engleski

Trehalose as flavouring additive in dehydrated fruit products

The purpose of this work was to study the influence of sugars (trehalose and sucrose) addition on the retention of aroma in dehydrated strawberry, apricot and pear purees, all in order to investigate the possible application of trehalose addition in dehydrated products aimed to prevent degradative changes (processes). Manual headspace solid– phase microextraction (HS-SPME) coupled with gas chromatography (GC-FID and GC-MS) was applied for the analysis of the aroma of fruit puree dehydrated by using freeze drying and foam-mat drying. The best retention of aroma compounds in dehydrated fruit purees was obtained by trehalose addition when combined with freeze drying. Cluster and factor analyses of flavour compounds also showed that retention of these compounds in dehydrated fruit purees was different depending on the dehydration process and kind of sugar used. This study gives further insight into the mechanisms concerning application of different sugars, especially trehalose, as flavouring additive, due to its ability to retain and preserve the fruit volatiles responsible for the characteristic flavour of fresh fruits during dehydration processes.

dehydration process; flavour retention; fruit puree; SPME; trehalose

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