The change of volatile compounds in fermentation pumpkin juice of Lactobacillus Rhamnose
More Information
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- Received Date:
October 07, 2015
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Abstract
In order to compare the difference of volatile components in Lactobacillus Rhamnose fermentation pumpkin juice with different fermentation duration,the volatile compounds were detected using headspace-solid-phase microextraction(HS-SPME) combined with gas chromatography-mass spectrometry. The results showed that the composition and content of volatiles had some differences with different fermentation duration.52 kinds of volatile components were identified with 12 hours fermentation. The volatile compounds with higher contents included 3-hydroxy-2-butanone(16.06%),2,4-2 tertiary butyl phenol(8.05%) and alcohol(6.84%).41 kinds of volatile components were identified with 24 hours fermentation. The volatile compounds with higher contents included 2,3-butanedione(20.46%),3-hydroxy-2-butanone(10.8%) and acetic acid(9.97%). 40 kinds of volatile components were identified with 36 hours fermentation. The volatile compounds with higher contents included acetic acid(13.98%),2,3-butanedione(12.35%) and 3-hydroxy 2-butanone(10.26%). 37 kinds of volatile components were identified with 48 hours fermentation. The volatile compounds with higher contents included acetic acid(21.48%),3-hydroxy-2-butanone(14.2%) and 2,3-dione(12.3%).
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