Volatile organic compound modification by lactic acid bacteria in fermented chilli mash using GC-MS headspace extraction

Autor:	Phebe Ding, S Md Nor, N. N. Mohd Yusof
Rok vydání:	2021
Předmět:	biology Chemistry food and beverages biology.organism_classification Lactic acid chemistry.chemical_compound Starter Lactobacillus Fermentation Food science Gas chromatography Microbial inoculant Lactobacillus plantarum Aroma
Zdroj:	IOP Conference Series: Earth and Environmental Science. 765:012043
ISSN:	1755-1315 1755-1307
DOI:	10.1088/1755-1315/765/1/012043
Popis:	This study was conducted to assess the volatile compound generated in fermented chili using the static headspace gas chromatography (GC-MS). Three types of lactic acid bacteria (LAB) inoculant were used; Lactobacillus plantarum Alo1, Lactobaciluss pentosus Alo2 and Lactobacillus platarum Au2 for the lactic acid fermented chili mash. Raw chili and natural fermented chili mash were served as negative and positive control. The volatile compound was grouped into 7 main compounds consist of ester, alcohol, alkane, acid, hydrocarbon, ether and nitrogen-containing group. Study showed that LAB inoculated chili mash has lower amount of ethanol as compared to naturally fermented chili mash. Besides, volatile compound generated among each inoculant was different. A compound known as n-Hexadecanoic acid was the primary compound detected in all LAB-inoculated chili mash. Result proved that LAB can be used as the potential starter culture in modifying the aroma of fermented chili mash.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::bfe21efadf88cb702721ea2da09219f0 https://doi.org/10.1088/1755-1315/765/1/012043 Zobrazit plný text záznamu