Food and Fermentation Industries >

2021 , Vol. 47 >Issue 20: 212 - 218

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027289

Effects of different fermentation methods on the physicochemical properties and flavor of pomelo peel pickles

  • LI Junjian ,
  • GAO Jiexian ,
  • LIN Jinming ,
  • LI Pan ,
  • DU Bing
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  • 1(College of Food, South China Agriculture University, Guangzhou 510642, China)
    2(Guangdong Laboratory for Lingnan Modern Agriculture University, Guangzhou 510642, China)

Received date: 2021-03-09

  Revised date: 2021-03-23

  Online published: 2021-11-18

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Abstract

The physicochemical properties and flavor of pomelo peel pickle prepared by natural fermentation, Bacillus sp. DU-106 fermentation and Lactobacillus plantarum fermentation were investigated. The results showed that after 120 hours of fermentation, the pH values of these three fermented pickles were below 4.0; compared with natural fermentation, inoculated fermentation had shortened fermentation time and resulted in lower content of nitrite. The results of sensory evaluation showed that the color and form of pickles fermented by artificial inoculation were better; the content of free amino acids, nutritional value and flavor were significantly enhanced by Bacillus sp. DU-106 fermentation. Solid-phase microextraction gas chromatography-mass spectrometry analysis showed that the three fermentation methods had the most olefins and relative content, the natural fermentation group had more alcohols, and the inoculated fermentation group had more esters and aldehydes. Therefore, the inoculation of Bacillus sp. DU-106 was more beneficial to improve the quality and flavor of pomelo peel pickles. This study provides a theoretical basis for the fermentation and production of pomelo peel pickles.

Key words： pomelo peel pickle; lactic acid bacteria; fermentation method; physicochemical properties; flavor

Cite this article

LI Junjian , GAO Jiexian , LIN Jinming , LI Pan , DU Bing . Effects of different fermentation methods on the physicochemical properties and flavor of pomelo peel pickles[J]. Food and Fermentation Industries, 2021 , 47(20) : 212 -218 . DOI: 10.13995/j.cnki.11-1802/ts.027289

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