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

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dc.contributor.author Mandha, Juliana
dc.contributor.author Shumoy, Habtu
dc.contributor.author Devaere, Jolien
dc.contributor.author Schouteten, Joachim J
dc.contributor.author Gellynck, Xavier
dc.contributor.author de Winne, Ann
dc.contributor.author Matemu, Athanasia
dc.contributor.author Raes, Katleen
dc.date.accessioned 2021-05-19T07:47:39Z
dc.date.available 2021-05-19T07:47:39Z
dc.date.issued 2021-04-19
dc.identifier.uri https://doi.org/10.1016/j.foodchem.2021.129809
dc.identifier.uri https://dspace.nm-aist.ac.tz/handle/20.500.12479/1175
dc.description This research article published by Elsevier Ltd., 2021 en_US
dc.description.abstract 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. en_US
dc.language.iso en en_US
dc.publisher Elsevier Ltd. en_US
dc.subject Consumer sensory acceptability en_US
dc.subject Fermentation en_US
dc.subject Lactobacillus en_US
dc.subject Sodium chloride (PubChem CID: 5234) en_US
dc.subject Volatile profile en_US
dc.subject Watermelon juice en_US
dc.title Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds. en_US
dc.type Article en_US

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