Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds. (1st October 2021)

• Record Type: Journal Article
• Authors: Mandha, Juliana; Shumoy, Habtu; Devaere, Jolien; Schouteten, Joachim J.; Gellynck, Xavier; de Winne, Ann; Matemu, Athanasia O.; Raes, Katleen
• Is Part Of: Food chemistry. Volume 358(2021)
• Publication Date: 2021-10-01
• Subjects: 2-Octanol (PubChem CID: 20083) -- Sodium chloride (PubChem CID: 5234) -- Acetic acid (PubChem CID: 176); Watermelon juice -- Fermentation -- Lactobacillus -- Volatile profile -- Consumer sensory acceptability; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2021.129809
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: We studied the effect of Lactobacilli on sensory and profiles of watermelon juices. WJ fermented by P. pentosaceus and L. brevis were most liked by consumers. Overall liking was related to watermelon flavor, color, sweet and natural taste. Alcohols, ketones, and monoterpenes increased but aldehydes and alkanes decreased. The sensory profile of the juices was associated with their volatile compounds. 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.