Food Res Int. 2017 Sep;99(Pt 1):461-468. doi: 10.1016/j.foodres.2017.05.030. Epub 2017 May 30.
Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice.
de Godoy Alves Filho E1, Rodrigues THS2, Fernandes FAN3, Pereira ALF4, Narain N5, de Brito ES2, Rodrigues S6.
Abstract
The
aim of this study was to evaluate the influence of the lactic acid
fermentation on volatile compounds of melon and cashew apple juices. The
effect of the fermentation processing on the volatile profile of
probiotic juices was assessed by HS-SPME/GC-MS coupled to chemometrics
with 67.9% and 81.0% of the variance in the first principal component
for melon and cashew juices, respectively.
The Lactobacillus casei fermentation imparted a reduction of ethyl butanoate, ethyl-2-methylbutirate, and ethyl hexanoate for melon juice; and of ethyl acetate, ethyl-2-methyl butanoate, ethyl crotonate, ethyl isovalerate, benzaldehyde, and ethyl hexanoate for cashew juice. Measurements of the stability of these compounds and the formation of the component 3-methyl-2-butenyl in melon juice may be used as a volatile marker to follow the juice fermentation.
These findings suggested that even though it is not a dairy product the lactic acid fermentation of fruits developed a volatile profile combining the fruit and lactic acid fermentation volatiles with mildly formation or degradation of aroma compounds.
The Lactobacillus casei fermentation imparted a reduction of ethyl butanoate, ethyl-2-methylbutirate, and ethyl hexanoate for melon juice; and of ethyl acetate, ethyl-2-methyl butanoate, ethyl crotonate, ethyl isovalerate, benzaldehyde, and ethyl hexanoate for cashew juice. Measurements of the stability of these compounds and the formation of the component 3-methyl-2-butenyl in melon juice may be used as a volatile marker to follow the juice fermentation.
These findings suggested that even though it is not a dairy product the lactic acid fermentation of fruits developed a volatile profile combining the fruit and lactic acid fermentation volatiles with mildly formation or degradation of aroma compounds.
KEYWORDS:
Anacardium occidentale; Chemometrics; Cucumis melo; HS-SPME/GC–MS; Lactic acid fermentation- PMID:
- 28784506
- DOI:
- 10.1016/j.foodres.2017.05.030
