Australian sweet lupin (Lupinus angustifolius L.) and soybean (Glycine max L.) are excellent plant protein sources, however undesirable legume flavor can be a barrier to greater consumption. The impact of germination and fermentation on the concentration of free amino acids and free fatty acids in lupin and soybean flour and on the aroma profiles of baked muffins containing germinated and fermented lupin and soybean flour (40% w/w) were evaluated by gas chromatography mass-spectrometry and olfactometry. Muffins incorporating germinated lupin and soybean flours had a higher concentration of selected free amino acids and most volatiles, followed by muffins enriched with fermented lupin and soybean, compared to wheat muffins. Based on olfactometry and semi-quantitative volatile data, muffins baked with the addition of germinated and fermented lupin and soybean flour were characterized by a higher concentration of odor-active volatiles and more intense aroma.

澳大利亚甜羽扇豆（Lupinus angustifolius L.）和大豆（Glycine max L.）是极好的植物蛋白来源，但是不理想的豆类风味可能会阻碍更大的食用量。通过气相色谱法评估了发芽和发酵对羽扇豆和大豆粉中游离氨基酸和游离脂肪酸的浓度以及对含有发芽和发酵的羽扇豆和大豆粉（40％w / w）的烤松饼的香气特性的影响。质谱和嗅觉测定。与小麦松饼相比，掺入发芽羽扇豆和大豆粉的松饼具有较高的选定游离氨基酸浓度和大多数挥发性成分，其次是富含发酵羽扇豆和大豆的松饼。根据嗅觉测定法和半定量挥发性数据，