Effect of Lactobacillus plantanum Fermentation on the Flavor of Kiwifruit Juice by GC-IMS
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Abstract:
Kiwifruit was used to investigate the effect of Lactobacillus plantanum fermentation on the flavor of kiwifruit juice. Gas migration ion chromatography and partial least squares discriminant analysis (PLS-DA) were employed to analyze and compare the flavor components of pasteurized kiwifruit juice, Lactobacillus plantarum fermented juice and fermentation control group. The results showed that the colony number of Lactobacillus plantanum B-1 was increased from 6.21 lg CFU/mL to 8.60 lg CFU/mL in 24 hours, the total acid increased from 0.60% to 1.33%, indicating that Lactobacillus plantanum B-1 hada good fermentation performance in kiwifruit juice. The results of GC-IMS combined with PLS-DA analysis showed that Lactobacillus plantarum fermentation could increase the contents of (E)-2-hexenal, hexanol, linalool, ethyl acetate, ethyl butyrate, acetone, 4-heptanone, 2-nonone, increase the fruit flavor. Besides, it also could reduce the loss of 1,8-cineole, (E)-2-hexenol, hexanal and other characteristic flavor substances of kiwifruit, inhibit the production of ethanol, funeral and other substances which have adverse effects on the flavor, so as to improve the flavor quality of kiwi fruit juice. This study provides theoretical support for the application of Lactobacillus plantarum in kiwifruit juice products.
