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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.)

Borislav Miličević ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Đurđica Ačkar orcid id orcid.org/0000-0003-4257-2907 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Jurislav Babić orcid id orcid.org/0000-0002-6453-1850 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Antun Jozinović orcid id orcid.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Radoslav Miličević ; Progresys d.o.o., Nova Gradiška, Croatia
Emil Petošić ; Zvečevo d.d., Food Industry, Požega, Croatia
Toni Kujundžić ; Josip Juraj Strossmayer University of Osijek, Faculty of Agriculture Osijek, Osijek, Croatia
Drago Šubarić orcid id orcid.org/0000-0002-6956-5814 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia


Puni tekst: engleski pdf 288 Kb

str. 5-9

preuzimanja: 327

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Sažetak

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.

Ključne riječi

immobilized yeast cells; carob distillate; aroma; sensory quality

Hrčak ID:

208284

URI

https://hrcak.srce.hr/208284

Datum izdavanja:

23.7.2018.

Posjeta: 811 *