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Effects of Lactic Acid Bacteria Fermentation on Organic Acids, Volatile Aroma Components, and Sensory Quality of Hawthorn Pulp

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Published under licence by IOP Publishing Ltd
, , Citation Haoyu Wang et al 2019 IOP Conf. Ser.: Earth Environ. Sci. 267 062057 DOI 10.1088/1755-1315/267/6/062057

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chhzhu@sdau.edu.cn

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1 Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China

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1755-1315/267/6/062057

Abstract

The purpose of this paper is to investigate the effects of lactic acid bacteria (LAB) fermentation on the volatile aroma components and sensory qualities of hawthorn pulp (HP). High performance liquid chromatography (HPLC) and electrons Nasal combined with HS-SPME-GC-MS were used to analyze the effects of lactic acid bacteria fermentation on the organic acid content and volatile compounds of hawthorn pulp (HP). The results showed that the content and type of organic acids and volatile compounds in HP were significantly improved after fermentation of lactic acid bacteria, and the sensory score was also significantly increased.

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10.1088/1755-1315/267/6/062057