Aroma characteristics of lupin and soybean after germination and effect of fermentation on lupin aroma

摘要: Abstract Greater human consumption of Australian sweet lupin ( Lupinus angustifolius ) and other legume products such as soybean Glycine max is often limited due to undesirable beany flavor. The impacts germination seeds fermentation flour on aroma profiles were compared by gas chromatography olfactometry using trained sensory assessors. Untreated untreated had significantly higher concentrations volatiles commonly associated with flavor in legumes; E )-2-hexanal, )-2-octenal, 1-octen-3-one, 1-hexanol 1-heptanol. After soybean, 2-methylbutanal was the most abundant volatile, increasing meaty brothy odor characteristics. Germination also increased sweet, woody, mushroom baked notes. Fermentation mushroom, soil, green nutty characteristics, however did not decrease. a lesser extent fermentation, may be successful strategies increase acceptability