不同pH条件下发酵的笃斯越桔汁中理化指标、氨基酸、酚类化合物和挥发性化合物的比较。
Comparison of physicochemical indexes, amino acids, phenolic compounds and volatile compounds in bog bilberry juice fermented by under different pH conditions.
作者信息
Wei Ming, Wang Shaoyang, Gu Pan, Ouyang Xiaoyu, Liu Shuxun, Li Yiqing, Zhang Bolin, Zhu Baoqing
机构信息
1Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing, 100083 China.
2Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, P.O. Box 156, Archerfield BC, QLD 4108 Australia.
出版信息
J Food Sci Technol. 2018 Jun;55(6):2240-2250. doi: 10.1007/s13197-018-3141-y. Epub 2018 Mar 30.
This study aimed to investigate the effect of strains on quality improvement of bog bilberry juice. Bog bilberry juice with different pH conditions was fermented by B7 or C8-1 strain. Physicochemical index, amino acids, phenolic compounds, and volatiles of these fermented juices were compared. Results indicated that strains preferred to metabolize malic acid and reducing sugar in non-pH-adjusted juice (NJ, pH 2.65), whereas quinic and citric acids were largely consumed in pH-adjusted juice (AJ, pH 3.50). Shikimic acid and aromatic amino acids were significantly accumulated in pH-adjusted juice, and phenolic compounds in both juices were significantly reduced. These strains enhanced the composition and concentration of volatiles compounds in non-pH-adjusted juice and improved the floral and fruity flavors. However, concentration and complexity of volatiles were reduced in pH-adjusted juices.
本研究旨在探讨菌株对笃斯越橘汁品质改善的影响。用B7或C8 - 1菌株对不同pH条件下的笃斯越橘汁进行发酵。比较了这些发酵汁的理化指标、氨基酸、酚类化合物和挥发性成分。结果表明，菌株更倾向于代谢未调节pH值的果汁（NJ，pH 2.65）中的苹果酸和还原糖，而在调节pH值的果汁（AJ，pH 3.50）中奎尼酸和柠檬酸大量被消耗。莽草酸和芳香族氨基酸在调节pH值的果汁中显著积累，两种果汁中的酚类化合物均显著减少。这些菌株增加了未调节pH值果汁中挥发性化合物的组成和浓度，并改善了花香和果香风味。然而，调节pH值的果汁中挥发性成分的浓度和复杂性降低。
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