Mandha Juliana, Shumoy Habtu, Devaere Jolien, Schouteten Joachim J, Gellynck Xavier, De Winne Ann, Matemu Athanasia O, Raes Katleen
Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Campus Kortrijk, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, Belgium.
Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Arusha 23306, Tanzania.
Foods. 2022 Jan 28;11(3):383. doi: 10.3390/foods11030383.
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of subsp. (MLP), (MLR), (MLC), (MLB), and (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers ( = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with 'mango color', 'pulp', 'mango aroma', 'sweet', 'natural taste', and 'mango flavor' that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as 'bitter', 'sour', 'aftertaste', and 'off-flavor'. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices.
发酵是一种可持续的生物保鲜技术，可改善果汁的感官品质。芒果汁用 亚种的单一培养菌株进行发酵，这些菌株分别为（MLP）、（MLR）、（MLC）、（MLB）和（MPP）。使用顶空固相微萃取吸附挥发性化合物，然后通过气相色谱 - 质谱联用仪进行分离和鉴定。共鉴定出44种挥发性化合物。对照组、MPP组和MLB组含有较多的乙酸乙酯、丁酸乙酯、2 - 己烯醛、2,6 - 壬二烯醛、2,2 - 二甲基丙醛、β - 芹子烯、γ - 古芸烯、α - 可巴烯和δ - 杜松烯，而MLC组、MLP组和MLR组含有较多的2,3 - 丁二酮和一种环状烃衍生物。80名消费者通过勾选所有适用项和惩罚分析（恰到好处）来评估他们对果汁的总体喜好程度，并描述感官属性（外观、颜色、香气、风味、稠度、酸度和甜度）。总体喜好与描述对照组、MLB组、MLC组和MPP组的“芒果颜色”“果肉”“芒果香气”“甜味”“天然味道”和“芒果风味”相关。MLR组和MLP组的果汁被描述为“苦味”“酸味”“余味”和“异味”。多变量分析揭示了挥发性化合物、不同乳酸菌发酵的芒果汁和感官特征之间的关系。因此，乳酸菌菌株的类型决定了芒果汁的挥发性和感官特征。
