食品科学2018，Vol.39Issue(4)：59-65,7.DOI:10.7506/spkx1002-6630-201804010
胡柚汁益生菌发酵挥发性风味特征
Volatile Flavor Compounds of Fermented Grapefruit Juice with Probiotics
摘要
Abstract
The aim of this study was to evaluate the volatile flavor compounds of grapefruit juice fermented with two isolates, Lactobacillus plantarum L1 and L. fermentum L2, which were previously isolated in our laboratory. The volatile flavor compounds were measured by static-headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and analyzed by principal component analysis (PCA). The aroma compounds were detected by electronic nose. Results indicated that a total of 79 volatile flavor compounds were identified, including 20 alcohols, 15 olefins, 12 alkanes, 10 ketones, 5 aldehydes, 2 esters and 15 other compounds, 59, 36 and 35 of which were present in fermented grapefruit juices with L1, L2 and both, respectively. Fermented grapefruit juice with probiotics contained more volatile compounds than fruit grapefruit juice; some esters were detected only in the former. In addition, aldehydes accounted for a much lower percentage of the total volatiles, while alcohols, ketones and alkanes accounted for a significantly higher percentage after fermentation as compared with fresh grapefruit juice. All four samples were clearly discriminated by PCA on the basis of their characteristic flavor components. The results of electronic nose revealed fermented grapefruit juices with different Lactobacillus species to be significantly different in flavor. In conclusion, these results provide insight into the flavor characteristics of fermented grapefruit juice and also provide a basis for product quality evaluation.关键词
植物乳杆菌/发酵乳杆菌/挥发性风味物质/电子鼻Key words
Lactobacillus plantarum/Lactobacillus fermentum/volatile flavor compounds/electronic nose分类
轻工纺织引用本文复制引用
束文秀,吴祖芳,刘连亮,翁佩芳..胡柚汁益生菌发酵挥发性风味特征[J].食品科学,2018,39(4):59-65,7.基金项目
国家自然科学基金面上项目(31171735) （31171735）
浙江省重点研发计划项目(2018C02047) （2018C02047）
