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Food Science and Human Wellness 2023, 12(4): 1241-1247 https://doi.org/10.1016/j.fshw.2022.10.006
Research Article | Open Access | Issue | Published: 18 November 2022

Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics

Show Author's Information Zhaoling Wang1,  Si Mi1,  Xianghong Wang,  Kemin Mao,  Yuwei Liu,  Jie Gao,  Yaxin Sang( )
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China

1Co-first authors and contribute equally to this work.

Keywords:
Volatiles, Multivariate analysis, Sweet melon, Fermented juice, Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS)
Cite this article:
Wang Z, Mi S, Wang X, et al. Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics. Food Science and Human Wellness, 2023, 12(4): 1241-1247. https://doi.org/10.1016/j.fshw.2022.10.006
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Abstract Full text About this article

The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) coupled with chemometrics was performed to identify the potential volatiles for the discrimination of different fermented sweet melon juice. In total, 70 volatile compounds were found in the fermented sweet melon juices. Of them, 45 compounds were annotated according to the GC-IMS database and classified into esters, alcohols, aldehydes, ketones and furans. Results from the multivariate analysis reveal that sweet melon juice fermented by different combinations of microbial strains could be distinctly separated from each other. A total of 15 volatiles with both variable importance in projection value > 1 and P < 0.05 were determined as potential markers for the discrimination of fermented sweet melon juice. This study confirms the effect of microorganisms on the flavor of the fermented sweet melon juice and shows the potential of HS-GC-IMS combined with chemometrics as a powerful strategy to obtain volatile fingerprints of different fermented sweet melon juice.


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About this article

Characterization and discrimination of fermented sweet melon juice by different microbial strains via GC-IMS-based volatile profiling and chemometrics

Show Author's information Zhaoling Wang1, Si Mi1, Xianghong Wang, Kemin Mao, Yuwei Liu, Jie Gao, Yaxin Sang( )
College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China

1Co-first authors and contribute equally to this work.

Abstract

The main purpose of this study was to investigate the effect of different lactic acid bacteria and yeast strains on the volatile composition of fermented sweet melon juice. Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) coupled with chemometrics was performed to identify the potential volatiles for the discrimination of different fermented sweet melon juice. In total, 70 volatile compounds were found in the fermented sweet melon juices. Of them, 45 compounds were annotated according to the GC-IMS database and classified into esters, alcohols, aldehydes, ketones and furans. Results from the multivariate analysis reveal that sweet melon juice fermented by different combinations of microbial strains could be distinctly separated from each other. A total of 15 volatiles with both variable importance in projection value > 1 and P < 0.05 were determined as potential markers for the discrimination of fermented sweet melon juice. This study confirms the effect of microorganisms on the flavor of the fermented sweet melon juice and shows the potential of HS-GC-IMS combined with chemometrics as a powerful strategy to obtain volatile fingerprints of different fermented sweet melon juice.

Keywords: Volatiles, Multivariate analysis, Sweet melon, Fermented juice, Headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS)

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Publication history

Received: 25 January 2021
Revised: 03 April 2021
Accepted: 27 May 2021
Published: 18 November 2022
Issue date: July 2023

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© 2023 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

Acknowledgements

Acknowledgements

This research was supported by Hebei Provincial Key Research Projects (19227114D), the Vegetable Industry Innovation Team Project of Hebei Modern Agricultural Industrial Technology System (HBCT2018030208).

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This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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