Flavor Compounds Affecting the Sensory Characteristics of a Lactobacillus-fermented Dairy Beverage during Two Weeks of Refrigerated Storage

Abstract

Lactobacillus paracasei MCC1849 (LP) has the potential to modulate immune function. The purpose of this study was to investigate the impact of flavor compounds on changes in sensory characteristics during refrigerated storage of a functional LP-fermented dairy beverage. A sample containing 1 × 10⁸ cells/mL viable LP stored at 10 °C for 0, 1, or 2 weeks was evaluated by a trained panel. The scores for ‘odor’, ‘afterflavor of fermented odor’, ‘fermented odor’, and ‘acidity’ increased significantly. Three types of gas chromatography-mass spectrometry for volatiles in the solvent extract and headspace gas, and also for hydrophilic compounds were performed. The compounds related to the change in four sensory attributes were examined by partial least squares regression analysis. A non-stored sample with a flavor composed of 13 compounds related to the attributes replicated the fermented odor characteristics of the 2-weeks-stored sample.