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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 com pounds, 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. |
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