![]() Sweet cherries ( Prunus avium L.) are temperate fruits native to Europe that grow wild worldwide ( Blando and Oomah, 2019). This study enables more extensive utilization of sweet cherry in the food industry and helps to improve the flavor of sweet cherry products. Furthermore, there was a high correlation between the E-nose and GC–IMS results, providing a theoretical basis to identify different sweet cherry juice formulations and appropriate starter culture selection for fermentation. Principal component analysis of GC–IMS data and linear discriminant analysis of E-nose results could effectively differentiate non-fermented sweet cherry juice and the sweet cherry juice separately inoculated with different LAB strains. Lactobacillus acidophilus and Lactobacillus plantarum significantly increased 2-heptanone, ethyl acetate, and acetone contents, bringing about a creamy and rummy-like favor, whereas Lactobacillus rhamnosus GG significantly increased 2-heptanone, 3-hydroxybutan-2-one, and 2-pentanone contents, generating cheesy and buttery-like odors. The flavor of sweet cherry juice changed after LAB fermentation and the fruity odor decreased overall. ![]() A total of 50 volatile compounds characterized the aromatic profiles of the fermented juices by HS-GC–IMS. The aroma profile was identified through integrated analysis of electronic nose (E-nose) and headspace gas chromatography–ion mobility spectrometry (HS-GC–IMS) data. Lactic acid was the primary fermentation product, and malic acid was significantly metabolized by LAB, indicating a transition in microbial metabolism from using carbohydrates to organic acids. All three strains exhibited excellent growth potential in the sweet cherry juice however, Lactobacillus acidophilus and Lactobacillus plantarum demonstrated more robust acid production capacity and higher microbial viability than Lactobacillus rhamnosus GG. With the aim of expanding the product categories of sweet cherries that can bypass these challenges, in this study, we prepared sweet cherry juice fermented by three different lactic acid bacteria (LAB Lactobacillus acidophilus, Lactobacillus plantarum, and Lactobacillus rhamnosus GG), and evaluated the growth, physiochemical, and aroma characteristics. However, the fragility of these fruits poses a challenge for expanding production and transport. Sweet cherries are popular among consumers, with a recent explosion in sweet cherry production in China.
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