Effect of acid reducing fermentation by Pichia terricola on quality and flavor of sea buckthorn juice

  • WANG Daoke ,
  • WU Zhengpeng ,
  • WANG Moyang ,
  • WANG Jinling
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  • 1(College of Life Sciences, Northeast Forestry University, Harbin 150040, China)
    2(Harbin Center for Disease Control and Prevention, Harbin 150056, China)

Received date: 2025-02-24

  Revised date: 2025-03-12

  Online published: 2026-03-17

Abstract

To investigate the impact of acid reducing fermentation on the quality and flavor of sea buckthorn juice, Pichia terricola WJL-M4 was inoculated into the juice.High-performance liquid chromatography (HPLC), sensory evaluation, electronic nose, and headspace solid-phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) were employed to analyze the changes in organic acids, sensory scores, and flavor before and after fermentation.Additionally, the key aroma compounds were identified by calculating the odor activity values (OAV).Results indicated that after acid reducing fermentation, the malic acid degradation rate reached (85.37±0.67)%, significantly improving the sensory score and reducing the sourness of the juice.Electronic nose analysis revealed that the aroma of the fermented sea buckthorn juice was more intense.A total of 109 volatile compounds were detected in both the pre- and post-fermentation samples, primarily composed of esters and alcohols.Through OAV analysis, 19 key aroma compounds (OAV > 1) were identified.Ethyl hexanoate and benzyl alcohol were found to contribute floral and fruity notes to the fermented sea buckthorn juice.Furthermore, the fermentation process effectively removed undesirable odors, such as isovaleric acid, pentanoic acid, and benzaldehyde, eliminating the sour and bitter almond-like smells.This acid reducing fermentation using Pichia terricola WJL-M4 significantly enhanced the sensory and flavor quality of sea buckthorn juice, providing a theoretical basis and technical support for the deep processing of sea buckthorn.

Cite this article

WANG Daoke , WU Zhengpeng , WANG Moyang , WANG Jinling . Effect of acid reducing fermentation by Pichia terricola on quality and flavor of sea buckthorn juice[J]. Food and Fermentation Industries, 2026 , 52(4) : 234 -241 . DOI: 10.13995/j.cnki.11-1802/ts.042500

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