Effects of Lactic Acid Bacteria Fermentation on Organic Acids, Volatile Aroma Components, and Sensory Quality of Hawthorn Pulp

2019 3rd International Workshop on Renewable Energy and Development

能源学;生态环境科学

Wang, Haoyu^1 ; Huang, Yan^1 ; Zhu, Chuanhe^1

Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian

271018, China^1

关键词: HS-SPME GC-MS;    Lactic acid bacteria;    Lactic acid bacteria fermentations;    Sensory qualities;    Sensory scores;    Volatile aroma components;    Volatile compounds;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/267/6/062057/pdf
DOI  :  10.1088/1755-1315/267/6/062057

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

The purpose of this paper is to investigate the effects of lactic acid bacteria (LAB) fermentation on the volatile aroma components and sensory qualities of hawthorn pulp (HP). High performance liquid chromatography (HPLC) and electrons Nasal combined with HS-SPME-GC-MS were used to analyze the effects of lactic acid bacteria fermentation on the organic acid content and volatile compounds of hawthorn pulp (HP). The results showed that the content and type of organic acids and volatile compounds in HP were significantly improved after fermentation of lactic acid bacteria, and the sensory score was also significantly increased.