Pregled bibliografske jedinice broj: 729567
Effect of drying methods on volatile compounds and quality of sweet musts from Maraština cv. grapes
Effect of drying methods on volatile compounds and quality of sweet musts from Maraština cv. grapes // Book of Abstracts / Frece, J. (ur.).
Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2014. str. 167-167 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 729567 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Effect of drying methods on volatile compounds and quality of sweet musts from Maraština cv. grapes
Autori
Budić-Leto, Irena ; Humar, Iva ; Gajdoš Kljusurić, Jasenka ; Zdunić, Goran ; Hribar, Janez, Zlatić, Emil
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts
/ Frece, J. - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2014, 167-167
ISBN
978-953-99725-5-2
Skup
8th International Congress of Food Technologists, Biotechnologists and Nutritionists
Mjesto i datum
Opatija, Hrvatska, 21.10.2014. - 24.10.2014
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
drying; Maraština cv.; sweet must; volatile compounds; quality
Sažetak
Maraština grapes, grown in Dalmatia, are used in the production of traditional dessert wine Prošek by using special grape drying techniques. The traditional sun-drying method requires particular climatic conditions, such as low humidity and hot temperatures. In recent years alternative methods, involving drying under controlled conditions, have been studied as safer and faster methods than the traditional sun-drying method. The objective of this work was to study how drying methods impact the volatile compounds and the quality of must from Maraština cv. grapes. Maraština grapes grown at Pelješac were harvested at 22 Brix and dried under two different conditions: three days at 50 C and twenty-two days under greenhouse conditions. Drying of grapes under greenhouse conditions and in the chamber was stopped when sugar content in the must reached 36.2 and 35.6 Brix, respectively. The volatile compounds of musts were determined using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrophotometry (GC-MS). Drying at 50 C caused significant increase in the sum of relative concentrations of esters, aldehydes and terpenes and decrease in the sum of alcohols, while drying under the greenhouse conditions increased the sum of relative concentrations of alcohols, esters, aldehydes and terpenes. The major volatile compound in the must dried in the greenhouse was 1-hexanol, while 3-methyl-1-butanol was the predominat compound in the chamber-dried must. Relative concentration of -damascenone significantly decreased in the musts from dried grapes. The results of PCA analysis showed that the first two principal components are sufficient to describe 100% of the variation among the observed parameters measured for the samples (grapes and drying methods). The first principal component (PC1=77.51%) showed the domination of loadings for the content of ketones, aldehydes and esters pH, while in the second principal component (PC2=22.49%), alcohols and total acidity, as the observed parameters of quality, were dominant.
Izvorni jezik
Engleski
Znanstvena područja
Prehrambena tehnologija
POVEZANOST RADA
Projekti:
091-0910468-0452 - Biotehnološki parametri proizvodnje vrhunskog dalmatinskog desertnog vina-prošek (Lovrić, Tomislav, MZOS ) ( CroRIS)
Ustanove:
Institut za jadranske kulture i melioraciju krša, Split
Profili:
Iva Humar
(autor)
Goran Zdunić
(autor)
Irena Budić-Leto
(autor)
Jasenka Gajdoš Kljusurić
(autor)