Effect of Lactic Acid Fermentation on Quality and Volatile Components of Potherb Mustard (Brassica juncea)

doi:10.7506/spkx1002-6630-201123050

Abstract

Abstract: The inoculated fermentation of potherb mustard by Leuconostoc mesenteroides (LM) alone, Lactobacillus plantarum (LP) alone and both of them and the natural fermentation were compared to understand the effect of inoculated fermentation on the quality of potherb mustard. Sensory characteristics and physicochemical properties were measured on naturally fermented and inoculated fermented potherb mustard. Meanwhile, their volatile composition was analyzed by steam distillation extraction coupled with GC-MS. The results showed that pure LM fermentation and LP fermentation was superior to natural fermentation. The highest relative contents of aldehydes and esters and the highest total volatiles content were determined in LP fermentation. In addition, the least loss of vitamin C and the strongest desalting capacity were observed. Therefore, LP fermentation is superior to the other two fermentation processes.

Key words: potherb mustard, lactic acid bacteria, volatile components, inoculated fermentation

CLC Number:

TQ920.6

WULang，XULi. Effect of Lactic Acid Fermentation on Quality and Volatile Components of Potherb Mustard (Brassica juncea)[J]. FOOD SCIENCE, 2011, 32(23): 250-255.

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Effect of Lactic Acid Fermentation on Quality and Volatile Components of Potherb Mustard (Brassica juncea)

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