Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) Juices
Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> (MLP), <i>Lacticaseibacillus rhamnosus&...
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| Format: | Article |
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MDPI AG
2022-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/3/383 |
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| author | Juliana Mandha Habtu Shumoy Jolien Devaere Joachim J. Schouteten Xavier Gellynck Ann De Winne Athanasia O. Matemu Katleen Raes |
| author_facet | Juliana Mandha Habtu Shumoy Jolien Devaere Joachim J. Schouteten Xavier Gellynck Ann De Winne Athanasia O. Matemu Katleen Raes |
| author_sort | Juliana Mandha |
| collection | DOAJ |
| description | Fermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> (MLP), <i>Lacticaseibacillus rhamnosus</i> (MLR), <i>Lacticaseibacillus casei</i> (MLC), <i>Levilactobacillus brevis</i> (MLB), and <i>Pediococcus pentosaceus</i> (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (<i>n</i> = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices. |
| first_indexed | 2024-03-09T23:53:22Z |
| format | Article |
| id | doaj.art-39e22e9f1bce4a759695e39533abeb95 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T23:53:22Z |
| publishDate | 2022-01-01 |
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| series | Foods |
| spelling | doaj.art-39e22e9f1bce4a759695e39533abeb952023-11-23T16:30:03ZengMDPI AGFoods2304-81582022-01-0111338310.3390/foods11030383Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) JuicesJuliana Mandha0Habtu Shumoy1Jolien Devaere2Joachim J. Schouteten3Xavier Gellynck4Ann De Winne5Athanasia O. Matemu6Katleen Raes7Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Campus Kortrijk, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, BelgiumResearch Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Campus Kortrijk, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, BelgiumCentre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, BelgiumDepartment of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, BelgiumDepartment of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, BelgiumCentre for Aroma & Flavour Technology, Department of Microbial and Molecular Systems (M2S), Cluster Bioengineering Technology, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, 9000 Ghent, BelgiumDepartment of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, P.O. Box 447, Arusha 23306, TanzaniaResearch Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Campus Kortrijk, Ghent University, Sint-Martens-Latemlaan 2B, 8500 Kortrijk, BelgiumFermentation is a sustainable bio-preservation technique that can improve the organoleptic quality of fruit juices. Mango juices were fermented by monoculture strains of <i>Lactiplantibacillus plantarum</i> subsp. <i>plantarum</i> (MLP), <i>Lacticaseibacillus rhamnosus</i> (MLR), <i>Lacticaseibacillus casei</i> (MLC), <i>Levilactobacillus brevis</i> (MLB), and <i>Pediococcus pentosaceus</i> (MPP). Volatile compounds were sorbed using headspace solid phase microextraction, separated, and identified with gas chromatography-mass spectrometry. Forty-four (44) volatile compounds were identified. The control, MPP, and MLB had higher amounts of ethyl acetate, ethyl butyrate, 2-hexenal, 2,6-nonadienal, 2,2-dimethylpropanal, β-selinene, γ-gurjunene, α-copaene, and δ-cadinene, while MLC, MLP, and MLR had higher amounts of 2,3-butanedione and a cyclic hydrocarbon derivate. Consumers (<i>n</i> = 80) assessed their overall liking and characterized sensory attributes (appearance, color, aroma, flavor, consistency, acidity, and sweetness) using check-all-that-apply, and penalty analysis (just-about-right). Overall liking was associated with ‘mango color’, ‘pulp’, ‘mango aroma’, ‘sweet’, ‘natural taste’, and ‘mango flavor’ that described the control, MLB, MLC and MPP. Juices MLR and MLP were described as ‘bitter’, ‘sour’, ‘aftertaste’, and ‘off-flavor’. Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Thus, the type of lactic acid bacteria strains determined the volatile and sensory profile of mango juices.https://www.mdpi.com/2304-8158/11/3/383lactic acid bacteriamango juicefermentationaromavolatile profilegas chromatography-mass spectrometry |
| spellingShingle | Juliana Mandha Habtu Shumoy Jolien Devaere Joachim J. Schouteten Xavier Gellynck Ann De Winne Athanasia O. Matemu Katleen Raes Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) Juices Foods lactic acid bacteria mango juice fermentation aroma volatile profile gas chromatography-mass spectrometry |
| title | Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) Juices |
| title_full | Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) Juices |
| title_fullStr | Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) Juices |
| title_full_unstemmed | Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) Juices |
| title_short | Effect of Lactic Acid Fermentation on Volatile Compounds and Sensory Characteristics of Mango (<i>Mangifera indica</i>) Juices |
| title_sort | effect of lactic acid fermentation on volatile compounds and sensory characteristics of mango i mangifera indica i juices |
| topic | lactic acid bacteria mango juice fermentation aroma volatile profile gas chromatography-mass spectrometry |
| url | https://www.mdpi.com/2304-8158/11/3/383 |
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