Study on the Volatile Flavor Compounds of Watermelon Juice Fermented by Two Lactobacillus Species
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Abstract:
The volatile flavor compounds of watermelon juice (Black Beauty watermelon) fermented by Lactobacillus acidophilus (LA) and Lactobacillus plantarum (LP) were studied and compared to those of natural watermelon juice in this paper. The samples were prepared by using static-headspace solid phase microextraction (HS-SPME) method and the volatile flavor compounds of watermelon natural juice and 10-, 24-, and 48-hour fermented juice samples were measured by gas chromatography-mass spectrometry (GC-MS). One hundred twenty-four types of volatile flavor compounds were isolated and identified, including 29 alcohols, 19 aldehydes, 13 ketones, 22 acids, 11 hydrocarbons, 17 esters, and 13 other flavor compounds. Alcohols were the main volatile flavor compounds in natural watermelon juice and fermented juice. Their relative contents were up to 51% in the natural juice. The acid content increased continuously over the fermentation process and became the main volatile flavor compounds in the late stage of fermentation. The changes in the volatile flavor compounds between the natural watermelon juice and the juice fermented by LA were significant when compared to those between the natural watermelon juice and the juice fermented by LP. Some strong pungent substances were produced in the late stage of fermentation. Thus, the best fermentation time should be controlled at around 24 hours.
