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IV. Resultados y discusión. Capítulo II 187
fermented products (Cheng, 2010). This can be formed mainly at the
beginning of fermentation and, after 28 storage days, the negative effect of
acetic acid might have disappeared due to its volatilisation.
appearance
5
overall
acceptability
a
a
4
3
2
a
a
a
b
1
0
a a b
sweetness
a
a
a
almond
flavour
acidity
1 day stored
consistency
28 days stored
Figure 4. Panelists’ scores for sweetness, acidity, consistency and overall
acceptability of the fermented almond samples stored for 1 and 28 days at 4 ºC
a, b
Different letters in same attribute indicates significant differences between storage times
(p < 0.05).
As far as the almond flavour is concerned, the fermentation process
modified this attribute, probably due to the aromatic compounds synthesised
by the starter bacteria. This result might negatively affect the market success