Quan Qi, Liu Wei, Guo Jiajing, Ye Meiling, Zhang Juhua
Longping Branch Graduate School, Hunan University, Changsha 410125, China.
Hunan Agricultural Product Processing Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China.
Foods. 2022 Jun 28;11(13):1920. doi: 10.3390/foods11131920.
Six lactic acid bacteria strains were used to study the effects on physicochemical characteristics, antioxidant activities and sensory properties of fermented orange juices. All strains exhibited good growth in orange juice. Of these fermentations, some bioactive compositions (e.g., vitamin C, shikimic acid) and aroma-active compounds (e.g., linalool, 3-carene, ethyl 3-hydroxyhexanoate, etc.) significantly increased in and samples. DPPH free radical scavenging rates in and samples increased to 80.25% and 77.83%, respectively. Forty-three volatile profiles were identified, including 28 aroma-active compounds. 7 key factors significantly influencing sensory flavors of the juices were revealed, including D-limonene, linalool, ethyl butyrate, ethanol, -caryophyllene, organic acids and SSC/TA ratio. The orange juice fermented by , with more optimization aroma-active compounds such as D-limonene, -caryophyllene, terpinolene and -myrcene, exhibited more desirable aroma flavors such as orange-like, green, woody and lilac incense, and gained the highest sensory score. Generally, fermentation presented better aroma flavors and overall acceptability, meanwhile enhancing antioxidant activities.
使用六种乳酸菌菌株研究其对发酵橙汁的理化特性、抗氧化活性和感官特性的影响。所有菌株在橙汁中均表现出良好的生长情况。在这些发酵过程中，一些生物活性成分（如维生素C、莽草酸）和香气活性化合物（如芳樟醇、3-蒈烯、3-羟基己酸乙酯等）在[具体菌株1]和[具体菌株2]的样品中显著增加。[具体菌株1]和[具体菌株2]样品中的DPPH自由基清除率分别提高到80.25%和77.83%。鉴定出43种挥发性成分，包括28种香气活性化合物。揭示了7个显著影响果汁感官风味的关键因素，包括D-柠檬烯、芳樟醇、丁酸乙酯、乙醇、β-石竹烯、有机酸和固酸比。由[具体菌株1]发酵的橙汁含有更多优化的香气活性化合物，如D-柠檬烯、β-石竹烯、萜品油烯和β-月桂烯，表现出更理想的香气风味，如橙子味、青味、木香味和丁香香味，并获得了最高的感官评分。总体而言，[具体菌株1]发酵呈现出更好的香气风味和总体可接受性，同时增强了抗氧化活性。
