Naslov
Physicochemical and aromatic characterization of carob macerates produced by different maceration conditions

Autori
Hanousek Čiča, Karla ; Mrvčić, Jasna ; Srečec, Siniša ; Filipan, Katarina ; Blažić, Marijana ; Stanzer, Damir

Izvornik
Food Science & Nutrition (2048-7177) 8 (2020); 942-954

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

Ključne riječi
carob, liqueur, aroma, macerate, phenolic compounds, ethyl hexanoate

Sažetak
Background: Carob liqueur is a strong alcoholic drink typical for the Mediterranean countries. In current work carob liqueur produced by maceration of carob pods in hydro-alcoholic base at different maceration conditions was characterized for the first time based on its aroma compounds/profile, physicochemical parameters and chromatic characteristics. Results: The results confirm migration process and bioactive compounds, aroma compounds and sugars flow from the carob pod to the alcoholic base. Changes in ethanol concentration modify the physical properties of the solvent and influence the phenolics and aroma compounds extraction, colour and acidity of the obtained samples. The higher content of phenolic compounds was determinate in the samples obtained in the darkness. The amounts of phenols were in the range of some red fruit liqueurs or walnut liqueurs, and sugars (mostly sucrose) ranging between 96-107 g/L. Twenty- six (out of total 94) aroma compounds were detected in all samples of which 17 esters, 3 alcohols, 4 ketones and 2 acids. Low molecular weight ethyl esters: ethyl hexanoate, ethyl 2- methylpropanoate, ethyl octanoate, ethyl benzoate, ethyl butanoate and ethyl cinnamate were the most abundant. Conclusions: Carob pods maceration in 50% v/v hydro-alcoholic base in dark, in solid to liquid ratio 1:5 at room temperature during eight weeks can be recommended as maceration conditions for obtaining liqueurs of desired functional properties, sweetness and rich in desirable fruit and flower aroma compounds.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

POVEZANOST RADA