AI Article Synopsis
- Two varieties of mango juices were fermented with 40 strains of Lactiplantibacillus plantarum, leading to the analysis of volatile compounds and sensory characteristics through advanced testing methods.
- Most strains showed good growth during fermentation, with SS6 and B15 producing the most acid in the ReNong and Ketti mango juices, while 75 volatile compounds were identified, highlighting strain-specific differences.
- The fermentation process increased the complexity of aroma profiles, particularly enhancing 'mango' and 'floral' scents through esters, with C10 and LA100 providing the most pleasant flavors, offering insights for future mango juice quality control and strain selection.
Article Abstract
Two varieties of mango juices (MJs) were separately fermented with 40 strains Lactiplantibacillus plantarum. The volatile compounds and sensory characteristics of the fermented mango juices (FMJs) were analyzed by HS-SPME-GC-MS and Napping method. The results demonstrated well growth among all strains except for LC25. Strains SS6 and B15 demonstrated the strongest acid production capacity in ReNong and Ketti MJs. Seventy-five volatile compounds were identified, showcasing strain-specific differences. Fermentation significantly enhanced the complexity and intensity of aroma compounds, especially terpenes, esters and alcohols. Sensory evaluation categorized FMJs into six aroma profiles, with strains C10 and LA100 exhibiting pleasant 'mango' flavor in ReNong and Ketti MJs. Multivariate factor analysis revealed that esters potentially play a key role in enhancing the 'mango' and 'floral' aroma of the FMJs. This study serves as a valuable resource for Lp. plantarum strain selection and quality control in FMJ development by analyzing the acid and aroma diversity.
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| http://dx.doi.org/10.1016/j.foodchem.2024.142026 | DOI Listing |
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