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Food Res Int

Title:		Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice
Author(s):		de Godoy Alves Filho E; Rodrigues THS; Fernandes FAN; Pereira ALF; Narain N; de Brito ES; Rodrigues S;
Address:		"Universidade Federal do Ceara, Departamento de Engenharia de Alimentos, Laboratorio de Biotecnologia, Forataleza-CE, Brazil; Embrapa Agroindustria Tropical, Fortaleza-CE, Brazil. Embrapa Agroindustria Tropical, Fortaleza-CE, Brazil. Universidade Federal do Ceara, Departamento de Engenharia Quimica, Fortaleza-CE, Brazil. Centro de Ciencias Sociais, Saude e Tecnologia, Universidade Federal do Maranhao, Imperatriz, MA, Brazil. Universidade Federal de Sergipe, Nucleo de Pos-Graduacao em Ciencia e Tecnologia de Alimentos, Sao Cristovao, SE, Brazil. Universidade Federal do Ceara, Departamento de Engenharia de Alimentos, Laboratorio de Biotecnologia, Forataleza-CE, Brazil. Electronic address: sueli@ufc.br"
Journal Title:		Food Res Int
Year:		2017
Volume:		20170530
Issue:		Pt 1
Page Number:		461 - 468
DOI:		10.1016/j.foodres.2017.05.030
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"The aim of this study was to evaluate the influence of the lactic acid fermentation on volatile compounds of melon and cashew apple juices. The effect of the fermentation processing on the volatile profile of probiotic juices was assessed by HS-SPME/GC-MS coupled to chemometrics with 67.9% and 81.0% of the variance in the first principal component for melon and cashew juices, respectively. The Lactobacillus casei fermentation imparted a reduction of ethyl butanoate, ethyl-2-methylbutirate, and ethyl hexanoate for melon juice; and of ethyl acetate, ethyl-2-methyl butanoate, ethyl crotonate, ethyl isovalerate, benzaldehyde, and ethyl hexanoate for cashew juice. Measurements of the stability of these compounds and the formation of the component 3-methyl-2-butenyl in melon juice may be used as a volatile marker to follow the juice fermentation. These findings suggested that even though it is not a dairy product the lactic acid fermentation of fruits developed a volatile profile combining the fruit and lactic acid fermentation volatiles with mildly formation or degradation of aroma compounds"
Keywords:		Anacardium/*microbiology Cucurbitaceae/*microbiology Fermentation Fermented Foods/*microbiology Food Analysis/methods Fruit and Vegetable Juices/*microbiology Gas Chromatography-Mass Spectrometry Lacticaseibacillus casei/*physiology Nuts/*microbiology Odo;
Notes:		"Medlinede Godoy Alves Filho, Elenilson Rodrigues, Tigressa Helena Soares Fernandes, Fabiano Andre Narciso Pereira, Ana Lucia Fernandes Narain, Narendra de Brito, Edy Sousa Rodrigues, Sueli eng Research Support, Non-U.S. Gov't Canada 2017/08/09 Food Res Int. 2017 Sep; 99(Pt 1):461-468. doi: 10.1016/j.foodres.2017.05.030. Epub 2017 May 30"