Reduction of Off-Flavors in Food Materials with Acetic Acid Bacteria

Abstract

Off-flavors in food materials caused by aliphatic aldehydes, such as n-hexanal, were eliminated with acetic acid bacteria. When a small amount of bacterial cells was incubated briefly with defatted soy milk or wheat dough, a remarkable decrease in off-flavors in these food materials was indicated in sensory analysis, as well as in gas chromatographic and gel filtration chromatographic profiles. N-hexanal was eliminated by acetic acid bacteria in a wide range of pH and temperature conditions with no damage to the original materials. (Received March 9, 1987). © 1987, Japan Society for Bioscience, Biotechnology, and Agrochemistry. All rights reserved.