Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry

Comparison of Aroma and Taste Profiles Between Two Fermented Pea Pastes Using Intelligent Sensory Analysis and Gas Chromatography–Mass Spectrometry

The traditionally produced pea paste (PP) suffers from suboptimal flavor and inferior quality. Based on the study of single-strain fermentation, we further selected <i>S. cerevisiae</i>, <i>Z. rouxii</i>, and <i>L. paracasei</i> for PP production by dual-strain fe...

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Bibliographic Details
Main Authors: Tianyang Wang, Lian Yang, Wanting Tang, Haibin Yuan, Chuantao Zeng, Ping Dong, Yuwen Yi, Jing Deng, Huachang Wu, Ju Guan
Format: Article
Language:English
Published: MDPI AG 2024-10-01
Series:Fermentation
Subjects:
pea paste
dual-strain
fermentation
intelligent sense
flavoromics
Online Access:https://www.mdpi.com/2311-5637/10/11/543
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