Naslov
Influence of trehalose addition on selected aroma compounds in strawberry fruit fillings

Autori
Kopjar, Mirela ; Piližota, Vlasta ; Hribar, Janez ; Simčič, Marjan ; Zlatič, Emil

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

Izvornik
13 th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY BOOK OF ABSTRACTS / Šubarić, Drago - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku ; Hrvatsko društvo kemijskih inženjera i tehnologa (HDKI), 2010, 76-76

ISBN
978-953-7005-22-1

Skup
13 th Ružička Days TODAY SCIENCE – TOMORROW INDUSTRY

Mjesto i datum
Vukovar, Hrvatska, 16.09.2010. - 17.09.2010

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
aroma compounds; trehalose addition; strawberry cream filling

Sažetak
Aroma is one of the most important quality properties in food products and has great influence on acceptability of foods. Since it is very difficult to control it, in this study addition of different amounts of trehalose (3, 5 and 10 %) to strawberry cream fillings was used as possible tool for retention of selected aroma compounds which are the most responsible for strawberry aroma. Selected aroma compounds were fruity esters (ethyl acetate, ethyl butanoate, 2 methyl-ethyl butanoate, 3 methyl-ethyl butanoate, ethyl pentanoate, methyl-ethyl pentanoate, ethyl hexanoate, methyl hexanoate, methyl butanoate), γ-decalactone and furaneol. Samples were prepared without and with addition of strawberry aroma, thus influence of initial amount of aroma compounds was also observed. Overall looking, trehalose addition caused retention of fruity esters with exception of ethyl acetate. Increase of trehalose addition did not cause proportional increase in fruity esters amount. However, in the case of γ-decalactone and furaneol, results showed that trehalose addition did not have the same effect as in case of fruity esters. Initial amount of aroma compounds had high influence on number and amount of aroma compounds detected in samples, as well as on effect of trehalose on selected aroma compounds probably due to interactions of all compounds of the samples.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA