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Bibliographic record number: 190976

Journal

Authors: Komes, Draženka; Lovrić, Tomislav; Kovačević Ganić, Karin; Gajdoš Kljusurić, Jasenka; Banović, Mara
Title: Trehalose improves flavour retention in dehydrated apricot puree
Source: International journal of food science & technology (0950-5423) 40 (2005); 425-435
Paper type: article
Keywords: flavour retention; freeze drying; fruit; solid-phase microextraction
Abstract:
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.
Project / theme: 0058017
Original language: ENG
Citation databases: Current Contents Connect (CCC)
Scopus
SCI-EXP, SSCI i/ili A&HCI
Science Citation Index Expanded (SCI-EXP) (sastavni dio Web of Science Core Collectiona)
Category: Znanstveni
Research fields:
Food processing technology
URL cjelovitog rada:
Google Scholar: Trehalose improves flavour retention in dehydrated apricot puree



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