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Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices

(2022) FOODS. 11(3).
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Abstract
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (n = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices.
Keywords
Plant Science, Health Professions (miscellaneous), Health (social science), Microbiology, Food Science, lactic acid bacteria, mango juice, fermentation, aroma, volatile profile, gas chromatography-mass spectrometry, sensory profile, AROMA-ACTIVE COMPOUNDS, PROBIOTIC BACTERIA, APPLE, PERCEPTION, VIABILITY, ORANGE, FRUIT, QUESTIONS, DIVERSITY, SUBSTRATE

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MLA
Mandha, Juliana, et al. “Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera Indica) Juices.” FOODS, vol. 11, no. 3, 2022, doi:10.3390/foods11030383.
APA
Mandha, J., Abraha, H. S., Devaere, J., Schouteten, J., Gellynck, X., De Winne, A. D., … Raes, K. (2022). Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices. FOODS, 11(3). https://doi.org/10.3390/foods11030383
Chicago author-date
Mandha, Juliana, Habtu Shumoy Abraha, Jolien Devaere, Joachim Schouteten, Xavier Gellynck, Ann De De Winne, Athanasia O. Matemu, and Katleen Raes. 2022. “Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera Indica) Juices.” FOODS 11 (3). https://doi.org/10.3390/foods11030383.
Chicago author-date (all authors)
Mandha, Juliana, Habtu Shumoy Abraha, Jolien Devaere, Joachim Schouteten, Xavier Gellynck, Ann De De Winne, Athanasia O. Matemu, and Katleen Raes. 2022. “Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera Indica) Juices.” FOODS 11 (3). doi:10.3390/foods11030383.
Vancouver
1.
Mandha J, Abraha HS, Devaere J, Schouteten J, Gellynck X, De Winne AD, et al. Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices. FOODS. 2022;11(3).
IEEE
[1]
J. Mandha et al., “Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices,” FOODS, vol. 11, no. 3, 2022.
@article{8737581,
  abstract     = {{Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of Lactiplantibacillus plantarum subsp. plantarum (MLP), Lacticaseibacillus rhamnosus (MLR), Lacticaseibacillus casei (MLC), Levilactobacillus brevis (MLB), and Pediococcus pentosaceus (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (n = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices.}},
  articleno    = {{383}},
  author       = {{Mandha, Juliana and Abraha, Habtu Shumoy and Devaere, Jolien and Schouteten, Joachim and Gellynck, Xavier and De Winne, Ann De and Matemu, Athanasia O. and Raes, Katleen}},
  issn         = {{2304-8158}},
  journal      = {{FOODS}},
  keywords     = {{Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science,lactic acid bacteria,mango juice,fermentation,aroma,volatile profile,gas chromatography-mass spectrometry,sensory profile,AROMA-ACTIVE COMPOUNDS,PROBIOTIC BACTERIA,APPLE,PERCEPTION,VIABILITY,ORANGE,FRUIT,QUESTIONS,DIVERSITY,SUBSTRATE}},
  language     = {{eng}},
  number       = {{3}},
  pages        = {{21}},
  title        = {{Effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango (Mangifera indica) juices}},
  url          = {{http://doi.org/10.3390/foods11030383}},
  volume       = {{11}},
  year         = {{2022}},
}

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