Animal placentae can be used as health-promoting food ingredients with various therapeutic efficacies, but their use is limited by their unpleasant odor and taste. This study aimed to investigate the possibility of deodorization of sheep placenta via yeast fermentation. A yeast strain was successfully isolated and identified as a novel Brettanomyces strain (Brettanomyces deamine kh3). The deodorizing efficacy of fermentation of the sheep placenta with B. deamine kh3 was evaluated by 42 panels, based on evaluation of preference, ranking, and aroma profiles, and compared with normal placenta and placenta fermented with B. bruxellensis. The results of the sensory evaluation indicated that fermentation of the sheep placenta with B. deamine kh3 may improve its palatability by increasing flavors such as that of grass (tree), rubber, and burnt, and by decreasing the odor and soy sauce flavor. Solid-phase microextraction-gas chromatography (SPME-GC) showed that major off-flavors in sheep placenta, such as ammonia, dimethyl disulfide, and 1,3-dioxolane, were completely diminished in the sheep placenta fermented with B. deamine kh3. This study presents those major volatile compounds, including 2-isobutyl\-4,4-dimethyl-1,3-dioxane, and 3-methyl-1-butanol, could be crucial in improving the palatability of the sheep placentae fermented with B. deamine kh3. This study provides a good starting point for the industrial application of a new deodorization method.

中文翻译：

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从传统苹果醋中分离出的新型酵母菌株酒香酵母 kh3 通过发酵去除羊胎盘的异味

动物胎盘可作为具有多种治疗功效的保健食品成分，但因其难闻的气味和味道而限制了它们的使用。本研究旨在探讨通过酵母发酵对羊胎盘进行除臭的可能性。一株酵母菌株被成功分离并鉴定为酒香酵母新菌株（酒香酵母脱胺kh3）。基于偏好、等级和香气特征的评估，由 42 个小组评估用B. deamine kh3发酵羊胎盘的除臭功效，并与正常胎盘和用B. bruxellensis发酵的胎盘进行比较。感官评价结果表明，羊胎盘发酵B. deamine kh3 可通过增加草（树）味、橡胶味和烧焦味等风味，并减少气味和酱油味来提高其适口性。固相微萃取-气相色谱 (SPME-GC) 表明，羊胎盘中的主要异味，如氨、二甲基二硫醚和 1,3-二氧戊环，在用B. deamine kh3发酵的羊胎盘中完全减少。本研究表明，这些主要的挥发性化合物，包括 2-异丁基\-4,4-二甲基-1,3-二恶烷和 3-甲基-1-丁醇，对于改善用B.发酵的羊胎盘的适口性至关重要。脱胺kh3。该研究为一种新的除臭方法的工业应用提供了良好的起点。