Determination of apricot nectars and jams authenticity by using polyphenols and sensory evaluation (CROSBI ID 524847)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa
Podaci o odgovornosti
Dragović-Uzelac, Verica ; Pospišil, Jasna ; Levaj, Branka ; Delonga, Karmela ; Djaković, Senka
engleski
Determination of apricot nectars and jams authenticity by using polyphenols and sensory evaluation
The polypehnols compounds present in apricot, apple and pumpkin puree have been studied, and the characteristic compounds for each fruits have been identified. In apple puree were determined characteristic marker compounds, phloretin 2’ -xylosylglucoside and phloretin 2’ -glucoside, and in pumpkin puree was determined syringic acid as characteristic compound. The undeclared admixtures of apple and pumpkin purees in apricot nectars or jams could be detected by phloretin 2’ -glucoside and syringic acid if mentioned purees were added in amount above 5 %. Phloretin 2'-xylosylglucoside could be used as marker compounds for detecting the adding of apple puree < 10% in nectars and 15 % in jams. The proving of undeclared admixture of pumpkin puree in apricot nectars by using sensory evaluation could be detected only if mentioned puree was addwd in amount > 15%, while that amount was not detectable in apricot jams.The undeclared admixture of apple puree by sensory evaluation was not proven. The proving of authenticity of apricot nectars and jams is more difficult in three component mixtures than in two component mixtures.
apricot ; jam ; nectar ; polyphenols ; authenticity
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
nije evidentirano
Podaci o prilogu
85-92.
2005.
objavljeno
Podaci o matičnoj publikaciji
2nd Central European Meeting 5th Croatian Congress of Food Technologists, Biotechnologists and Nutritionists
Karlović, Damir
Zagreb: Hrvatsko društvo za prehrambenu tenologiju, biotehnologiju i nutricionizam
Podaci o skupu
Nepoznat skup
poster
29.02.1904-29.02.2096