Naslov
Influence of sucrose and trehalose addition on flavor compounds of sour cherry puree

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

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

Skup
IUFoST ; 17th World Congress of Food Science and Technology & Expo

Mjesto i datum
Montréal, Kanada, 17.08.2014. - 21.08.2014

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
volatile compunds; trehalose and sucrose addition; sour cherry puree

Sažetak
Introduction and Objectives: Flavor is one of the most important quality properties of the food. Increase of stability or retention of volatile compounds in different foods has been of increasing interest due to its strong relationship with consumer's acceptability of foods. The food industry is continuously developing ingredients, processing methods and packaging materials to improve flavor preservation and delivery. The aim of this work was to study effect of sugar, the common ingredient in food industry, on fruit puree flavor. Influence of 5 and 10 % of sugars, sucrose or trehalose, addition on volatile compounds of sour cherry puree was investigated and compared to sample without sugar addition. Methods: Analysis of the volatile compounds of sour cherry puree were performed using solid microextraction coupled to gas chromatography mass spectrometry using benzaldehyde d6 as internal standard. Results A total of 29 volatile compounds were identified in sour cherry puree, but as the most important ones benzaldehyde, benzyl alcohol, 2phenylethyl alcohol, α-ionone, β-ionone, eugenol, 2-hexenal, could be selected. All of these compounds were determined in higher amount in samples with sugars addition. However, samples with trehalose addition had higher amount of those compounds. In most cases of these selected volatile compounds higher amount of sugar (10%) addition caused higher retention of volatile compounds with exception of benzyl alcohol, 2-phenylethyl alcohol and 2-hexenal. Positive influence of sugar addition on volatile compounds was also observed on some alcohols (1-pentanol, 2-penten-3-ol, 1-hexanol, 2-heptanol, 1-octanol), esters (1-butanol-3-methyl acetate, hexil acetate, 2-methylbuthyl butanoate, 2-methyl butanoate), 2-decanone, geranic oxide, β-cyclocitral, acetic acid and furfural. In samples with sugars addition lower amount of 1-propanol, 2-methyl-1-propanol, 1-butanol, 3-methyl-1-butanol, 3-methyl-3-buten1ol, 2-methylbuthyl butanoate, diacetyl and acetoin were determined in comparison to sample without sugar addition. Conclusions: Addition of different sugars and their concentration highly influenced volatile compounds amount in sour cherry puree. The most important sour cherry volatile compounds were positively affected by addition of both sugars, especially trehalose. Since it is necessary to stabilize the most important volatile compounds during fruit processing or preparation of more complex products, this could be useful tool in retention of volatile compounds.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA