Mixed Culture Fermentation of Pumpkin Juice and Its Aroma Analysis
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Abstract:
The aromatic compounds in the mixed strains fermentation pumpkin juice were discussed in this paper. They were evaluated by solid phase micro-extraction (SPME) combined with gas chromatography mass spectrometry (GC-MS) and gas chromatography olfactometry (GC-O) methods, and the relative contents were determined by area normalization. 58 and 41 compounds were seperated from fresh pumpkin and pumpkin juice, respectively, and 19 common volatile components were detected. The aromatic compounds with higher contents included hexanal, 3-methyl-butanal, nonanal, pentanal, heptanal and cyclobutanol in fresh pumpkin. 51, 36 and 45 aromatic compounds were identified from Lactic acid fermentation, yeast fermentation and mixed fermentation pumpkin juice, respectively. The main aromatic compounds by mixed fermentation pumpkin juice were ethanol, 3-methyl-1-butanol, ethyl caprylate, 1-heptanol, 2,3-butanedione and 2-methyl-1-propanol. Compared with the pumpkin juice fermented by only lactic acid bacteria or yeast, the majority of aromatic compound was ethanol in mixed fermentation pumpkin juice.The three fermentation pumpkin juices had similar major aromatic compounds, but showed significant difference in trace amounts . Therefore, mixed fermentation pumpkin juice was not only similar to those single strain fermentation, also formed unique aroma.
