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Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice.
Food Res Int. 2017 09; 99(Pt 1):461-468.FR

Abstract

The aim of this study was to evaluate the influence of the lactic acid fermentation on volatile compounds of melon and cashew apple juices. The effect of the fermentation processing on the volatile profile of probiotic juices was assessed by HS-SPME/GC-MS coupled to chemometrics with 67.9% and 81.0% of the variance in the first principal component for melon and cashew juices, respectively. The Lactobacillus casei fermentation imparted a reduction of ethyl butanoate, ethyl-2-methylbutirate, and ethyl hexanoate for melon juice; and of ethyl acetate, ethyl-2-methyl butanoate, ethyl crotonate, ethyl isovalerate, benzaldehyde, and ethyl hexanoate for cashew juice. Measurements of the stability of these compounds and the formation of the component 3-methyl-2-butenyl in melon juice may be used as a volatile marker to follow the juice fermentation. These findings suggested that even though it is not a dairy product the lactic acid fermentation of fruits developed a volatile profile combining the fruit and lactic acid fermentation volatiles with mildly formation or degradation of aroma compounds.

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Authors+Show Affiliations

de Godoy Alves Filho E
Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Laboratório de Biotecnologia, Forataleza-CE, Brazil; Embrapa Agroindústria Tropical, Fortaleza-CE, Brazil.
Rodrigues THS
Embrapa Agroindústria Tropical, Fortaleza-CE, Brazil.
Fernandes FAN
Universidade Federal do Ceará, Departamento de Engenharia Química, Fortaleza-CE, Brazil.
Pereira ALF
Centro de Ciências Sociais, Saúde e Tecnologia, Universidade Federal do Maranhão, Imperatriz, MA, Brazil.
Narain N
Universidade Federal de Sergipe, Núcleo de Pos-Graduação em Ciência e Tecnologia de Alimentos, São Cristovão, SE, Brazil.
de Brito ES
Embrapa Agroindústria Tropical, Fortaleza-CE, Brazil.
Rodrigues S
Universidade Federal do Ceará, Departamento de Engenharia de Alimentos, Laboratório de Biotecnologia, Forataleza-CE, Brazil. Electronic address: sueli@ufc.br.

MeSH

AnacardiumCucurbitaceaeFermentationFermented Foods and BeveragesFood AnalysisFruit and Vegetable JuicesGas Chromatography-Mass SpectrometryLactobacillus caseiNutsOdorantsPrincipal Component AnalysisProbioticsTasteVolatile Organic Compounds

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

28784506

Citation

de Godoy Alves Filho, Elenilson, et al. "Chemometric Evaluation of the Volatile Profile of Probiotic Melon and Probiotic Cashew Juice." Food Research International (Ottawa, Ont.), vol. 99, no. Pt 1, 2017, pp. 461-468.
de Godoy Alves Filho E, Rodrigues THS, Fernandes FAN, et al. Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice. Food Res Int. 2017;99(Pt 1):461-468.
de Godoy Alves Filho, E., Rodrigues, T. H. S., Fernandes, F. A. N., Pereira, A. L. F., Narain, N., de Brito, E. S., & Rodrigues, S. (2017). Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice. Food Research International (Ottawa, Ont.), 99(Pt 1), 461-468. https://doi.org/10.1016/j.foodres.2017.05.030
de Godoy Alves Filho E, et al. Chemometric Evaluation of the Volatile Profile of Probiotic Melon and Probiotic Cashew Juice. Food Res Int. 2017;99(Pt 1):461-468. PubMed PMID: 28784506.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Chemometric evaluation of the volatile profile of probiotic melon and probiotic cashew juice. AU - de Godoy Alves Filho,Elenilson, AU - Rodrigues,Tigressa Helena Soares, AU - Fernandes,Fabiano André Narciso, AU - Pereira,Ana Lucia Fernandes, AU - Narain,Narendra, AU - de Brito,Edy Sousa, AU - Rodrigues,Sueli, Y1 - 2017/05/30/ PY - 2017/03/31/received PY - 2017/05/26/revised PY - 2017/05/29/accepted PY - 2017/8/9/entrez PY - 2017/8/9/pubmed PY - 2019/5/29/medline KW - Anacardium occidentale KW - Chemometrics KW - Cucumis melo KW - HS-SPME/GC–MS KW - Lactic acid fermentation SP - 461 EP - 468 JF - Food research international (Ottawa, Ont.) JO - Food Res Int VL - 99 IS - Pt 1 N2 - The aim of this study was to evaluate the influence of the lactic acid fermentation on volatile compounds of melon and cashew apple juices. The effect of the fermentation processing on the volatile profile of probiotic juices was assessed by HS-SPME/GC-MS coupled to chemometrics with 67.9% and 81.0% of the variance in the first principal component for melon and cashew juices, respectively. The Lactobacillus casei fermentation imparted a reduction of ethyl butanoate, ethyl-2-methylbutirate, and ethyl hexanoate for melon juice; and of ethyl acetate, ethyl-2-methyl butanoate, ethyl crotonate, ethyl isovalerate, benzaldehyde, and ethyl hexanoate for cashew juice. Measurements of the stability of these compounds and the formation of the component 3-methyl-2-butenyl in melon juice may be used as a volatile marker to follow the juice fermentation. These findings suggested that even though it is not a dairy product the lactic acid fermentation of fruits developed a volatile profile combining the fruit and lactic acid fermentation volatiles with mildly formation or degradation of aroma compounds. SN - 1873-7145 UR - https://www.unboundmedicine.com/medline/citation/28784506/Chemometric_evaluation_of_the_volatile_profile_of_probiotic_melon_and_probiotic_cashew_juice_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0963-9969(17)30237-5 DB - PRIME DP - Unbound Medicine ER -