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Effect of drying methods on volatile compounds and quality of sweet musts from Maraština cv. grapes (CROSBI ID 617428)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Budić-Leto, Irena ; Humar, Iva ; Gajdoš Kljusurić, Jasenka ; Zdunić, Goran ; Hribar, Janez, Zlatić, Emil Effect of drying methods on volatile compounds and quality of sweet musts from Maraština cv. grapes // Book of Abstracts / Frece, J. (ur.). Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2014. str. 167-167

Podaci o odgovornosti

Budić-Leto, Irena ; Humar, Iva ; Gajdoš Kljusurić, Jasenka ; Zdunić, Goran ; Hribar, Janez, Zlatić, Emil

engleski

Effect of drying methods on volatile compounds and quality of sweet musts from Maraština cv. grapes

Maraština grapes, grown in Dalmatia, are used in the production of traditional dessert wine Prošek by using special grape drying techniques. The traditional sun-drying method requires particular climatic conditions, such as low humidity and hot temperatures. In recent years alternative methods, involving drying under controlled conditions, have been studied as safer and faster methods than the traditional sun-drying method. The objective of this work was to study how drying methods impact the volatile compounds and the quality of must from Maraština cv. grapes. Maraština grapes grown at Pelješac were harvested at 22 Brix and dried under two different conditions: three days at 50 C and twenty-two days under greenhouse conditions. Drying of grapes under greenhouse conditions and in the chamber was stopped when sugar content in the must reached 36.2 and 35.6 Brix, respectively. The volatile compounds of musts were determined using headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrophotometry (GC-MS). Drying at 50 C caused significant increase in the sum of relative concentrations of esters, aldehydes and terpenes and decrease in the sum of alcohols, while drying under the greenhouse conditions increased the sum of relative concentrations of alcohols, esters, aldehydes and terpenes. The major volatile compound in the must dried in the greenhouse was 1-hexanol, while 3-methyl-1-butanol was the predominat compound in the chamber-dried must. Relative concentration of -damascenone significantly decreased in the musts from dried grapes. The results of PCA analysis showed that the first two principal components are sufficient to describe 100% of the variation among the observed parameters measured for the samples (grapes and drying methods). The first principal component (PC1=77.51%) showed the domination of loadings for the content of ketones, aldehydes and esters pH, while in the second principal component (PC2=22.49%), alcohols and total acidity, as the observed parameters of quality, were dominant.

drying; Maraština cv.; sweet must; volatile compounds; quality

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Podaci o prilogu

167-167.

2014.

objavljeno

Podaci o matičnoj publikaciji

Book of Abstracts

Frece, J.

Zagreb: Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista

978-953-99725-5-2

Podaci o skupu

8th International Congress of Food Technologists, Biotechnologists and Nutritionists

poster

12.10.2014-24.10.2014

Zagreb, Hrvatska

Povezanost rada

Prehrambena tehnologija