engleski

Volatile compounds of freeze-dried sour cherry puree affected by addition of sugars

The aim of this work was to determine the influence of the addition (5, 10 or 20 g/100 g) of different sugars (sucrose, maltose or trehalose) prior freeze-drying on the key volatile compounds of the sour cherry puree. The key volatile compounds of sour cherries were benzaldehyde, benzyl alcohol and 2- hexenal. Results obtained for the samples with addition of sugars were compared to the control sample, the sample without sugar addition. Control sample contained 3.92 mg/kg of benzyl alcohol, 856.61 μg/kg of benzaldehyde and 15.58 μg/kg of 2-hexenal. Benzaldehyde, compound described as the typical cherry volatile compound, was determined in the highest amount in sample with addition of 10 g/100 g of trehalose (937.51 μg/kg). The highest amount of 2-hexenal was determined in samples with addition of 10 or 20 g/100 g of trehalose (17.45 and 18.96 μg/kg, respectively). All samples with the sugar addition had lower content of the benzyl alcohol than control sample. Generally, samples with addition of sucrose had the lowest amount of examined volatile compounds.

volatile compounds ; freeze-dried sour cherry puree ; sucrose ; trehalose ; maltose

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