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Food Chem

Title:		Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds
Author(s):		Mandha J; Shumoy H; Devaere J; Schouteten JJ; Gellynck X; De Winne A; Matemu AO; Raes K;
Address:		"Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447 Arusha, Tanzania. Electronic address: Juliana.Mandha@UGent.be. Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium. Electronic address: Habtu.Shumoy@UGent.be. Centre 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, Belgium. Electronic address: jolien.devaere@kuleuven.be. Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium. Electronic address: Joachim.Schouteten@UGent.be. Department of Agricultural Economics, Ghent University, Coupure Links 653, 9000 Gent, Belgium. Electronic address: Xavier.Gellynck@UGent.be. Centre 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, Belgium. Electronic address: ann.dewinne@kuleuven.be. Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447 Arusha, Tanzania. Electronic address: athanasia.matemu@nm-aist.ac.tz. Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium. Electronic address: Katleen.Raes@UGent.be"
Journal Title:		Food Chem
Year:		2021
Volume:		20210419
Issue:
Page Number:		129809 -
DOI:		10.1016/j.foodchem.2021.129809
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
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"
Keywords:		Alcohols/analysis/metabolism Aldehydes/analysis/metabolism *Citrullus Fermentation Fruit and Vegetable Juices/*microbiology Gas Chromatography-Mass Spectrometry/methods Humans Lactic Acid/*metabolism Lactobacillus/*metabolism Odorants/analysis Solid Phase;
Notes:		"MedlineMandha, Juliana Shumoy, Habtu Devaere, Jolien Schouteten, Joachim J Gellynck, Xavier de Winne, Ann Matemu, Athanasia O Raes, Katleen eng England 2021/05/03 Food Chem. 2021 Oct 1; 358:129809. doi: 10.1016/j.foodchem.2021.129809. Epub 2021 Apr 19"