Sensory characteristics and volatile composition of a cereal beverage fermented with Bifidobacterium breve NCIMB 702257

Ivan Salmerón, Raquel Rozada, Keith Thomas, Enrique Ortega-Rivas, Severino S Pandiella

    Research output: Contribution to journalArticlepeer-review

    Abstract

    Most of the commercialized lactic acid fermented products are dairy-based. Hence, the development of non-dairy fermented products with probiotic properties draws significant attention within the functional foods industry. The microorganisms used in such products have complex enzyme systems through which they generate diverse metabolites (volatile and non-volatile) that provide significant flavour attributes of importance for fermented foods. The correlation of the volatile flavour compounds of a malt beverage fermented with a Bifidobacterium breve strain with its unique sensory characteristics was performed. The volatile composition analysis exposed the presence of 12 components. Eight of these flavour volatiles were produced through the metabolic activity of the bifidobacteria strain. Notably acetic acid, of reported sour flavour characteristics, exhibited the greatest intensity. Four components of considerable organoleptic characteristics were identified as Maillard-derived products, namely maltol, pyranone, 2 (5H)-furanmethanol and 3-furanmethanol. The sensory evaluation exhibited that the fermented cereal beverage had a sour flavour with mild sweet and malty notes. These results indicate that the volatile compounds identified can be appointed as significant flavour markers of the novel fermented cereal beverage.
    Original languageEnglish
    Article number10.1177/1082013213481466
    Pages (from-to)205-213
    Number of pages8
    JournalFood Science and Technology International
    Volume20
    Issue number3
    Early online date6 Jun 2013
    Publication statusPublished - 2014

    Keywords

    • Fermented Malt Beverage ; Flavour ; Probiotic ; Bifidobacterium Breve ; Volatile Compounds

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