Flavor and Functional Analysis of Lactobacillus plantarum Fermented Apricot Juice
نویسندگان
چکیده
The small white apricot is a juicy, delicious fruit with short shelf life. Slight fermentation can significantly promote the flavors and nutrient value of juice. This study used high-performance liquid chromatography (HPLC) headspace solid-phase microextraction combined gas chromatography–mass spectrometry (HS-SPME-GC-MS) to examine physicochemical properties, nutritive flavor substances juice fermented by Lactobacillus plantarum LP56. Fermentation increased lactic acid bacteria (LAB) their product acid, adding probiotic benefits In addition, total phenolic compounds antioxidant capacity increased, while levels soluble solids organic acids decreased. Gallic 3-caffeoylquinic rutin mainly contributed activity Alcohols, aldehyde, ester, etc., were main volatile compounds. Among flavors, 12 high odor values (OAV > 1) key aroma-producing fruit, pine citrus flavors. conclusion, this shows that L. LP56 improve nutritional aroma characteristics
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ژورنال
عنوان ژورنال: Fermentation
سال: 2022
ISSN: ['2311-5637']
DOI: https://doi.org/10.3390/fermentation8100533