Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice

Study on the Mechanisms of Flavor Compound Changes During the Lactic Fermentation Process of Peach and Apricot Mixed Juice

This study employed headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) and liquid chromatography–mass spectrometry (LC-MS) for non-targeted metabolomics analyses to examine the impact of mixed fermentation with various lactic acid bacteria (LAB) on the flavor...

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Bibliographic Details
Main Authors: Yao Zhao, Ruoqing Liu, Ying Mu, Mingshan Lv, Jun Xing, Li Zheng, Aihemaitijiang Aihaiti, Liang Wang
Format: Article
Language:English
Published: MDPI AG 2024-11-01
Series:Foods
Subjects:
apricot
flavor
flat peach
lactic acid bacteria
lactic fermentation
mixed juice
Online Access:https://www.mdpi.com/2304-8158/13/23/3835
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