Unveiling the aromatic diversity of Fermented mango juices through 40 plant-derived Lactiplantibacillus plantarum
文献类型： 外文期刊
作者： Ma, Tianyu 1 ; Wang, Chunguang 1 ; Zhang, Xinyue 1 ; Zhu, Yuxuan 1 ; Liu, Jiani 1 ; Sun, Jian 2 ; Zhu, Baoqing 1 ; Ye, Dongqing 2 ;
作者机构： 1.Beijing Forestry Univ, Coll Biol Sci & Biotechnol, Dept Food Sci, Beijing Key Lab Forestry Food Proc & Safety, Beijing 100083, Peoples R China
2.Guangxi Acad Agr Sci, Guangxi Key Lab Fruits & Vegetables Storage Proc T, Nanning 530007, Guangxi, Peoples R China
关键词： Lactiplantibacillus plantarum; Mango juice; Acid-producing diversity; Aroma-producing diversity; Napping
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 467 卷
页码：
收录情况： SCI
摘要： Two varieties of mango juices (MJs) were separately fermented with 40 strains Lactiplantibacillus plantarum. The volatile compounds and sensory characteristics of the fermented mango juices (FMJs) were analyzed by HSSPME-GC-MS and Napping method. The results demonstrated well growth among all strains except for LC25. Strains SS6 and B15 demonstrated the strongest acid production capacity in ReNong and Ketti MJs. Seventy-five volatile compounds were identified, showcasing strain-specific differences. Fermentation significantly enhanced the complexity and intensity of aroma compounds, especially terpenes, esters and alcohols. Sensory evaluation categorized FMJs into six aroma profiles, with strains C10 and LA100 exhibiting pleasant 'mango' flavor in ReNong and Ketti MJs. Multivariate factor analysis revealed that esters potentially play a key role in enhancing the 'mango' and 'floral' aroma of the FMJs. This study serves as a valuable resource for Lp. plantarum strain selection and quality control in FMJ development by analyzing the acid and aroma diversity.
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