Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice.

ABSTRACT: This study employed headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) and liquid chromatography-mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor compounds and metabolites of peach and apricot mixed juice (PAMJ), specifically focusing on the alterations of volatile compounds and non-volatile metabolites, as well as their metabolic pathways during the fermentation process. A total of 185 volatiles were identified using HS-SPME-GC-MS analysis, revealing significant differential metabolites, including eugenol, benzaldehyde, and γ-decalactone etc. The results indicated that lactic fermentation significantly enhanced the overall flavor of the

SUBMITTER: Zhao Y 

PROVIDER: S-EPMC11639762 | biostudies-literature | 2024 Nov

REPOSITORIES: biostudies-literature