1. In general, after fermentation, the fatty, raw vegetable, nutty flavor of raw peanut milk reduced and replaced by a creamy, fruity, yoghurt-like flavor and a sour taste. The presence of acetoin, pentanoic acid and 2-heptanone, imparted creamy/buttery, cheese flavors, and 1-hexanol and (E)-2-decanal imparted fruity flavors while the characteristic, non-volatile LAB metabolite, lactic acid, largely accounts for the sour taste. The reduction of some volatile metabolites during fermentation, particularly hexanal and octanol probably accounts for the loss of the raw vegetable/grassy, nutty, and fatty flavors of the SPM. Similarly, the reduction of other volatile metabolites such as camphene and (S)-(+)-1,2-propanediol, possibly improved the flavor of the FPM by making it less camphorous and alcoholic;Cheng;FPM-LE to be the characteristic flavor metabolites (CFM) of FPM-LE. The metabolite with the highest OVA value in FPM-LE was 1-hexanol,2023
2. High-pressure microfluidisation-induced changes in the antigenicity and conformation of allergen Ara h 2 purified from Chinese peanut: Pressure treatment on peanut allergen Ara h 2;C Hu;Journal of the Science of Food and Agriculture,2011
3. Probiotic enriched fermented soy-gel as a vegan substitute for dairy yoghurt;S Jayarathna;Journal of Food Processing and Preservation,2021
4. Effect of acid treatment on allergenicity of peanut and egg: Effect of acid treatment on allergenicity of peanut and egg;J.-O Lee;Journal of the Science of Food and Agriculture,2017
5. Reduction of major peanut allergens Ara h 1 and Ara h 2, in roasted peanuts by ultrasound assisted enzymatic treatment;H Li;Food Chemistry,2013