engleski

Volatile compounds profile of microwave treated tart cherry purees with addition of sugars during storage

Tart cherry puree as a semi-product can be used for preparation of different products like pies, cakes, bakery products and dairy based products. Different additives, such as sugars, are usually used to achieve high quality of the puree required for further processing. In this study, tart cherry purees were prepared with the addition of 10% sucrose or trehalose. The profile of volatile compounds determines the aroma properties of product and depends on additives used, as well as the processing method. Tart cherry puree samples were prepared by pasteurisation and microwave treatment. In the untreated sour cherry puree, 22 volatile compounds were identified which have been divided into four groups: terpenoids, carbonyl compounds, alcohols and esters. Results of volatile compounds analyses of prepared samples (with addition of sugars, prepared by pasteurisation and using microwave treatment) were compared to untreated tart cherry puree with no additives. Comparison of microwave treated versus pasteurised purees indicated a higher retention of alcohols and esters in the microwaved puree. Carbonyl compounds were determined in higher amounts in both samples compared to the untreated puree but at a much higher level in the pasteurised puree. Comparing the microwaved versus pasteurised samples, both with and without the addition of sugars, microwaved samples had higher retention of all compounds except carbonyl compounds. Within the microwaved puree samples, higher retention of carbonyl compounds and alcohols was determined in puree with added sucrose, while samples with trehalose had a higher retention of terpenoids and esters. In pasteurised purees, trehalose addition resulted in higher retention of terpenoids, esters and carbonyl compounds. After one month of storage at room temperature, carbonyl compounds have been lost in all samples. In untreated puree, only alcohols were retained during storage while the addition of sugars enabled the retention of esters and terpenoids as well as alcohols. Microwaved puree with added trehalose had the highest retention of esters and terpenoids. Based on our results, it can be concluded that both matrix composition (in this case the type of added sugar used) and processing method (microwave treatment versus pasteurisation) greatly influenced the retention of volatile compounds of tart cherry purees after the preparation of puree samples as well as during processing.

tart cherry purees, microwaves, pasteurisation, sugars, volatile compounds

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