the library

Fermented pear juice

Savory & ferment· ferment vinegar

Every one of its 15 compounds carries a paper the library can cite.

• acetic acidaromaacidreads as pungent (PubChem)Measured in 35 of 338 ingredients.cite

  'Acetic acid was the main component of the volatile acids that provided sourness, which was only detected in fermented pear juices, except Lp90.' Presence only: the volatile values live in a figure and no concentration is printed — Wang et al. 2021, Foods (Section 3.5 (Flavor Volatiles), text)
• citric acidtasteacidreads as strongly acidic taste (PubChem)Measured in 7 of 338 ingredients.cite

  0.26 ± 0.01 mg/mL in the unfermented control falling to 0.03 ± 0.00 (Lp90 + Lh76) to 0.13 ± 0.01 (Lp90) after fermentation — Wang et al. 2021, Foods (Table 1, row 'Citric acid')
• gallic acidtasteacidMeasured in 5 of 338 ingredients.cite

  22.40 ± 0.22 mg/L in the unfermented control and 20.66 ± 0.65 to 26.82 ± 0.36 across the ferments, the highest with the Lc37 + Lh76 mixture — Wang et al. 2021, Foods (Table 2, row 'Gallic acid')
• lactic acidtasteacidreads as mild acid taste and does not overpower weaker aromatic flavors (PubChem)Measured in 8 of 338 ingredients.cite

  ND in the unfermented control and 5.83 ± 0.03 to 7.79 ± 0.07 mg/mL across the seven fermented juices — the highest with Lp90 monoculture; 'lactic acid was the major organic acid in fermented pear juice' — Wang et al. 2021, Foods (Table 1 (Organic acids in pear juice fermented by monoculture and binary mixture of lactic acid bacteria, mg/mL), row 'Lactic acid')
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  '(E)-2-hexen-1-ol and linalool were significantly increased … after LAB fermentation.' Presence only, no concentration printed — Wang et al. 2021, Foods (Section 3.5, text)
• γ‑terpinenearomaterpenoidMeasured in 44 of 338 ingredients.cite

  'A significant increase in terpenoids in fermented pear juice was observed, and three new terpenoids including (E)-β-ocimene, β-ocimene and γ-terpinene were produced by Lp90 and Lc37 fermentations.' Presence only, no concentration printed — Wang et al. 2021, Foods (Section 3.5, text)
• ethyl butyratearomaesterreads as pineapple odor (PubChem)Measured in 21 of 338 ingredients.cite

  named among 'the prevailing esters, such as ethyl acetate, ethyl butyrate, ethyl 2-methyl butyrate, (E)-ethyl tiglate' of the fermented juice, in an ester class the paper reports as increased by Lh76 and by two of the binary mixtures. Presence only, no concentration printed — Wang et al. 2021, Foods (Section 3.5, text)
• 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite

  'LAB fermentation promoted the production of alcohols, especially for hexanol contributing to the green and apple-skin fragrance', within an alcohol class that becomes 'the largest group of volatile compounds identified in all the fermented pear juices'. Presence only, no concentration printed — Wang et al. 2021, Foods (Section 3.5, text)
• vanillic acidtasteacidMeasured in 3 of 338 ingredients.cite

  NOT DETECTED in the unfermented control and 0.66 ± 0.05 to 0.85 ± 0.05 mg/L in every one of the seven fermented juices — a compound the ferment creates; 'Vanillic acid and caffeic acid appeared, while catechin disappeared in fermented pear juice' — Wang et al. 2021, Foods (Table 2, row 'Vanillic acid')
• arbutintastesugarMeasured in 2 of 338 ingredients.cite

  215.74 ± 0.76 mg/L in the unfermented control and 210.26 ± 1.30 to 228.91 ± 2.42 across the seven ferments — the largest phenolic in pear juice, and the one fermentation leaves alone — Wang et al. 2021, Foods (Table 2 (Phenolics profile in pear juice, mg/L), row 'Arbutin')
• tartaric acidtasteacidMeasured in 6 of 338 ingredients.cite

  0.54 ± 0.02 mg/mL in the unfermented control falling to 0.18 ± 0.01 to 0.28 ± 0.02 after fermentation — Wang et al. 2021, Foods (Table 1, row 'Tartaric acid')
• trans-caffeic acidtastephenolMeasured in 5 of 338 ingredients.cite

  NOT DETECTED in the unfermented control, in 3.22 ± 0.03 mg/L with Lh76 and 5.55 ± 0.31 with the Lc37 + Lh76 mixture, and still ND in the other five ferments — created, but only by the strains that can — Wang et al. 2021, Foods (Table 2, row 'Caffeic acid')
• Chlorogenic acidtastephenolMeasured in 4 of 338 ingredients.cite

  26.04 ± 0.58 mg/L in the unfermented control collapsing to 2.74 ± 0.04 with Lp90 and 3.66 ± 0.06 with Lc37, and NOT DETECTED with Lh76; the binary mixtures retain 7.65 to 8.87 — Wang et al. 2021, Foods (Table 2, row 'Chlorogenic acid')
• rutintasteflavonoidMeasured in 3 of 338 ingredients.cite

  10.88 ± 0.25 mg/L in the unfermented control and 8.69 ± 0.28 to 10.81 ± 0.05 across the seven ferments — present in every sample and only modestly reduced — Wang et al. 2021, Foods (Table 2, row 'Rutin')
• trans-2-hexenolaromaalcoholMeasured in 17 of 338 ingredients.cite

  '(E)-2-hexen-1-ol and linalool were significantly increased, while tert-butanol and 1-nonen-3-ol were decreased after LAB fermentation.' Presence only, no concentration printed — Wang et al. 2021, Foods (Section 3.5, text)