Analysis on the changes of physicochemical properties and flavor substances during the fermentation of Hemerocallis citrina and pear juice
Using Shanxi characteristic Datong Hemerocallis citrina and Yuluxiang pear as raw materials, the probiotic fermented beverage was prepared using Lactiplantibacillus plantarum gz03. The sensory evaluation and physicochemical properties of the beverage with different fermentation stages (0 h, 15 h, 30...
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| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2024-11-01
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| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2024-43-11-99.pdf |
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| Summary: | Using Shanxi characteristic Datong Hemerocallis citrina and Yuluxiang pear as raw materials, the probiotic fermented beverage was prepared using Lactiplantibacillus plantarum gz03. The sensory evaluation and physicochemical properties of the beverage with different fermentation stages (0 h, 15 h, 30 h, 45 h) were carried out. The flavor substances were detected based on solid phase microextraction technology combined with gas chromatography-mass spectrometry (SPME-GC-MS), the odor activity values (OAV) were calculated, and principal component analysis (PCA) was carried out based on flavor substance contents. The results showed that the pH and total sugar contents of H. citrina and pear juice first increased and then decreased during the fermentation, while the total acid contents first decreased and then increased, and the sensory score reached the optimal at 45 h of fermentation. A total of 70 volatile flavor substances were detected during the whole fermentation process. At the end of fermentation (45 h), a total of 40 kinds of volatile flavor substances were detected, and linalool, 2-octanol, nerolol, phenylethanol, furfural, mallow aldehyde, acetic acid, methyl acetate, ethyl formate, dammasone, β-ionone and anisole were the main flavor contributors (OAV≥1). The flavor substances of beverage in different fermentation stages changed, and PCA could distinguish the samples in different fermentation stages. The H. citrina and pear juice fermented by Lactiplantibacillus plantarum gz03 could effectively improve its sensory quality and form a unique flavor, which provided theoretical basis for the industrial development of the H. citrina and pear juice. |
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| ISSN: | 0254-5071 |