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Int J Food Microbiol

Title:		Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice
Author(s):		Di Cagno R; Filannino P; Gobbetti M;
Address:		"Faculty of Sciences and Technology, Libera Universita di Bolzano, 39100 Bolzano, Italy. Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy. Electronic address: pasquale.filannino1@uniba.it"
Journal Title:		Int J Food Microbiol
Year:		2017
Volume:		20170221
Issue:
Page Number:		56 - 62
DOI:		10.1016/j.ijfoodmicro.2017.02.014
ISSN/ISBN:		1879-3460 (Electronic) 0168-1605 (Linking)
Abstract:		"Pomegranate juice (PJ) fermented with Lactobacillus plantarum C2, POM1, and LP09, unstarted-PJ, and raw-PJ were characterized for the profile of the volatile components (VOC) by PT-GC-MS. Lactic acid fermentation through selected strains enhanced the flavor profile of PJ. Concentrations of desired compounds (e.g., alcohols, ketones, and terpenes) were positively affected, whereas those of non-desired aldehydes decreased. Unstarted-PJ mainly differentiated from fermented PJs for the highest levels of aldehydes and sulfur compounds, and in lesser extent of furans, whereas alcohols, ketones, and alkenes followed by terpenes and benzene derivatives mainly differentiated fermented PJs. As expected, the lowest level of VOC was found in raw-PJ. VOC profile reflected on the sensory features of fermented PJs, unstarted-PJ, and raw-PJ, which were evaluated using a consensus modified flavor profile based on 13 attributes. Fermented PJs were mainly discriminated by the higher intensity of floral, fruity and anise notes than the controls"
Keywords:		Alcohols/analysis Aldehydes/analysis Fermentation/*physiology Fruit/*chemistry Fruit and Vegetable Juices/*analysis/microbiology Gas Chromatography-Mass Spectrometry Humans Ketones/analysis Lactic Acid/metabolism Lactobacillus plantarum/*metabolism Lythra;
Notes:		"MedlineDi Cagno, Raffaella Filannino, Pasquale Gobbetti, Marco eng Netherlands 2017/03/01 Int J Food Microbiol. 2017 May 2; 248:56-62. doi: 10.1016/j.ijfoodmicro.2017.02.014. Epub 2017 Feb 21"