Acetic Acid Bacteria Composition: Nonanal–Methylheptenone Odor Control
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Solution Overview
Problem
Acetic acid bacteria used in food products are known for their unpleasant odor, which adversely affects the flavor and can hinder their use in food products.
Innovation Solution
An acetic acid bacteria-containing composition comprising nonanal and methylheptenone, with specific peak area ratios determined by SBSE-GC/MS, is used to reduce bacterial odor and adjust flavors and textures.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If acetic acid bacteria are added to food products, then functional benefits (intestinal regulation, anti-allergic, cholesterol-lowering actions) are improved, but bacterial odor (unpleasant sweaty feet and wet socks smell) worsens the flavor quality
Solution Approach 1:
The patent extracts and removes the harmful bacterial odor components from the acetic acid bacteria preparation through selective cultivation and processing methods, separating the beneficial functional properties from the unpleasant odor characteristics
Solution Approach 2:
The patent changes the physiological state parameters of acetic acid bacteria by controlling cultivation conditions (temperature, pH, substrate composition) to reduce odor production while maintaining functional benefits, transforming the bacterial metabolism to minimize volatile odor compounds
2Reliability
If acetic acid bacteria are used as additive components, then safety and functional actions are improved, but the strong unpleasant flavor impairs the food product quality
Solution Approach 1:
The patent converts the harmful unpleasant odor into a benefit by using controlled fermentation processes where acetic acid bacteria produce desirable flavor compounds (acetic acid, aromatic esters) while minimizing odor, transforming the negative characteristic into positive culinary attributes
Solution Approach 2:
The patent creates a composite preparation combining acetic acid bacteria with other ingredients or processing methods that mask or counterbalance the unpleasant odor while preserving safety and functional benefits
3Reliability
If microbial cells are added to food products, then physiological actions are improved, but formation of precipitates and aggregates worsens the ease of intake and appearance
Solution Approach 1:
The patent segments the microbial cells into smaller, more uniformly distributed units through controlled cell disruption or using younger cell stages, preventing aggregate formation while maintaining physiological activity
Solution Approach 2:
The patent changes the physical parameters of the microbial preparation (particle size, surface charge, viscosity) through processing methods that prevent aggregation and ensure uniform distribution in the food product, improving appearance and ease of intake
Data Source
AI summary
An acetic acid bacteria-containing composition comprising nonanal and methylheptenone, and having a peak area ratio of nonanal to methylheptenone (nonanal:methylheptenone), as determined by stir bar sorptive extraction thermal desorption gas chromatography-mass spectrometry (SBSE-GC/MS), of 1:10 to 100:1.