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Effect of lactic acid fermentation of watermelon juice on its sensory acceptability and volatile compounds

Juliana Mandha1, Habtu Shumoy2, Jolien Devaere3

  • 1Research Unit VEG-i-TEC, Department of Food Technology, Safety and Health, Ghent University Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500 Kortrijk, Belgium; Department of Food Biotechnology and Nutritional Sciences, Nelson Mandela African Institution of Science and Technology, 447 Arusha, Tanzania.

Food Chemistry
|May 2, 2021
PubMed

Keywords:
2-Octanol (PubChem CID: 20083)Acetic acid (PubChem CID: 176)Consumer sensory acceptabilityFermentationLactobacillusSodium chloride (PubChem CID: 5234)Volatile profileWatermelon juice

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