Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
- Author
- Juliana Mandha, Habtu Shumoy Abraha (UGent) , Jolien Devaere, Joachim Schouteten (UGent) , Xavier Gellynck (UGent) , Ann de Winne, Athanasia O. Matemu and Katleen Raes (UGent)
- Organization
- Abstract
- Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis (WJ-LB) and Pediococcus pentosaceus (WJ-PP). Their sensory characteristics and volatile compounds were investigated by consumers and Headspace Solid Phase Microextraction integrated with Gas ChromatographyMass Spectrometry, respectively. WJ-PP and WJ-LB were most liked and perceived with 'watermelon-flavor', 'natural taste', 'sweet' and 'watermelon-color' while WJ-LC, WJ-LP and WJ-LR were least liked and perceived as 'sour', 'bitter', 'off-flavor', 'aftertaste' and 'intense-flavor'. Fifty-four volatiles were identified. After fermentation, alcohols, ketones, monoterpenes, acids, and furans increased while aldehydes and alkanes decreased. Lactic acid fermentation introduced 4-decanone and 2,3-butanedione in WJ-LB, WJ-LC, WJ-LP and WJ-LR, however, heptanal, 2-heptenal, 2,6-nonadienal, 2-decenal, and 2,4-decadienal in WJ-LC, heptanal, 2-hexenal, 2-heptenal, 2,6-nonadienal, 2-decenal and octanal in WJ-LR and 2,6-dimethyl-2,6-octadiene in WJ-LP disappeared. Juice sensory profiles were associated with their volatile compounds.
- Keywords
- Food Science, Analytical Chemistry, General Medicine, Watermelon juice, Fermentation, Lactobacillus, Volatile profile, Consumer sensory acceptability, FLAVOR COMPOUNDS, AROMA, PERCEPTION, QUESTIONS, PROFILES, QUALITY, SPME
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Citation
Please use this url to cite or link to this publication: http://hdl.handle.net/1854/LU-8706266
- MLA
- Mandha, Juliana, et al. “Effect of Lactic Acid Fermentation of Watermelon Juice on Its Sensory Acceptability and Volatile Compounds.” FOOD CHEMISTRY, vol. 358, 2021, doi:10.1016/j.foodchem.2021.129809.
- APA
- Mandha, J., Abraha, H. S., Devaere, J., Schouteten, J., Gellynck, X., de Winne, A., … Raes, K. (2021). Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds. FOOD CHEMISTRY, 358. https://doi.org/10.1016/j.foodchem.2021.129809
- Chicago author-date
- Mandha, Juliana, Habtu Shumoy Abraha, Jolien Devaere, Joachim Schouteten, Xavier Gellynck, Ann de Winne, Athanasia O. Matemu, and Katleen Raes. 2021. “Effect of Lactic Acid Fermentation of Watermelon Juice on Its Sensory Acceptability and Volatile Compounds.” FOOD CHEMISTRY 358. https://doi.org/10.1016/j.foodchem.2021.129809.
- Chicago author-date (all authors)
- Mandha, Juliana, Habtu Shumoy Abraha, Jolien Devaere, Joachim Schouteten, Xavier Gellynck, Ann de Winne, Athanasia O. Matemu, and Katleen Raes. 2021. “Effect of Lactic Acid Fermentation of Watermelon Juice on Its Sensory Acceptability and Volatile Compounds.” FOOD CHEMISTRY 358. doi:10.1016/j.foodchem.2021.129809.
- Vancouver
- 1.Mandha J, Abraha HS, Devaere J, Schouteten J, Gellynck X, de Winne A, et al. Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds. FOOD CHEMISTRY. 2021;358.
- IEEE
- [1]J. Mandha et al., “Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds,” FOOD CHEMISTRY, vol. 358, 2021.
@article{8706266,
abstract = {{Fermentation increases food shelf-life but is characterized by changes that affect product's perception. Watermelon juice was fermented with Lactobacillus plantarum (WJ-LP), L. rhamnosus (WJ-LR), L. casei (WJ-LC), L. brevis (WJ-LB) and Pediococcus pentosaceus (WJ-PP). Their sensory characteristics and volatile compounds were investigated by consumers and Headspace Solid Phase Microextraction integrated with Gas ChromatographyMass Spectrometry, respectively. WJ-PP and WJ-LB were most liked and perceived with 'watermelon-flavor', 'natural taste', 'sweet' and 'watermelon-color' while WJ-LC, WJ-LP and WJ-LR were least liked and perceived as 'sour', 'bitter', 'off-flavor', 'aftertaste' and 'intense-flavor'. Fifty-four volatiles were identified. After fermentation, alcohols, ketones, monoterpenes, acids, and furans increased while aldehydes and alkanes decreased. Lactic acid fermentation introduced 4-decanone and 2,3-butanedione in WJ-LB, WJ-LC, WJ-LP and WJ-LR, however, heptanal, 2-heptenal, 2,6-nonadienal, 2-decenal, and 2,4-decadienal in WJ-LC, heptanal, 2-hexenal, 2-heptenal, 2,6-nonadienal, 2-decenal and octanal in WJ-LR and 2,6-dimethyl-2,6-octadiene in WJ-LP disappeared. Juice sensory profiles were associated with their volatile compounds.}},
articleno = {{129809}},
author = {{Mandha, Juliana and Abraha, Habtu Shumoy and Devaere, Jolien and Schouteten, Joachim and Gellynck, Xavier and de Winne, Ann and Matemu, Athanasia O. and Raes, Katleen}},
issn = {{0308-8146}},
journal = {{FOOD CHEMISTRY}},
keywords = {{Food Science,Analytical Chemistry,General Medicine,Watermelon juice,Fermentation,Lactobacillus,Volatile profile,Consumer sensory acceptability,FLAVOR COMPOUNDS,AROMA,PERCEPTION,QUESTIONS,PROFILES,QUALITY,SPME}},
language = {{eng}},
pages = {{12}},
title = {{Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds}},
url = {{http://doi.org/10.1016/j.foodchem.2021.129809}},
volume = {{358}},
year = {{2021}},
}
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