Affiliation:
1. College of Life Science Northeast Forestry University Harbin China
2. Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin China
3. Faculty of Arts and Science University of Toronto Toronto Ontario Canada
4. School of Medicine and Health Harbin Institute of Technology Harbin China
5. State Key Laboratory of Food Science and Technology Nanchang University Nanchang China
Abstract
AbstractBACKGROUNDDue to the high level of organic acids – primarily citric acid – black, red, and white currants have an excessively sour taste, making taste adjustment during processing challenging. This study investigated and evaluated the effects of an inoculation dose of the acid‐reducing yeast Issatchenkia terricola WJL‐G4 on several aspect such as physicochemical properties, chromaticity, active substances, and antioxidant capacity. A sensory evaluation was also conducted.RESULTSThe results indicated that, when the inoculation dose increased from 2% to 12%, the total phenol, total flavonoid, and total anthocyanin content, and antioxidant capacity in currant juice decreased. A low inoculation dose (2–4%) was beneficial for preserving the total phenol and total flavonoid content. Although the levels of most phenolic compounds decreased, the concentrations of caffeic acid, p‐coumaric acid, ferulic acid, rutin, and epicatechin were significantly higher than the control after fermentation. Overall acceptability and taste scores of fermented currants improved compared with those of the control group.CONCLUSIONThis experiment provided an effective solution, with a theoretical basis, to the problems of the sour taste and harsh flavor of currant juice. © 2024 Society of Chemical Industry.