engleski

Aroma Profile of Strawberry Juice Cocktail Produced in industrial Conditions

The influence of different production methods of semi-products and final products on the aroma of juice cocktail from mixed fruits (strawberries, apples and grapes) in the conditions of industrial production was investigated in this study. Strawberry puree in frozen cubes or preserved aseptically, apple puree in frozen cubes and apple and grape concentrates were used as raw materials for the production of juice cocktail. Manual headspace solid-phase microextraction (SPME) containing coated fibre (100 &micro ; ; m) coupled with gas chromatography (GC-FID and GC-MS) was used for the analysis of the aroma compounds. Based on the analysis of the volatile compounds and sensory evaluation of the juices, the obtained result was showed that juice cocktail made from frozen puree was of better quality than the ones produced from the aseptically preserved strawberry puree. The strawberry puree, as a dominant semi-product in these juices, has the strongest influence on the aroma profile of the examined juices. The changes of aroma compounds of the juice produced from frozen puree were less significant after 30, 90 and 180 days of storage than the one from the juice produced from aseptically preserved puree. Degradative changes (nonenzymatic browning), as well as a possible influence of the products of degradation on the aroma profile, were observed during storage.

aroma; industrial conditions; juice cocktail; SPME; strawberry

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