the library

Fermented tomato juice

Savory & ferment· ferment vinegar

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

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

  32.74 ± 1.15 (2.78% RPA) in unfermented tomato juice, NOT DETECTED after L. casei, and 281.29 ± 3.92 (26.72% RPA) after L. plantarum — the largest single peak of the L. plantarum ferment and absent from its sibling — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2 (Major volatile compounds, peak area × 10⁶ and RPA), Acids, row 'Acetic acid')
• acetoinaromaketonereads as buttery odor (PubChem)Measured in 16 of 338 ingredients.cite

  NOT DETECTED in the unfermented juice; 0.99 ± 0.01 in the L. casei column of the ketone block and 24.71 ± 0.64 (2.35% RPA) in the L. plantarum column of the ALCOHOL block. The paper files one compound in two classes and this profile records that rather than resolving it — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Ketones, row 'Acetoin' (L. casei) and Alcohols, row 'Acetoin' (L. plantarum))
• 2,3-butanedionearomaketonereads as strong odor (PubChem)Measured in 15 of 338 ingredients.cite

  NOT DETECTED in unfermented juice and after L. casei, 14.73 ± 0.24 (1.4% RPA) after L. plantarum — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Ketones, row '2,3-Butanedione')
• 1-pentanolaromaalcoholreads as mild odor (PubChem)Measured in 18 of 338 ingredients.cite

  68.14 ± 1.35 (5.79% RPA) unfermented, 54.16 ± 0.9 after L. casei and 27.58 ± 0.6 after L. plantarum — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Alcohols, row '1-Pentanol')
• linaloolaromaalcoholreads as spicy, citrus taste (PubChem)Measured in 91 of 338 ingredients.cite

  NOT DETECTED in unfermented tomato juice, 18.45 ± 0.25 (2.17% RPA) after L. casei and 14.23 ± 0.27 after L. plantarum — one of fifteen alcohols the ferment creates, and the largest of the new terpenoids — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Alcohols, row '1,6-Octadien-3-ol, 3,7-dimethyl-')
• 2-heptanonearomaketonereads as pear-like flavor (PubChem)Measured in 22 of 338 ingredients.cite

  NOT DETECTED unfermented and after L. casei, 7.75 ± 0.2 after L. plantarum. The compound is listed twice in that column, at 7.75 and 2.62; the larger is cited and the duplication is recorded in this profile's notes — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Ketones, row '2-Heptanone')
• 1-hexanolaromaalcoholreads as fatty, fruity (PubChem)Measured in 48 of 338 ingredients.cite

  200.44 ± 0.4 (17.02% RPA) unfermented, 157.42 ± 6.08 (18.51%) after L. casei and 102.69 ± 0.83 (9.76%) after L. plantarum — the largest alcohol in all three juices — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Alcohols, row '1-Hexanol')
• hexanoic acidaromaacidMeasured in 24 of 338 ingredients.cite

  3.84 ± 0.17 unfermented rising to 9.17 ± 0.44 after L. casei and 12.85 ± 0.63 after L. plantarum — the one acid both strains increase — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Acids, row 'Hexanoic acid')
• 6-methyl-5-hepten-2-onearomaketonereads as fruity taste (PubChem)Measured in 15 of 338 ingredients.cite

  NOT DETECTED in unfermented tomato juice, 85.9 ± 3.47 (10.1% RPA) after L. casei and 91.68 ± 3.49 (8.71%) after L. plantarum — created from nothing and second only to acetic acid in the fermented juices — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Ketones, row '5-Hepten-2-one, 6-methyl-')
• isovaleric acidaromaacidreads as acid taste (PubChem)Measured in 9 of 338 ingredients.cite

  7.41 ± 0.31 unfermented, NOT DETECTED after L. casei, and 22.28 ± 0.06 (2.12% RPA) after L. plantarum — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Acids, row 'Butanoic acid, 3-methyl-')
• 3-methyl-1-pentanolaromaalcoholMeasured in 3 of 338 ingredients.cite

  NOT DETECTED unfermented, 10.19 ± 0.12 after L. casei and 46.72 ± 1.3 (4.44% RPA) after L. plantarum — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Alcohols, row '1-Pentanol, 3-methyl-')
• 2-nonanonearomaketoneMeasured in 9 of 338 ingredients.cite

  NOT DETECTED unfermented, 8.29 ± 0.4 after L. casei and 1.47 ± 0.06 after L. plantarum — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Ketones, row '2-Nonanone')
• isoamyl alcoholaromaalcoholMeasured in 43 of 338 ingredients.cite

  58.93 ± 0.35 (5% RPA) unfermented, 43.8 ± 0.08 after L. casei and 116.16 ± 0.73 (11.04% RPA) after L. plantarum — doubled by one strain and reduced by the other — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Alcohols, row '1-Butanol, 3-methyl-')
• 2-isobutylthiazolearomanitrogen compoundMeasured in 2 of 338 ingredients.cite

  7.72 ± 0.35 (0.66% RPA) unfermented and 6.95 ± 0.13 (0.82%) after L. casei — essentially preserved — but NOT DETECTED after L. plantarum. It is the compound that identifies the substrate as tomato, and one of the two ferments loses it — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Others, row '2-Isobutylthiazole')
• cis-3-hexen-1-olaromaalcoholreads as powerful grassy-green odor (PubChem)Measured in 21 of 338 ingredients.cite

  43.93 ± 0.97 unfermented, 29.85 ± 0.28 after L. casei and 16.14 ± 0.08 after L. plantarum — the green-leaf alcohol is reduced by both strains and eliminated by neither — Liu et al. 2018, Molecules : A Journal of Synthetic Chemistry and Natural Product Chemistry (Table 2, Alcohols, row '3-Hexen-1-ol, (Z)-')