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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

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dc.creator Mandha, Juliana
dc.creator Shumoy, Habtu
dc.creator Devaere, Jolien
dc.creator Schouteten, Joachim
dc.creator Gellynck, Xavier
dc.creator de Winne, Ann
dc.creator Matemu, Athanasia
dc.creator Raes, Katleen
dc.date 2021-05-04T05:55:32Z
dc.date 2021-05-04T05:55:32Z
dc.date 2021-10-01
dc.date.accessioned 2022-10-25T09:20:28Z
dc.date.available 2022-10-25T09:20:28Z
dc.identifier https://doi.org/10.1016/j.foodchem.2021.129809
dc.identifier https://dspace.nm-aist.ac.tz/handle/20.500.12479/1161
dc.identifier.uri http://hdl.handle.net/123456789/94969
dc.description This research article published by Elsevier Ltd., 2021
dc.description 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 Chromatography-Mass 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.
dc.format application/pdf
dc.language en
dc.publisher Elsevier Ltd.
dc.subject Watermelon juice
dc.subject Consumer sensory acceptability
dc.subject Volatile profile
dc.title Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
dc.type Article


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