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Study of Trehalose Addition on Aroma Retention in Dehydrated Strawberry Puree
Draženka Komes
orcid.org/0000-0002-9062-1673
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, P.O. Box 625, HR-10001 Zagreb, Croatia
Tomislav Lovrić
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, P.O. Box 625, HR-10001 Zagreb, Croatia
Karin Kovačević Ganić
orcid.org/0000-0003-0250-4758
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, P.O. Box 625, HR-10001 Zagreb, Croatia
Leo Gracin
; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, P.O. Box 625, HR-10001 Zagreb, Croatia
Sažetak
In order to improve the quality of dehydrated fruit products, the influence of the addition of two sugars (sucrose and trehalose) on the retention of aroma components during dehydration of strawberry puree was investigated. Manual headspace solid-phase microextraction (SPME), containing polydimethylsiloxane coated fibre (100 μm) coupled with gas chromatography (GC-FID and GC-MS) was used for the analysis of the aroma of strawberry puree dehydrated by using freeze drying and foam-mat drying. The analytes identified included esters, carbonyl compounds, terpenoids, several alcohols and acids. The results obtained in this study give further insight into the mechanisms concerning the application of 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. The best retention of aroma components in dehydrated strawberry puree was obtained by trehalose addition when combined with freeze drying.
Ključne riječi
trehalose; flavour retention; dehydration process; strawberry puree; solid-phase microextraction
Hrčak ID:
111233
URI
Datum izdavanja:
16.6.2003.
Posjeta: 1.883 *