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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.)

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.

immobilized yeast cells ; carob distillate ; aroma ; sensory quality

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