Process Optimization and Aroma Composition Analysis of Fermented <i>Lonicera edulis</i> Juice

Xin WANG; Haixin BI; Weiye XIU; Shiyou YU; Chunran HAN

doi:10.13386/j.issn1002-0306.2022080121

Volume 44 Issue 13

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(13): 176-185. > DOI: 10.13386/j.issn1002-0306.2022080121

WANG Xin, BI Haixin, XIU Weiye, et al. Process Optimization and Aroma Composition Analysis of Fermented Lonicera edulis Juice[J]. Science and Technology of Food Industry, 2023, 44(13): 176−185. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022080121.

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Process Optimization and Aroma Composition Analysis of Fermented Lonicera edulis Juice

Xin WANG^{1, 2,},
Haixin BI³,
Weiye XIU¹,
Shiyou YU¹,
Chunran HAN^1, ,

1.
Key Laboratory of Cereal Food and Cereal Resources in Heilongjiang Province School of Food Engineering, Harbin University of Commerce, Harbin 150028, China
2.
Heilongjiang Academy of Forestry, Harbin 150081, China
3.
College of Food Engineering, East University of Heilongjiang, Harbin 150060, China

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Received Date: August 11, 2022
Available Online: May 07, 2023

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Abstract

Abstract

To solve the problems of sour taste, seasonality, and storage difficulties of Lonicera edulis, fermented Lonicera edulis juice was produced by yeast. Its fermentation conditions were optimized by single-factor and orthogonal experiments, and the gas chromatography-mass spectrometry (GC-MS) was used to study the changes of aroma components of Lonicera edulis juice during fermentation under optimal conditions. The results showed that the optimal fermentation conditions for Lonicera edulis juice were fermentation temperature of 18 ℃, fermentation time of 8 d, yeast addition of 1%, under which the sensory score was 93.10±2.73 in fermented juice. A total of 62 aroma substances were detected during the fermentation of the juice under the optimal conditions, and four principal components were obtained by principal component analysis. The cumulative contribution of the first three components was 88.64%, and ethyl decanoate, ethyl acetate, ethyl 9-decenoate, ethyl caproate, heptanic acid and isoamyl alcohol were the main aroma components of juice during fermentation processing. The Lonicera edulis juice with rich flavor substances and pleasant taste could be gained with this method. The results of this study could provide the technological support for produce of Lonicera edulis fermented juice.
- Lonicera edulis,
- fermented juice,
- process,
- aroma,
- principal component analysis

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References (35)

References

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