Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices

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dc.creatorMandha, Juliana
dc.creatorShumoy, Habtu
dc.creatorDevaere, Jolien
dc.creatorSchouteten, Joachim
dc.creatorGellynck, Xavier
dc.creatorDe Winne, Ann
dc.creatorMatemu, Athanasia
dc.creatorRaes, Katleen
dc.date2022-03-02T14:18:52Z
dc.date2022-03-02T14:18:52Z
dc.date2022-01-28
dc.date.accessioned2022-10-25T09:20:52Z
dc.date.available2022-10-25T09:20:52Z
dc.descriptionThis research article published by MDPI, 2022
dc.descriptionFermentation 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.
dc.formatapplication/pdf
dc.identifierhttps://doi.org/10.3390/foods11030383
dc.identifierhttps://dspace.nm-aist.ac.tz/handle/20.500.12479/1434
dc.identifier.urihttp://hdl.handle.net/123456789/95309
dc.languageen
dc.publisherMDPI
dc.subjectLactic acid bacteria
dc.subjectMango juice
dc.subjectVolatile profile
dc.subjectGas chromatography-mass spectrometry
dc.subjectSensory profile
dc.titleEffect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (Mangifera indica) Juices
dc.typeArticle

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