Naslov
Effect of Trehalose Addition on Volatiles Responsible for Strawberry Aroma

Autori
Kopjar, Mirela ; Hribar, Janez ; Simčič, Marjan ; Zlatić, Emil ; Požrl, Tomaž ; Piližota, Vlasta

Izvornik
Natural product communications (1934-578X) 8 (2013), 12; 1767-1770

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

Ključne riječi
Aroma compounds; Trehalose addition; Freeze-dried strawberry cream filling

Sažetak
Aroma is one of the most important quality properties of food products and has a great influence on quality and acceptability of foods. Since it is very difficult to control, in this study the effect of addition of trehalose (3, 5 and 10%) to freeze-dried strawberry cream fillings was investigated as a possible means for retention of some of the aroma compounds responsible for the strawberry aroma. In samples with added trehalose, higher amounts of fruity esters were determined. Increase of trehalose content did not cause a proportional increase in the amount of fruity esters. However, results of our research showed that trehalose addition did not have the same effect on both γ-decalactone and furaneol.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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