Food Research Institute

Kwaw, E. – Ma, Y. – Tchabo, W. – Apaliya, M. T. – Xiao, L. – Wu, M.
Effect of lactic acid fermentation on the phytochemical, volatile profile and sensory attributes of mulberry juice
Journal of Food and Nutrition Research, 56, 2017, No. 4, s. 305–317

Yongkun Ma, Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China. Tel.: (+86)13913439511; e-mail: mayongkun@ujs.edu.cn

Received 25 May 2017; 1st revised 16 July 2017; accepted 4 August 2017; published online 7 October 2017

Summary: This study sought to assess the effect of lactic acid fermentation on the phytochemical, volatile and sensory attributes of mulberry juice. Moreover, the study also categorized and modelled the quality of the lactic acid fermented mulberry juice (LFMJ). The results showed that mulberry juice facilitated the growth of Lactobacillus plantarum, Lb. acidophilus and Lb. paracasei with similar growth capacity in the sample at 37 °C. The fermentation process significantly (P < 0.05) improved the phytochemical, sensory and volatile properties of LFMJ. There were significant (P < 0.05) differences in the volatile composition of the resultant LFMJ. However, the volatiles, in particular aldehydes, decreased drastically whereas new esters, ketones, phenols and acids were metabolized. Odour-activity values indicated that odourants that had significant impact on LFMJ were esters. Furthermore, the partial least squares regression model was more adequate in predicting the quality of the LFMJ than the principal component regression. It can be concluded that Lb. plantarum was the most suitable strain for fermentation of mulberry juice.

Keywords: mulberry; fermentation; lactic acid bacteria; odour activity value; sensory attribute; quality rating

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