Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics  

作　　者：Zhaoling Wang Si Mi Xianghong Wang Kemin Mao Yuwei Liu Jie Gao Yaxin Sang 

机构地区：[1]College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China

出　　处：《Food Science and Human Wellness》2023年第4期1241-1247,共7页食品科学与人类健康（英文）

基　　金：supported by Hebei Provincial Key Research Projects(19227114D);the Vegetable Industry Innovation Team Project of Hebei Modern Agricultural Industrial Technology System(HBCT2018030208).

摘　　要：The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice.Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS)coupled with chemometrics was performed to identify the potential volatiles for the discrimination of different fermented sweet melon juice.In total,70 volatile compounds were found in the fermented sweet melon juices.Of them,45 compounds were annotated according to the GC-IMS database and classified into esters,alcohols,aldehydes,ketones and furans.Results from the multivariate analysis reveal that sweet melon juice fermented by different combinations of microbial strains could be distinctly separated from each other.A total of 15 volatiles with both variable importance in projection value>1 and P<0.05 were determined as potential markers for the discrimination of fermented sweet melon juice.This study confirms the effect of microorganisms on the flavor of the fermented sweet melon juice and shows the potential of HS-GC-IMS combined with chemometrics as a powerful strategy to obtain volatile fingerprints of different fermented sweet melon juice.

关 键 词：Sweet melon Fermented juice VOLATILES Headspace gas chromatography-ion mobility spectrometry(HS-GC-IMS) Multivariate analysis 

分 类 号：TS20[轻工技术与工程—食品科学]