceptance study evaluating aroma preferences.

Main Results:

• Fermentation significantly altered volatile compound profiles, increasing desirable compounds like ketones (22-75%) and decreasing unpleasant ones (10-84%).
• One fermented sample showed a complete reduction of hexanal.
• Approximately 30% of consumers preferred fermented soybean paste with yogurt-like sweet and acid aromas.

Conclusions:

• Solid state fermentation with lactobacilli is a viable strategy to modify the aroma profile of soybean paste.
• Fermentation positively influences the generation of desirable volatile compounds and reduces off-flavors.
• The improved aroma profile enhances consumer acceptance of fermented soybean products.