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Lactobacillus bulgaricus and Streptococcus thermophilus fermented chickpea yoghurt with a ratio of 1:1 (v/v) for 6–7 h at 42C. All cultures reached 109 cfu/mL of chickpea yoghurt. After 8 h, pH and titratable acidity ranged from 5.74 to 4.25 and 0.16 to 0.62%, respectively. Daidzein and genistein increased to 39.92 µg/g DW (dried weight of freeze‐dried chickpea yoghurt) and 50.34 µg/g DW, respectively, after a 4‐h fermentation. The amount of aglycone genistein and daidzein were more than that of glucoside daidzin and genistin. Total content of the aglycone daidzein and genistein was 90.26 µg/g DW at 4 h, which was 5.7 times of the initial fermentation (15.71 µg/g DW). Chickpea yoghurt fermentation hydrolyzed the isoflavone glucosides, and L. bulgaricus and S. thermophilus converted isoflavone glucosides to aglycones. L. bulgaricus and S. Thermophilus seemed to be effective starters for chickpea milk with more aglycones and appropriate acidity. PRACTICAL APPLICATION Chickpea is one of the oldest consumed legumes in Xinjiang, and has a significant contribution to human diet treatment. Leguminosea is the plant family most abundant in isoflavones. Furthermore, researchers have credited isoflavones in soybeans for some beneficial health effects. The addition of chickpea to milk‐based products could be a good alternative for increasing the intake of chickpea. In the present study, changes in the contents of isoflavone glucosides and aglycones during chickpea yoghurt fermentation were investigated. Lactic acid bacteria were expected to effectively convert isoflavone glucosides to aglycones in chickpea milk.

Meat product is popular throughout the world due to its unique taste. Flavor is one of the most important quality characteristics of meat products and also is a key influencing factor in the overall acceptability of meat products. The flavor of meat products is formed by precursors undergoing a series of complex reactions. During meat product processing, lipids are hydrolyzed by lipase to produce flavor precursors such as free fatty acid, then further oxidized to form volatile flavor compounds. This review summarizes lipolysis, lipid oxidation, and interaction of lipid with Maillard reaction and amino acid during meat products processing and storage as well as influencing factors on lipid degradation including raw meat (source of meat, feeding pattern, and castration), processing methods (thermal processing, nonthermal processing, salting, and fermentation) and additives. Meanwhile, the volatile compounds produced by lipids in meat products including aldehydes, alcohols, ketones, and hydrocarbons are summed up. Analytical methods of volatile compounds and the application of lipidomics analysis in mechanisms of flavor formation of meat products are also reviewed. Practical applications Flavor is one of the most important quality characteristics of meat products, which influences the acceptability of meat products for consumption. Lipids play an important role in the flavor formation of meat products. Understanding the relationship between flavor compounds and changes in lipid compositions during the processing and storage of meat products will be helpful to control the quality of meat products.

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