文献类型： 外文期刊

作者： Wu, Dan ¹ ; Xia, Qile ¹ ; Cheng, Huan ¹ ; Zhang, Qichun ³ ; Wang, Yanbin ¹ ; Ye, Xingqian ¹ ;

作者机构： 1.Zhejiang Univ, Coll Biosyst Engn & Food Sci,Integrated Res Base, Fuli Inst Food Sci,Zhejiang Key Lab Agrofood Proc, Natl Local Joint Engn Lab Intelligent Food Techno, Hangzhou 310058, Peoples R China

2.Zhejiang Acad Agr Sci, Food Sci Inst, Key Lab Postharvest Handling Fruits, Hangzhou 310021, Peoples R China

3.Zhejiang Univ, Zhejiang Prov Key Lab Agr Resources & Environm, Key Lab Environm Remediat & Ecol Hlth, Minist Educ, Hangzhou 310058, Peoples R China

4.Zhejiang Acad Forestry, Hangzhou 310023, Peoples R China

关键词： Lactobacillus; Saccharomyces cerevisiae; GC-IMS; sensory evaluation; fingerprint map

期刊名称：FOODS （ 影响因子：5.561； 五年影响因子：5.94 ）

ISSN：

年卷期： 2022 年 11 卷 21 期

页码：

收录情况： SCI

摘要： Sea buckthorn is rich in polyphenolic compounds with antioxidant activities. However, it is very sour, and its odor is slightly unpleasant, so it requires flavor improvement. Fermentation is one potential method. Sea buckthorn juice was fermented at 37 degrees C for 72 h and then post-fermented at 4 degrees C for 10 days. The flavor-related properties of the sea buckthorn juice were evaluated during fermentation, including the pH, total soluble solids (TSS), color, sensory evaluation, and volatile flavors. The sea buckthorn fermented juice had a low pH. The total soluble solids decreased from 10.60 +/- 0.10% to 5.60 +/- 0.12%. The total color change was not more than 20%. Fermentation increased the sweet odor of the sea buckthorn juice, but the fruity flavor decreased and the bitter flavor increased. A total of 33 volatile flavors were identified by headspace gas chromatography-ion mobility spectrometry (GC-IMS), including 24 esters, 4 alcohols, 4 terpenes, and 1 ketone. Their total relative contents were 79.63-81.67%, 10.04-11.76%, 1.56-1.22%, and 0.25-0.55%, respectively. The differences in the characteristic volatile molecular species of the sea buckthorn juice at different fermentation stages could be visually discerned using fingerprint maps. Through principal component analysis (PCA), the total flavor difference of the sea buckthorn juice at different fermentation stages could be effectively distinguished into three groups: the samples fermented for 0 h and 12 h were in one group, the samples fermented for 36 h, 48 h, 60 h, and 72 h were in another group, and the samples fermented for 24 h were in another group. It is suggested that sea buckthorn juice be fermented for 36 h to improve its flavor. GC-IMS and PCA are effective methods of identifying and distinguishing the flavor characteristics of sea buckthorn juice. The above results can provide a theoretical basis for studying the changes in sea buckthorn's characteristics as a result of fermentation, particularly with regard to its flavor.