Naslov
Influence of disaccharides addition on volatile compounds responsible for sour cherry juice flavor

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

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

Skup
IFT Annual Meeting & Food Expo

Mjesto i datum
Chicago (IL), Sjedinjene Američke Države, 13.07.2013. - 16.07.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sour cherry juice; sugar addition; SPME-GC-MS

Sažetak
Next to color and texture, flavor is one of the most important quality properties. Its stability in different foods has been of increasing interest due to its strong relationship with consumer’s acceptability of foods, but also it is very difficult to control. The food industry is continuously developing ingredients, processing methods and packaging materials to improve flavour preservation and delivery. The aim of this work was to study effect of sugar, the common ingredient in food industry, on juice flavor. Influence of 10 % sugar (sucrose, trehalose and maltose, respectively) addition on volatile compounds of sour cherry juice was investigated. Analysis of the volatile compounds of sour cherry juice was performed using solid microextraction coupled to gas chromatography–mass spectrometry using benzaldehyde-d6 as internal standard. A total of twenty nine volatile compounds were identified that are important for the flavor of sour cherry juice. Relationship of volatile compounds amount to their logP and vapor pressure was also tried to be established. Generally, volatile compounds amount was higher in samples with addition of sugars than in juice for volatile compounds with logP higher than 1.51 and vapor pressure between 0.90 and 4.60 mm/Hg (geranic oxide, 1-butanol-3-methyl-acetate, 2-hexenal, hexyl-acetate, o-cymene, 2-methylbuthyl butanoate, 3-methylbuthyl butanoate, 1-pentanol, 2-heptanol). Amount of volatile compounds with logP lower than 1.50 had the highest values in juice (diacetyl, 2-methyl-1propanol, 3-methyl-1-butanol, benzaldehyde). α-ionone and β-ionone, volatile compounds had the highest amount in juice even if their logP is high (3.85 and 3.86) probably due to low vapor pressure (0.0144 and 0.0169 mm/Hg). Other volatile compounds amount depended on sugar addition as well as volatile compounds properties. Total amount of investigated volatile compounds was higher in juice with trehalose and juice with sucrose addition and lower in juice with maltose addition in comparison to juice. Juice matrix composition highly influenced volatile compounds amount in sour cherry juice.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA