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2019•IOP Conference Series Earth and Environmental ScienceOpen access

Effects of Lactic Acid Bacteria Fermentation on Organic Acids, Volatile Aroma Components, and Sensory Quality of Hawthorn Pulp

Haoyu Wang, Yan Huang, Chuanhe Zhu

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Abstract

Abstract 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.

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What this paper is about

Abstract 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.

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Available abstract

Abstract 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.

Key concepts: Lactic acid, Aroma, Fermentation, Food science, Chemistry, Pulp (tooth), Bacteria, Organic acid

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