Analysis of the Influence of Fermentation Conditions on the Flavor of Sour Cherries Based on Electronic Nose
The effects of fermentation conditions(fermentation bacteria,nitrogen source,pH value,glucose addition and cherry juice dilution ratio)on sour cherry flavor substances were analyzed based on electronic nose.The results showed that Lactobacillus GG fermented sour cherry juice produced more aromatic flavor substances compared with Lactobacillus plantarum-1 and Lactobacillus plantarum-2.Different nitrogen sources had little effect on overall flavor.When glucose addition reached 10%,the overall flavor was no longer significantly affected.The increase of pH significantly reduced the content of most flavor substances.When the volume ratio of cherry juice to water was 1∶2,the influence on flavor was reduced.The results of this study are basically consistent with the previous analysis using gas chromatography ion mobility spectroscopy(GC-IMS)technology,which can provide strong theoretical basis for the processing of sour cherries.
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