Naslov
Volatile compounds of freeze-dried sour cherry puree affected by addition of sugars

Autori
Zlatić, Emil ; Pichler, Anita ; Lončarić, Ante ; Vidrih, Rajko ; Požrl, Tomaž ; Hribar, Janez ; Piližota, Vlasta ; Kopjar, Mirela

Izvornik
International journal of food properties (1094-2912) 20 (2017), S1; S449-S456

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

Ključne riječi
volatile compounds ; freeze-dried sour cherry puree ; sucrose ; trehalose ; maltose

Sažetak
The aim of this work was to determine the influence of the addition (5, 10 or 20 g/100 g) of different sugars (sucrose, maltose or trehalose) prior freeze-drying on the key volatile compounds of the sour cherry puree. The key volatile compounds of sour cherries were benzaldehyde, benzyl alcohol and 2- hexenal. Results obtained for the samples with addition of sugars were compared to the control sample, the sample without sugar addition. Control sample contained 3.92 mg/kg of benzyl alcohol, 856.61 μg/kg of benzaldehyde and 15.58 μg/kg of 2-hexenal. Benzaldehyde, compound described as the typical cherry volatile compound, was determined in the highest amount in sample with addition of 10 g/100 g of trehalose (937.51 μg/kg). The highest amount of 2-hexenal was determined in samples with addition of 10 or 20 g/100 g of trehalose (17.45 and 18.96 μg/kg, respectively). All samples with the sugar addition had lower content of the benzyl alcohol than control sample. Generally, samples with addition of sucrose had the lowest amount of examined volatile compounds.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA