Optimization of process conditions and volatile flavor components analysis of bayberry pulp fermented by lactic acid bacteria

doi:10.3969/j.issn.1004-1524.2022.07.18

Acta Agriculturae Zhejiangensis ›› 2022, Vol. 34 ›› Issue (7): 1502-1512.DOI: 10.3969/j.issn.1004-1524.2022.07.18

• Food Science • Previous Articles Next Articles

Optimization of process conditions and volatile flavor components analysis of bayberry pulp fermented by lactic acid bacteria

PAN Xujie¹^,²(), LIU Ruiling², DENG Shanggui¹, WU Weijie², CHEN Hangjun², GAO Haiyan²^,^*()

1. College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, Zhejiang, China
2. Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs,Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2021-02-23 Online:2022-07-25 Published:2022-07-26
Contact: GAO Haiyan

Abstract

Abstract:

In order to optimize the fermentation conditions of bayberry pulp by lactic acid bacteria, and analyze the impact of fermentation on its flavor, the response surface test was based on the single-factor to optimize the process conditions,the content of eight organic acids in bayberry pulp was determined by high performance liquid chromatography(HPLC), and the volatile flavor components of bayberry pulp were analyzed by headspace solid phase microextraction-gas chromatography-tandem mass spectrometry(SPME-GC-MS)combined with relative odor activity value (ROAV). The results showed that the optimized conditions of the bayberry pulp process were: 1.0% of lactic acid bacteria, 10.5% of sucrose, 10.3 h of fermentation time, and 1.0% of color retention agent (1∶1 of citric acid and sodium erythorbate), 0.4% of thickener (1∶1 of pectin and carrageenan).Compared with the unfermented bayberry pulp, lactic acid bacteria fermentation increased the content of oxalic acid, tartaric acid, lactic acid and citric acid in the pulp. The analysis results of volatile substances showed that through the fermentation of lactic acid bacteria, the characteristic flavor components such as (E)-2-heptenal and lupule were added, making the taste of pulp more mellow than the unfermented pulp, and improving the flavor quality of bayberry pulp.

Key words: lactic acid bacteria, bayberry, fermentation, volatile flavor, process optimization

CLC Number:

TS255.43

PAN Xujie, LIU Ruiling, DENG Shanggui, WU Weijie, CHEN Hangjun, GAO Haiyan. Optimization of process conditions and volatile flavor components analysis of bayberry pulp fermented by lactic acid bacteria[J]. Acta Agriculturae Zhejiangensis, 2022, 34(7): 1502-1512.

Figures/Tables 8

References 35

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来源 Source	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 (F value)	Prob>F	显著性 Significance
模型Model	527.01	9	58.56	149.05	<0.000 1	**
A	28.13	1	28.13	71.59	<0.000 1	**
B	4.5	1	4.5	11.45	0.011 7	*
C	6.13	1	6.13	15.59	0.005 5	*
AB	4	1	4	10.18	0.015 3	*
AC	6.25	6.25	6.25	15.91	0.005 3	*
BC	9	1	9	22.91	0.002 0	*
A²	350.59	1	350.59	892.42	<0.000 1	**
B²	14.8	1	14.8	37.68	0.000 5	*
C²	71.64	1	71.64	182.37	<0.000 1	**
残差Residual	2.75	7	0.39
失拟项Lack of fit	0.75	3	0.25	0.5	0.702 2
净误差Net error	2	4	0.5
总和Sum	529.76	16
R²	0.994 8

来源 Source	平方和 Sum of squares	自由度 Degree of freedom	均方 Mean square	F值 (F value)	Prob>F	显著性 Significance
模型Model	527.01	9	58.56	149.05	<0.000 1	**
A	28.13	1	28.13	71.59	<0.000 1	**
B	4.5	1	4.5	11.45	0.011 7	*
C	6.13	1	6.13	15.59	0.005 5	*
AB	4	1	4	10.18	0.015 3	*
AC	6.25	6.25	6.25	15.91	0.005 3	*
BC	9	1	9	22.91	0.002 0	*
A²	350.59	1	350.59	892.42	<0.000 1	**
B²	14.8	1	14.8	37.68	0.000 5	*
C²	71.64	1	71.64	182.37	<0.000 1	**
残差Residual	2.75	7	0.39
失拟项Lack of fit	0.75	3	0.25	0.5	0.702 2
净误差Net error	2	4	0.5
总和Sum	529.76	16
R²	0.994 8

样品 Sample	草酸 Oxalic acid	酒石酸 Tartaric acid	奎宁酸 Quinic acid	苹果酸 Malic acid	乳酸 Lactic acid	柠檬酸 Citric acid	富马酸 Fumaric acid	琥珀酸 Succinic acid
鲜样 Fresh	0.137 ±0.004 a	1.967 ±0.07 b	0.501 ±0.047 a	2.311 ±0.043a	0.137 ±0.004c	3.506 ±0.001c	0.084 ±0.002 b	0.693 ±0.046 a
未发酵 Unfermented	0.011 ±0.001 c	2.390 ±0.052 a	0.460 ±0.015 a	1.199 ±0.005 b	6.191 ±0.015 b	4.906 ±0.004b	0.505 ±0.006 a	0.376 ±0.006 b
发酵 Fermented	0.028 ±0.002 b	2.402 ±0.027 a	0.203 ±0.001 b	1.137 ±0.004 c	65.481 ±0.075 a	10.136 ±0.224 a	—	0.082 ±0.002 c

样品 Sample	草酸 Oxalic acid	酒石酸 Tartaric acid	奎宁酸 Quinic acid	苹果酸 Malic acid	乳酸 Lactic acid	柠檬酸 Citric acid	富马酸 Fumaric acid	琥珀酸 Succinic acid
鲜样 Fresh	0.137 ±0.004 a	1.967 ±0.07 b	0.501 ±0.047 a	2.311 ±0.043a	0.137 ±0.004c	3.506 ±0.001c	0.084 ±0.002 b	0.693 ±0.046 a
未发酵 Unfermented	0.011 ±0.001 c	2.390 ±0.052 a	0.460 ±0.015 a	1.199 ±0.005 b	6.191 ±0.015 b	4.906 ±0.004b	0.505 ±0.006 a	0.376 ±0.006 b
发酵 Fermented	0.028 ±0.002 b	2.402 ±0.027 a	0.203 ±0.001 b	1.137 ±0.004 c	65.481 ±0.075 a	10.136 ±0.224 a	—	0.082 ±0.002 c

序号 No.	保留时间 Retention time/min	化合物 Compound	ROAV			含量Content/(ng·g^-1)
序号 No.	保留时间 Retention time/min	化合物 Compound	鲜样 Fresh	未发酵 Unfermented	发酵 Fermented	鲜样 Fresh	未发酵 Unfermented	发酵 Fermented
1	3.237	乙酸乙酯Ethyl acetate	0.001	—	—	0.225	—	—
2	4.189	乙酸Acetic acid	—	0.033	0.447	—	0.021	0.105
3	4.706	庚烷Heptane	—	0.001	—	—	0.026	—
4	5.752	丁二醛Butanedial	—	—	—	—	—	0.012
5	7.747	甲苯Toluene	0.002	—	—	0.074	—	—
6	8.170	辛烷1-Octane	—	—	0.026	—	—	0.011
7	9.585	己醛Hexanal	0.018	0.130	0.296	0.145	0.015	0.012
8	11.738	对二甲苯1,4-Xylene	0.001	—	—	0.104	—	—
9	11.788	糠醛Furfural	—	0.709	0.295	—	0.363	0.056
10	13.552	庚醛Heptaldehyde	0.036	—	—	0.163	—	—
11	13.891	己酸甲酯Methyl hexanoate	0.021	—	—	0.140	—	—
12	14.280	3-己烯酸甲酯Methyl hex-3-enoate	—	—	—	0.192	—	—
13	16.118	(E)-2-庚烯醛trans-2-Heptenal	—	—	100	—	—	0.024
14	16.416	2-氨基苯乙酸Benzeneacetic acid	—	—	—	—	0.028	0.048
15	16.420	3-亚甲基十三烷3-Methylene tridecane	—	—	—	0.066	—	—
16	16.805	6-甲基-5-庚烯-2-酮	0.008	0.017	0.375	0.075	0.002	0.017
		6-Methyl-5-hepten-2-one
17	17.295	辛醛Caprylaldehyde	0.087	0.109	0.383	0.753	0.014	0.017
18	17.426	(E)-B-罗勒烯(E)-B-Ocilene	—	—	—	0.278	0.004	—
19	17.902	罗勒烯Ocimene	—	—	—	0.572	0.003	—
20	18.459	3-吡喃-2,6-二酮3-Pyran-2,6-dione	—	—	—	—	0.064	0.024
21	18.965	视黄醛Retinal	—	—	—	—	—	0.024
22	19.689	芥酸Erucic acid	—	—	—	—	—	0.012
23	19.689	2-辛烯醛2-Octenal	0.018	—	—	0.096	—	—
24	19.823	甲酸辛酯Formic acid	—	—	—	0.287	—	0.005
25	20.638	芳樟醇Linalool	4.317	43.278	0.005	1.934	0.277	0.073
26	20.752	壬醛1-Nonanal	0.349	0.439	0.013	4.064	0.073	0.064
27	21.400	3,7,11-三甲基-1-十二烷醇	—	—	—	—	—	0.01
		3,7,11-Trimethyl-1-dodecanol
序号 No.	保留时间 Retention time/min	化合物 Compound	ROAV			含量Content/(ng·g^-1)
序号 No.	保留时间 Retention time/min	化合物 Compound	鲜样 Fresh	未发酵 Unfermented	发酵 Fermented	鲜样 Fresh	未发酵 Unfermented	发酵 Fermented
28	22.858	2,6-壬二烯醛2,6-Nadienal	0.496	0.832	—	0.062	0.001	—
29	23.009	(E)-2-壬烯醛(E)-2-nonenal	100	100	—	0.269	0.004	—
30	23.952	癸醛Decanal	0.030	0.144	0.371	0.187	0.013	0.012
31	26.923	十一醛Undecanal	0.484	1.180	—	0.130	0.005	—
32	27.875	(-)-β-花柏烯(-)-β-faberene	—	—	—	0.073	0.008	—
33	28.030	对乙烯基愈创木酚P-vinyl guaiacol	—	0.073	—	—	0.011	—
34	28.670	金合欢醇Farnesol	—	—	—	0.239	—	0.009
35	28.814	β-榄香烯β-elemene	—	—	—	0.860	0.022	0.03
36	29.351	异石竹烯Isocaryophyllene	—	—	—	6.519	0.347	0.291
37	29.904	石竹烯Caryophyllene	9.004	35.795	92.877	129.096	7.336	7.006
38	30.575	(+)-香橙烯(+)-Lemonene	—	—	—	—	—	0.069
39	30.897	蛇麻烯Lupulene	0.263	0.976	3.018	3.777	0.200	0.228
40	31.088	β-金合欢烯β-Farnesene	—	—	—	0.306	0.019	—
41	31.527	α-法呢烯α-farnesene	—	—	—	0.372	0.021	0.019
42	31.661	(+)-β-塞林烯(+)-β-Celene	—	—	—	0.703	0.036	0.028
43	31.772	雪松烯Cedrene	—	—	—	0.771	0.037	0.028
44	32.168	三甲基-1-环己烯-1-烯丙基醇	—	—	—	—	—	0.015
		Trimethyl-1-cyclohexene-1-allyl alcohol
45	32.926	3,5-二叔丁基苯酚	—	—	—	—	—	0.016
		3,5-Di-tert-butylphenol
46	32.040	Δ-杜松烯Δ-Cadinene	—	—	—	0.108	0.007	—
47	33.040	蓝桉醇Eucalyptol	—	—	—	0.200	0.015	0.022
48	33.623	氧化石竹烯Caryophyllene oxide	—	—	—	—	0.18	0.274
49	36.108	邻苯二甲酸正丁异辛酯	—	—	0.432	—	—	0.033
		N-butyl isooctyl phthalate

Optimization of process conditions and volatile flavor components analysis of bayberry pulp fermented by lactic acid bacteria

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试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72

试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72

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试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72

试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72

试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72

试验号 Number	A乳酸菌添加量 Addition amount of lactic acid bacteria	B蔗糖添加量 Addition amount of sucrose	C发酵时间 Fermentation time	感官评分 Sensory score
1	0	0	0	85
2	-1	1	0	71
3	0	0	0	84
4	1	1	0	77
5	0	1	1	81
6	-1	-1	0	71
7	0	-1	-1	78
8	1	-1	0	73
9	-1	0	1	71
10	0	1	-1	76
11	1	0	-1	73
12	0	0	0	84
13	0	-1	1	77
14	0	0	0	83
15	-1	0	-1	67
16	0	0	0	84
17	1	0	1	72