Lactic acid fermentation drives the optimal volatile ﬂavor-aroma proﬁle of pomegranate juice
Di Cagno R
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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 deriva-tives 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 con-sensus modiﬁed ﬂavor proﬁle based on 13 attributes. Fermented PJs were mainly discriminated by the higher in-tensity of ﬂoral, fruity and anise notes than the controls.
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