Original scientific paper
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.org/0000-0003-4257-2907
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Jurislav Babić
orcid.org/0000-0002-6453-1850
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Antun Jozinović
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.org/0000-0002-6956-5814
; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, Croatia
Abstract
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.
Keywords
immobilized yeast cells; carob distillate; aroma; sensory quality
Hrčak ID:
208284
URI
Publication date:
23.7.2018.
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