Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds.
| dc.creator | Mandha, Juliana | |
| dc.creator | Shumoy, Habtu | |
| dc.creator | Devaere, Jolien | |
| dc.creator | Schouteten, Joachim J | |
| dc.creator | Gellynck, Xavier | |
| dc.creator | de Winne, Ann | |
| dc.creator | Matemu, Athanasia | |
| dc.creator | Raes, Katleen | |
| dc.date | 2021-05-19T07:47:39Z | |
| dc.date | 2021-05-19T07:47:39Z | |
| dc.date | 2021-04-19 | |
| dc.date.accessioned | 2022-10-25T09:21:04Z | |
| dc.date.available | 2022-10-25T09:21:04Z | |
| 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.identifier | https://doi.org/10.1016/j.foodchem.2021.129809 | |
| dc.identifier | https://dspace.nm-aist.ac.tz/handle/20.500.12479/1175 | |
| dc.identifier.uri | http://hdl.handle.net/123456789/95409 | |
| dc.language | en | |
| dc.publisher | Elsevier Ltd. | |
| dc.subject | Consumer sensory acceptability | |
| dc.subject | Fermentation | |
| dc.subject | Lactobacillus | |
| dc.subject | Sodium chloride (PubChem CID: 5234) | |
| dc.subject | Volatile profile | |
| dc.subject | Watermelon juice | |
| dc.title | Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds. | |
| dc.type | Article |