Open AccessEffects of Lactic Acid Bacteria Fermentation on Organic Acids, Volatile Aroma Components, and Sensory Quality of Hawthorn Pulp
Author(s) -
Haoyu Wang,
Yan Huang,
Cheng Zhu
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/267/6/062057
Subject(s) - lactic acid , aroma , fermentation , food science , chemistry , pulp (tooth) , bacteria , organic acid , chromatography , biochemistry , biology , medicine , genetics , pathology
The purpose of this paper is to investigate the effects of lactic acid bacteria (LAB) fermentation on the volatile aroma components and sensory qualities of hawthorn pulp (HP). High performance liquid chromatography (HPLC) and electrons Nasal combined with HS-SPME-GC-MS were used to analyze the effects of lactic acid bacteria fermentation on the organic acid content and volatile compounds of hawthorn pulp (HP). The results showed that the content and type of organic acids and volatile compounds in HP were significantly improved after fermentation of lactic acid bacteria, and the sensory score was also significantly increased.