Unveiling the aromatic diversity of Fermented mango juices through 40 plant-derived Lactiplantibacillus plantarum

IF 8.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2024-11-15 DOI:10.1016/j.foodchem.2024.142026

Tianyu Ma, Chunguang Wang, Xinyue Zhang, Yuxuan Zhu, Jiani Liu, Jian Sun, Baoqing Zhu, Dongqing Ye

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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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通过 40 种植物源乳杆菌揭示发酵芒果汁的芳香多样性

用 40 株植物乳杆菌分别发酵两种芒果汁（MJs）。采用 HS-SPME-GC-MS 和 Napping 法分析了发酵芒果汁（FMJ）的挥发性化合物和感官特征。结果表明，除 LC25 外，其他菌株均生长良好。SS6 和 B15 菌株在 ReNong 和 Ketti 芒果汁中的产酸能力最强。共鉴定出 75 种挥发性化合物，显示出菌株的特异性差异。发酵大大提高了香气化合物的复杂性和强度，尤其是萜烯、酯类和醇类。感官评估将 FMJ 分成六种香气特征，C10 和 LA100 菌株在 ReNong 和 Ketti MJ 中表现出令人愉悦的 "芒果 "风味。多变量因素分析表明，酯类物质在增强 FMJs 的 "芒果 "和 "花香 "香气方面可能起着关键作用。这项研究通过分析酸和香气的多样性，为植物肝菌菌株的选择和 FMJ 开发的质量控制提供了宝贵的资源。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.