Naslov
Nutritional and aromatic characterization of carob liqueur

Autori
Hanousek Čiča, Karla ; Mrvčić, Jasna ; Srečec, Siniša ; Petravić Tominac, Vlatka ; Stanzer, Damir

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts 12th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek, 2019, 134-134

ISBN
978-953-7005-66-5

Skup
12. međunarodni znanstveno-stručni skup: hranom do zdravlja = 12th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska; Tuzla, Bosna i Hercegovina, 24.10.2019. - 25.10.2019

Vrsta sudjelovanja
Poster

Vrsta recenzije
Recenziran

Ključne riječi
carob ; liqueur ; aroma ; macerate ; phenolic compounds ; sugars

Sažetak
In recent years, carob's health benefits and nutritional value are being highlighted and therefore various carob‐based food products are produced. 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 based on its aroma compounds/profile, physicochemical parameters and chromatic characteristics. 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 sugars, 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, ethylbenzoate, ethyl butanoate and ethyl cinnamate were the most abundant.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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