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izvor podataka: crosbi

Trehalose improves flavour retention in dehydrated apricot puree (CROSBI ID 112953)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

Komes, Draženka ; Lovrić, Tomislav ; Kovačević Ganić, Karin ; Gajdoš Kljusurić, Jasenka ; Banović, Mara Trehalose improves flavour retention in dehydrated apricot puree // International journal of food science & technology, 40 (2005), 425-435-x

Podaci o odgovornosti

Komes, Draženka ; Lovrić, Tomislav ; Kovačević Ganić, Karin ; Gajdoš Kljusurić, Jasenka ; Banović, Mara

engleski

Trehalose improves flavour retention in dehydrated apricot puree

The influence of the addition of two sugars (trehalose and sucrose) on the retention of volatiles responsible for the characteristic aroma in dehydrated apricot puree was studied. Aroma compounds of fresh and both freeze dried and foam-mat dried apricot puree were analyzed by manual headspace solid-phase microextraction (SPME) coupled with gas chromatography (GC-FID and GC-MS). The best retention of aroma compounds in dehydrated apricot puree was obtained when trehalose was added, regardless of the dehydration process used (freeze drying or foam-mat drying) although, generally, a much higher retention of flavour volatiles was obtained in freeze dried purees. Principal Component Analysis (PCA) and Cluster Analysis (CA) were applied to all apricot purees studied to obtain a more simplified view of the relationship among the aroma compounds in dehydrated apricot purees. This study gives further insights into the mechanisms that occur when trehalose is applied as an additive and will enable the development of new processes to maximize this effect and to produce superior dried products.

flavour retention; freeze drying; fruit; solid-phase microextraction

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Podaci o izdanju

40

2005.

425-435-x

objavljeno

0950-5423

Povezanost rada

Prehrambena tehnologija

Indeksiranost