To investigate the effect of Lactobacillus sp. and Zygosaccharomyces spp. fermentation on physicochemical properties and flavor components in raw jujube (Jiaxian, Shaanxi, China) juice, the physiochemical indexes, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), and sensory evaluation were used for the testing in different fermented jujube juice. The SOD (superoxide dismutase) activity, ethanol content and soluble solids content significantly changed during fermentation. Lactobacillus sp. and Zygosaccharomyces spp. fermented jujube juice showed highest SOD activity (7.19 U/mL) and ethanol content (1.47%), respectively. The HS-GC-IMS identified 39 volatile compounds (VOCs), and most of which were aldehydes, ketones, esters and alcohols. VOCs fingerprints could effectively distinguish the difference of aroma components between Lactobacillus sp. and Zygosaccharomyces spp. fermented jujube juice. The volatile type of Lactobacillus sp. and Zygosaccharomyces spp. fermented jujube juices were aldehyde type and ketone-alcohols type, respectively. And the VOCs in Zygosaccharomyces spp. fermented jujube juice were much higher than that in Lactobacillus sp. fermented one. The typical flavor substances that distinguished Lactobacillus sp. and Zygosaccharomyces spp. fermented juices were 3-methylbutanol, 2-methylbutanol, 2-ethylfuran, 2-pentanone, ethyl acetate, and 3-methylbutyl acetate. Fermented jujube juices exhibited higher scores than that of raw juice in sensory evaluation. Hops aroma and spicy taste were distinct in Zygosaccharomyces spp. fermented jujube juice, and sour and fruity taste were prominent in Lactobacillus sp. fermented juice. Overall, these results expand the application scope of HS-GC-IMS and provide theoretical foundation in probiotic fermented jujube juice development.
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