engleski

Influence of Different Extraction Conditions on Sour Cherry Aroma Profile

The aim of this study was to examine the influence of different headspace-solid phase microexstraction (HS-SPME) conditions on aroma profile of sour cherry. Three factors were varied: time (30, 45, 60 min), temperature (30, 40, 50 oC) and addition of sodium chloride (0, 0.5, 1 g) through the experimental design, done by Statgraphics Centurion software. Thereby, a general factorial design comprising 20 experimental trials with one replication of the central point was chosen to evaluate the combined effect of those three independent variables. In order to determine the influence of each factor on aroma profile of sour cherry, a central composite design (CCD) model was chosen and frozen sour cherries purchased in local market were used. After HS-SPME, which was conducted using polydimethylsiloxane (PDMS) 100 μm thickness fiber, in all samples identification of aromatic compounds was carried out by gas chromatography-mass spectrometry (GC-MS). All obtained results were statistically analysed using analysis of variance (ANOVA) to determine any significant differences (p<0.5) among the applied treatments and their effect on aroma profile of sour cherry. Furthermore, three dimensional response surface plots were generated by keeping one response variable constant and plotting it against the two other independent variables. The validity of the quadratic empirical model was tested using ANOVA. Based on obtained results, about 30 compounds were quantified. The effectiveness of HS-SPME was monitored through the presence of 6 most abundant compounds, with the presence mostly higher than 1 %. They were identified and here are listed by retention times (RT) and retention indices (RI): benzaldehyde, β-myrcene, p-cymene, d-limonene, γ-terpinene and isosorbide. Different HS-SPME conditions resulted with widely range of those compounds according to its percentage in total aroma: 3.60 – 19.77 % for benzaldehyde, 0.80 – 1.10 % for β-myrcene, 1.12 – 2.13 % for p-cymene, 55.22 – 74.46 % for d-limonene, 0.89 – 1.51 % for γ-terpinene and 0.31 – 5.49 % for isosorbide. Statistical analysis according to total percentage of listed compounds showed that temperature had significant influence on contribution of previously listed compounds (p=0.0275) and that optimum SPME conditions were 50 oC/47.98 min/0.19 g of NaCl.

aroma ; experiment design ; HS-SPME ; GC-MS ; sour cherry

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