title: Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice.
abstract: Pomegranate juice (PJ) fermented with Lactobacillus plantarum C2, POM1, and LP09, unstarted-PJ, and raw-PJ were characterized for the profile of the volatile components (VOC) by PT-GC-MS. Lactic acid fermentation through selected strains enhanced the flavor profile of PJ. Concentrations of desired compounds (e.g., alcohols, ketones, and terpenes) were positively affected, whereas those of non-desired aldehydes decreased. Unstarted-PJ mainly differentiated from fermented PJs for the highest levels of aldehydes and sulfur compounds, and in lesser extent of furans, whereas alcohols, ketones, and alkenes followed by terpenes and benzene derivatives mainly differentiated fermented PJs. As expected, the lowest level of VOC was found in raw-PJ. VOC profile reflected on the sensory features of fermented PJs, unstarted-PJ, and raw-PJ, which were evaluated using a consensus modified flavor profile based on 13 attributes. Fermented PJs were mainly discriminated by the higher intensity of floral, fruity and anise notes than the controls.
authors.affiliation: Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy.
authors.forename: Raffaella
authors.initials: R
authors.lastname: Di Cagno
authors.affiliation: Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy. Electronic address: pasquale.filannino1@uniba.it.
authors.forename: Pasquale
authors.initials: P
authors.lastname: Filannino
authors.affiliation: Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Gobbetti
mesh_terms: D000438:Alcohols / Q000032:analysis; D000447:Aldehydes / Q000032:analysis; D005285:Fermentation / Q000502:physiology*; D005638:Fruit / Q000737:chemistry*; D000067030:Fruit and Vegetable Juices / Q000032:analysis* / Q000382:microbiology; D008401:Gas Chromatography-Mass Spectrometry; D006801:Humans; D007659:Ketones / Q000032:analysis; D019344:Lactic Acid / Q000378:metabolism; D048191:Lactiplantibacillus plantarum / Q000378:metabolism*; D029561:Lythraceae / Q000378:metabolism*; D013649:Taste / Q000502:physiology; D013729:Terpenes / Q000032:analysis; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000438:Alcohols; D000447:Aldehydes; D007659:Ketones; D013729:Terpenes; D055549:Volatile Organic Compounds; D019344:Lactic Acid
keywords: Lactic acid bacteria; Pomegranate juice; Volatiles