Original scientific paper

IMPACT OF THE FERMENTATION PROCESS WITH IMMOBILIZED YEAST CELLS ON THE AROMA PROFILE AND SENSORY QUALITY OF DISTILLATES PRODUCED FROM TWO FIG (Ficus carica L.) CULTIVARS

Borislav Miličević ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Đurđica Ačkar orcid.org/0000-0003-4257-2907 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Jurislav Babić orcid.org/0000-0002-6453-1850 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Antun Jozinović orcid.org/0000-0001-9627-1013 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 Osijek, Croatia
Mirjana Oroz ; Zvečevo d.d., Food Industry, Kralja Zvonimira 1, 34000 Požega, Croatia
Drago Šubarić orcid.org/0000-0002-6956-5814 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, F. Kuhača 20, HR-31000 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 two fig varieties commonly grown in Croatia (Petrovača bijela and Petrovača crna). Distillate samples were produced both by classical and immobilized yeast fermentation technology. Aroma profile was determined using GC/FID and sensory analysis was conducted according to German DLG model. Results showed that immobilized cell technique gives distillates with higher ethanol and lower ester contents, but of higher sensory quality. It is a promising technique for production of high quality fruit distillates.

Keywords

immobilized yeast cells; fig; distillate; aroma; sensory quality

Hrčak ID:

182895

URI

https://hrcak.srce.hr/182895

Publication date:

7.6.2017.

Article data in other languages: croatian

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