Effects of lactic acid bacteria on sensory evaluation and flavor compounds of fermented baby ginger jam

• Determined the optimal thickener ratio for the preparation of baby ginger jam. • The content of flavor substances in baby ginger jam increased by lactic acid bacteria fermentation. • Sixty-eight volatile flavor compounds were identified by HS-GC-IMS. • Screened the key flavor compounds of baby ginger fermented by lactic acid bacteria. The study optimized the processing technology of baby ginger jam and determined the optimal ratio of thickeners: carboxymethyl cellulose sodium at 0.4%, guar gum at 0.6%, and xanthan gum at 0.2%. Furthermore, the flavor profiles of unfermented and fermented ginger jam were identified using electronic nose and headspace-gas chromatography-ion mobility spectroscopy, identifying 68 volatile compounds including aldehydes, alcohols, ketones, esters, terpenes, acids, and other compounds.Through the combined analysis of relative odor activity value and variable importance in projection, five compounds were identified as characteristic flavor markers of ginger jam: 2-methylpropanal, methyl benzoate, methyl heptenone, linalool, and acetic acid (monomer). The experimental data demonstrated that lactic acid bacteria remarkably improved the flavor profile of ginger jam. Notably, a 1:3 ratio of Lactobacillus plantarum to Lactococcus lactis achieved the most optimal flavor enhancement, and the fermentation did not reduce the content of gingerol. This research provided valuable insights for the industrial production and flavor optimization of baby ginger jam.