Naslov
Trehalose improves flavour retention in dehydrated apricot puree

Autori
Komes, Draženka ; Lovrić, Tomislav ; Kovačević Ganić, Karin ; Gajdoš Kljusurić, Jasenka ; Banović, Mara

Izvornik
International journal of food science & technology (0950-5423) 40 (2005); 425-435

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
flavour retention; freeze drying; fruit; solid-phase microextraction

Sažetak
The influence of the addition of two sugars (trehalose and sucrose) on the retention of volatiles responsible for the characteristic aroma in dehydrated apricot puree was studied. Aroma compounds of fresh and both freeze dried and foam-mat dried apricot puree were analyzed by manual headspace solid-phase microextraction (SPME) coupled with gas chromatography (GC-FID and GC-MS). The best retention of aroma compounds in dehydrated apricot puree was obtained when trehalose was added, regardless of the dehydration process used (freeze drying or foam-mat drying) although, generally, a much higher retention of flavour volatiles was obtained in freeze dried purees. Principal Component Analysis (PCA) and Cluster Analysis (CA) were applied to all apricot purees studied to obtain a more simplified view of the relationship among the aroma compounds in dehydrated apricot purees. This study gives further insights into the mechanisms that occur when trehalose is applied as an additive and will enable the development of new processes to maximize this effect and to produce superior dried products.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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