Effects of fermentation with different lactic acid bacteria on the physicochemical, electronic sensory, and aroma profiles of heat-sterilized tomato juice

The current work aimed to investigate the effects of fermentation of Lactobacillus casei, Lactobacillus acidophilus, and Lactobacillus plantarum on the physicochemical, electronic sensory evaluation, and flavour characteristics of heat-sterilized tomato juice (HTJ). The results indicated that LAB fermentation significantly decreased the pH, sucrose, and glucose, and lactic acid was increased. E-nose and tongue analyses revealed that the response to organic sulfides, terpenoids, and sourness increased after LAB fermentation HS–SPME–GC–MS and OAV revealed that heat-sterilization resulted a significant loss of aroma compounds (38.50%) Additionally, dimethyl sulfide (OAV 3.48) contributing to undesirable odors were observed. Fermentation increased some preexisting key aroma compounds (2,4-nonadienal and 3-methyl-1-butanol) and accumulated new compounds (β-phytolone and geraniol alcohol). Moreover, fermentation resulted in OAVs < 1 for dimethyl sulfide, indicating that fermentation could weaken the off-flavour produced during heat-sterilization. Thus, fermentation provided a promising alternative for improving the off-flavour and contributed to enriching the aroma profile of tomato juice.