Naslov
Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.)
(Impact of the fermentation process with immobilized yeast cells on the aroma profile and sensory quality of distillates produced from carob pods (Ceratonia siliqua L.))

Autori
Miličević, Borislav ; Ačkar, Đurđica ; Babić, Jurislav ; Jozinović, Antun ; Miličević, Radoslav ; Petošić, Emil ; Kujundžić, Toni ; Šubarić, Drago

Izvornik
Technologica acta (1840-0426) 11 (2018), 1; 5-9

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

Ključne riječi
immobilized yeast cells ; carob distillate ; aroma ; sensory quality

Sažetak
The aim of this research was to investigate the influence of immobilized cell fermentation on aroma and sensory characteristics of distillates produced from carob pods (Ceratonia siliqua L.) commonly grown in coastal Croatia. Distillate samples were produced both by classical and immobilized yeast technology. The aroma profile was determined using GC/FID and a sensory analysis was conducted according to the German DLG model. Results showed that a immobilized cell technique gave distillates with lower ester contents, nevertheless satisfying sensory quality.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA