Naslov
Changes in aromatic profile of fresh and dried fig - the role of pre-treatments in drying process

Autori
Mujić, Ibrahim ; Bavcon Kralj, Mojca ; Jokić, Stela ; Jarni, Kristjan ; Jug, Tjaša ; Prgomet, Željko

Izvornik
International journal of food science & technology (0950-5423) 47 (2012), 11; 2282-2288

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

Ključne riječi
fig; volatile compounds; drying; pre-treatments; modelling

Sažetak
The aromatic profile of volatiles in fresh figs (FF), fresh figs frozen in liquid nitrogen (NF) and dried figs (DF) (dark variety Petrovača Crna) were characterised by HS–SPME followed by GC–MS. Figs were dried in a pilot plant cabinet dryer using different pre-treatments to preserve the dried fruit: sulphuring, immersion in a solution of citric acid and ascorbic acid (separately). The adaptability of a thin-layer drying model to whole figs was investigated. Fresh figs and fresh figs frozen in liquid nitrogen differed mainly in the amount of aldehydes. The highest abundance of volatile compounds in dried figs was found in figs pre-treated with sulphur dioxide and the control, compared to samples immersed in the acid solutions. Preservation was the most successful for the group of terpenes and terpenic compound, quite good for some esters and ketones, whereas aldehydes were not affected by the pre-treatment used.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA