Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

International Journal of Food Microbiology - Tập 248 - Trang 56-62 - 2017
Raffaella Di Cagno1, Pasquale Filannino2, Marco Gobbetti1
1Faculty of Sciences and Technology, Libera Università di Bolzano, 39100 Bolzano, Italy
2Department of Soil, Plant and Food Science, University of Bari Aldo Moro, 70126 Bari, Italy

Tóm tắt

Từ khóa


Tài liệu tham khảo

Andreu-Sevilla, 2013, Volatile composition and descriptive sensory analysis of pomegranate juice and wine, Food Res. Int., 54, 246, 10.1016/j.foodres.2013.07.007

Beaulieu, 2016, HS-GC–MS volatile compounds recovered in freshly pressed ‘Wonderful’cultivar and commercial pomegranate juices, Food Chem., 190, 643, 10.1016/j.foodchem.2015.06.005

Beaulieu, 2015, Physicochemical properties and aroma volatile profiles in a diverse collection of California-grown pomegranate (Punica granatum L.) germplasm, Food Chem., 181, 354, 10.1016/j.foodchem.2015.02.026

Calín-Sánchez, 2011, Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.), J. Sci. Food Agric., 91, 586, 10.1002/jsfa.4230

Coda, 2012, Yogurt-like beverages made of a mixture of cereals, soy and grape must: microbiology, texture, nutritional and sensory properties, Int. J. Food Microbiol., 155, 120, 10.1016/j.ijfoodmicro.2012.01.016

De Klerk, 2009

Di Cagno, 2009, Effect of autochthonous lactic acid bacteria starters on health-promoting and sensory properties of tomato juices, Int. J. Food Microbiol., 128, 473, 10.1016/j.ijfoodmicro.2008.10.017

Di Cagno, 2013, Exploitation of vegetables and fruits through lactic acid fermentation, Food Microbiol., 33, 1, 10.1016/j.fm.2012.09.003

Dijksterhuis, 1997

Fawole, 2014, Physicomechanical, phytochemical, volatile compounds and free radical scavenging properties of eight pomegranate cultivars and classification by principal component and cluster analyses, Br. Food J., 116, 544, 10.1108/BFJ-06-2012-0145

Filannino, 2013, Exploitation of the health–promoting and sensory properties of organic pomegranate (Punica granatum L.) juice through lactic acid fermentation, Int. J. Food Microbiol., 163, 184, 10.1016/j.ijfoodmicro.2013.03.002

Genovese, 2007, Sensory properties and aroma compounds of sweet Fiano wine, Food Chem., 103, 1228, 10.1016/j.foodchem.2006.10.027

Gumienna, 2016, Bioactive components of pomegranate fruit and their transformation by fermentation processes, Eur. Food Res. Technol., 242, 631, 10.1007/s00217-015-2582-z

Guo, 2014, Evaluation of microbial stability, bioactive compounds, physicochemical properties, and consumer acceptance of pomegranate juice processed in a commercial scale pulsed electric field system, Food Bioprocess Technol., 7, 2112, 10.1007/s11947-013-1185-6

Koppel, 2010, Development and application of a lexicon to describe the flavor of pomegranate juice, J. Sens. Stud., 25, 819, 10.1111/j.1745-459X.2010.00307.x

Lucas, 2004, Adsorption isotherms for ethylacetate and furfural on activated carbon from supercritical carbon dioxide, Fluid Phase Equilib., 219, 171, 10.1016/j.fluid.2004.01.034

Luna, 2006, Characterisation of 39 varietal virgin olive oils by their volatile compositions, Food Chem., 98, 243, 10.1016/j.foodchem.2005.05.069

Mayuoni-Kirshinbaum, 2014, The flavor of pomegranate fruit: a review, J. Sci. Food Agric., 94, 21, 10.1002/jsfa.6311

Melgarejo, 2011, Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction, J. Food Sci., 76, S114, 10.1111/j.1750-3841.2010.01945.x

Mena, 2013, Combinatory effect of thermal treatment and blending on the quality of pomegranate juices, Food Bioprocess Technol., 6, 3186, 10.1007/s11947-012-0961-z

Mphahlele, 2014, Preharvest and postharvest factors influencing bioactive compounds in pomegranate (Punica granatum L.) - a review, Sci. Hortic., 178, 114, 10.1016/j.scienta.2014.08.010

Mphahlele, 2016, Effect of extraction method on chemical, volatile composition and antioxidant properties of pomegranate juice, S. Afr. J. Bot., 103, 135, 10.1016/j.sajb.2015.09.015

Rannou, 2016, Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods, Food Res. Int., 90, 154, 10.1016/j.foodres.2016.10.037

Rauhut, 2009, Usage and formation of sulphur compounds, 181

Rymon, 2011, Mapping features of the global pomegranate market, Acta Hortic., 890, 599, 10.17660/ActaHortic.2011.890.84

Sarry, 2004, Plant and microbial glycoside hydrolases: volatile release from glycosidic aroma precursors, Food Chem., 87, 509, 10.1016/j.foodchem.2004.01.003

Servili, 2000, Relationships between the volatile compounds evaluated by solid phase microextraction and the thermal treatment of tomato juice: optimization of the blanching parameters, Food Chem., 71, 407, 10.1016/S0308-8146(00)00187-4

Tripathi, 2014, Analysis of free and bound aroma compounds of pomegranate (Punica granatum L.), LWT-Food Sci. Technol., 59, 461, 10.1016/j.lwt.2014.05.055

Vazquez-Araujo, 2008, Investigation of aromatic compounds in toasted almonds used for the manufacture of turrón, Eur. Food Res. Technol., 227, 243, 10.1007/s00217-007-0717-6

Vazquez-Araujo, 2009, Changes in volatile compounds and sensory quality during toasting of Spanish almonds, Int. J. Food Sci. Technol., 44, 2225, 10.1111/j.1365-2621.2009.02063.x

Vázquez-Araújo, 2010, Sensory and physicochemical characterization of juices made with pomegranate and blueberries, blackberries, or raspberries, J. Food Sci., 75, S398, 10.1111/j.1750-3841.2010.01779.x

Vazquez-Araujo, 2011, Instrumental and sensory aroma profile of pomegranate juices from the USA: differences between fresh and commercial juice, Flavour Fragr. J., 26, 129, 10.1002/ffj.2035

Vegara, 2013, Effect of pasteurization process and storage on color and shelf-life of pomegranate juices, LWT-Food Sci. Technol., 54, 592, 10.1016/j.lwt.2013.06.022

Visai, 1993, Sviluppo delle sostanze volatili nelle mele durante la conservazione frigorifera, Riv. Frutticolt., 9, 57