Effects of Lactobacillus plantarum fermentation on volatile aroma components of jujube juice

ZHANG Lihua; CHEN Yunli; SHI Yong; LI Shunfeng; ZHA Mengmeng; LI Changwen; ZONG Wei; WANG Xiaoyuan

doi:10.12187/2025.02.002

Abstract：Electronic nose and head space-solid phase microextraction-gas chromatography mass spectrometry(HS-SPME-GC-MS)combined with the odor activity values(OAV)and orthogonal partial least squares discriminant analysis(OPLS-DA)model were used to study the effects of Lactobacillus plantarum CICC 20022 fermentation on volatile aroma compounds in jujube juice.The results showed that fermented jujube juice contained more terpenes,sulfur compounds,aromatic compounds and organosulfur than unfermented jujube juice,and these compounds con-tribute to the juice a more intense floral and fruity aroma.There were 48 and 42 volatile aroma compounds identified with the total mass concentrations of 4 479.54 μg/L and 6 943.14 μg/L for unfermented and fermented jujube juice,respectively.The mass concentration of acid compounds in fermented jujube juice increased signifi-cantly,with decanoic acid increasing by 193.68%,while the types of ester compounds were decreased significantly,and new compounds such as the isopropyl palmitate,citral and nerolidol acetone with floral and fruity aromas were formed in fermented jujube juice.The floral flavour of damascone made the most signiticant contribution the fra-grance of fermented jujube juice.The seven main different volatile aroma components were benzaldehyde,capric acid,benzyl alcohol,nonanoic acid,damastone,lauric acid and caproic acid.Therefore,fermentation with L.plantarum could enhance the overall flavor of jujube juice and imparted a floral and fruity aroma to it.