植物乳杆菌发酵对红枣汁挥发性香气成分的影响

张丽华; 陈云莉; 石勇; 李顺峰; 查蒙蒙; 李昌文; 纵伟; 王小媛

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Citation: . shu

Effects of Lactobacillus plantarum fermentation on volatile aroma components of jujube juice

ZHANG Lihua ^1,2 ,
CHEN Yunli ¹ ,
SHI Yong ³ ,
LI Shunfeng ^4,, ,
ZHA Mengmeng ¹ ,
LI Changwen ^1,2 ,
ZONG Wei ^1,2 ,
WANG Xiaoyuan ^1,2

1. College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
2. Henan Key Laboratory of Cold Chain Food Quality and Safety Control, Zhengzhou 450001, China;
3. Haoxiangni Health Food Co., Ltd., Zhengzhou 451150, China;
4. Research Center of Agricultural Processing Science and Technology, Henan Academy of Agricultural Sciences, Zhengzhou 450002, China

Corresponding author: LI Shunfeng, lishunfeng2000@163.com
Received Date: 2023-12-26
Accepted Date: 2024-02-17
Available Online: 2024-11-22

Abstract

Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry (HSSPME-GC-MS) combined with the odor activity values (OAV) and orthogonal partial least squares discriminant analysis (OPLS-DA) modelwere used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice. The results showed that fermented jujube juice contained more terpenes, sulfur compounds, aromatic compounds and organosulfur than unfermented jujube juice, and these compounds contribute the juice with more intense floral and fruity aroma. There had 48 and 42 volatile aroma compounds were identified with the total mass concentrations of 4 479. 54 μg / L and 6 943. 14 μg / L for unfermented and fermented jujube juice, respectively. The mass concentration of acid compounds in fermented jujube juice increased significantly, with decanoic acid increasing by 193. 68%, while the types of ester compounds were significantly decreased, and the isopropyl palmitate, citral and nerolidol acetone with floral and fruity aromas were newly formed in fermented jujube juice. The floral flavour of damasone has outstanding contribution to the fragrance of fermented jujube juice. The seven main different volatile aroma components were benzaldehyde, capric acid, benzyl alcohol, nonanoic acid, damastone, lauric acid and caproic acid. Therefore, fermentation with L. plantarum could enhance the overall flavor of jujube juice and give it a floral and fruity aroma.
- Lactobacillus plantarum,
- fermentation,
- jujube juice,
- volatile aroma component,
- OPLS-DA model
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Effects of Lactobacillus plantarum fermentation on volatile aroma components of jujube juice

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通讯作者: 陈斌, bchen63@163.com