engleski

Volatile profile of sour cherry puree as affected by sucrose and trehalose

In this study, effect of sugars (sucrose and trehalose) and their amount on the volatile profile of sour cherry puree was evaluated. Results were compared to sour cherry puree without addition of sugars. Volatiles amount depended on type and amount of sugar. This indicated that sugars had an effect on flavor profile. Volatiles with the ethereal, alcoholic flavor note were present in the highest amount in the puree while with the addition of sugars, amount of those volatiles was lower. Sweet, floral volatiles were determined in higher amount when sugars were added in comparison to puree. Addition of sucrose did not have significant impact on the volatiles with sweet flavor note, while with addition of trehalose lower amount of those compounds were determined than in puree. Sweet, fruity and fresh, green volatiles were determined in higher amount in samples with the addition of sugars, especially when trehalose was added. Addition of sugar did not have impact on pungent volatiles.

sour cherry puree ; volatile profile ; sucrose ; trehalose ; GC-MS

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