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Influence of sucrose and trehalose amount on flavour profile of blackberry cream fillings during storage

Blackberry cream fillings were prepared from blackberry juice, citrus fiber and disaccharides. Two disaccharides, sucrose and trehalose, were used in amount of 10% and 20% in order to investigate influence of disaccharides amount on retention of blackberry volatiles during preparation of cream fillings as well as during 4 months of storage. GC-MS analyses were conducted for evaluation of volatile compounds amount. Overall, 29 volatiles were detected in samples and they were divided into 4 groups ; alcohols, acids, terpenes and aldehydes and ketones. After preparation, there was no difference in volatiles amount between samples with 10% and 20% of trehalose addition. In the case of sucrose addition, alcohols and terpenes were detected in higher amount when 20% of disaccharide was used for preparation of samples while amount of other two volatile groups did not depend on sucrose amount. During storage, amount of majority volatiles decreased but there were some exceptions in aldehydes and ketones probably due to their formation during storage. Terpenes as volatiles that highly influence flavour profile of fruits, had the highest retention in samples with 10% of trehalose addition and 20% of sucrose addition (in both cases 60%).

blackberry cream fillings ; sucrose ; trehalose ; volatiles ; storage

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