Novel biotechnological approaches to improving aromas and flavors of legume‐derived food products

Abstract

AbstractBackground and ObjectivesBeany flavor and aroma pertaining to legumes and legume‐derived food products are among the reasons for their limited acceptance by Western consumers. Fermentation has been used for improving qualities of various food sources in traditional cuisines across the globe for millennia. This review is dedicated to novel ideas regarding the improvement of flavor and aroma properties of legumes and legume‐derived products using fermentation and/or enzymatic treatments. Special attention is paid to the utilization of microorganisms capable of cyclodextrin (CD) production.FindingsNovel genetically engineered and/or immobilized microorganisms, such as Bacillus spp., or enzymes, such as cyclodextrin glycosyl transferases (CGTases), were recently shown to be efficient in helping remove undesirable odor‐/flavor‐active compounds from food products.ConclusionsFermentation of legumes/legume‐derived products by CD‐producers is an industrially feasible approach to the production of novel legume‐derived food products with improved odor/flavor properties.Significance and NoveltyOn the basis of the reviewed material, a two‐stage processing of legumes/legume‐derived products, including either acid treatment or fermentation by lactic acid bacteria (LAB) at the first stage to unbind odor‐/flavor‐active compounds from proteins and then, at the second stage, using CD‐producers (primarily Bacillus spp.) to scavenge such compounds with CDs, is proposed.