Pan, Xin published the artcileVolatile and non-volatile profiles in jujube pulp co-fermented with lactic acid bacteria, HPLC of Formula: 110-42-9, the main research area is volatile nonvolatile profile jujube pulp cofermented lactic acid bacteria.
Jujube has become a popular food because of its abundant nutritional elements, but its main consumption in dried form exhibits challenging industrial processing. In current study, the effect of lactic acid bacteria co-fermentation with a mixture of Lactobacillus plantarum, Lactobacillus rhamnosus GG, and Streptococcus thermophilus on volatile and non-volatile profiles of jujube pulp was investigated, with the aim to discover potentially novel products. Using headspace solid phase microextraction coupled with gas chromatog.-mass spectrometry, most acids and alcs. in jujube were significantly increased before 12-h fermentation Seven active aromas, identified by gas chromatog.-olfactometry and odor activity values were altered significantly after fermentation A total of 36 significantly differential non-volatiles were identified using ultrahigh-performance liquid chromatog. coupled with quadrupole-orbitrap mass spectrometry and multivariate statistical anal. during fermentation These non-volatiles were mainly involved in the amino acid and lipid metabolism pathways. Using Spearman correlation anal., we found that the relative expression of 13 non-volatiles exhibited significant correlations with 7 active aroma compounds after fermentation This study identified the metabolic differences in fermented jujube and provides clues that could improve the sensory quality of lactic acid bacteria co-fermentation products.
LWT–Food Science and Technology published new progress about Acidification. 110-42-9 belongs to class esters-buliding-blocks, name is Methyl decanoate, and the molecular formula is C11H22O2, HPLC of Formula: 110-42-9.
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics