Abstract: In order to develop a nutritious and healthy probiotic fermented kiwifruit juice with a strong fruity aroma, the aroma components of fermented kiwifruit juices inoculated with single and mixed (1:1) cultures of Lactobacillus plantarum and L. paracasei were comparatively analyzed by headspace solid-phase microextraction and gas chromatography-mass spectrometry (HS-SPME-GC-MS). Non-fermented juice was used as control. The results showed that a total of 74 aroma components were identified from the four juice samples, including 17 alcohols, 8 ketones, 19 esters, 12 aldehydes, 8 alkanes, 4 acids, and 6 other compounds. The types and contents of aroma compounds and the aroma values of kiwifruit juices fermented with mixed and single cultures were significantly different (P < 0.05), and the types and contents of alcohols, esters and other aroma substances were significantly (P < 0.05) higher in kiwifruit juices fermented with the mixed culture than with the single cultures, giving a stronger floral and fruity aroma. Therefore, mixed probiotic strains are suitable for the production of fermented kiwi juice.

Key words: kiwifruit; probiotics; fermented juice; aroma components; gas chromatography-mass spectrometry