Spontaneous fermentation in food products is impacted by naturally occurring lactic acid bacteria (LAB). LAB can be used to increase a food product's microbiological safety, nutritional properties, and health benefits. Because VOCs are formed during the fermentation process, this study analyzed VOCs' profiles and content of red beetroot juice fermented with different LABs. The VOCs were identified by comparing retention times, retention indices, and mass spectra with the Wiley Registry 7th Edition Mass Spectral Library and the National Institute Standards and Technology (NIST) 2005 Mass Spectral Library.
View Case StudyEffect of lactic acid fermentation of red beetroot juice on volatile compounds profile and content
Technique: GC-MS
Applications: Food & Cosmetics
Products: KnowItAll Software, NIST/EPA/NIH Mass Spectral Library, Wiley Registry
