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Foods 12 04513 by zahraalyaaulia is a document available to read on EtoBox.
This study investigates the effects of fermentation using Tetragenococcus halophilus and Zygosaccharomyces rouxii on the volatile profiles of soybean protein hydrolysates. The combination of GC-MS and GC-IMS techniques identified 150 volatile flavor compounds, revealing that fermentation significantly enhanced the diversity and concentration of these compounds while reducing undesirable flavors. The findings suggest that fermentation can improve the flavor quality of soybean protein hydrolysates, providing
- Author
- zahraalyaaulia
- Language
- EN