| Title: | Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice |
| Author(s): | Zlatic E; Pichler A; Kopjar M; |
| Address: | "Biotechnical Faculty, Jamnikarjeva 101, Ljubljana 1000, Slovenia. emil.zlatic@bf.uni-lj.si. Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, F. Kuhaca 20, Osijek 31000, Croatia. anita.pichler@ptfos.hr. Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, F. Kuhaca 20, Osijek 31000, Croatia. mirela.kopjar@ptfos.hr" |
| DOI: | 10.3390/molecules22111939 |
| ISSN/ISBN: | 1420-3049 (Electronic) 1420-3049 (Linking) |
| Abstract: | "The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the effect of sugars, a common ingredient in the food industry, on phenolics and volatiles of sour cherry juice. Sucrose, trehalose and maltose chemical isomers were chosen for this investigation. All sugars influenced the evaluated parameters. Samples with maltose addition had lower, while samples with sucrose and trehalose addition had higher anthocyanin content than the control sample. Generally, trehalose had a higher positive effect on volatiles with the desired flavor note" |
| Keywords: | Antioxidants/analysis/chemistry Disaccharides/*analysis/*chemistry Fruit and Vegetable Juices/*analysis Phenols/analysis/chemistry Prunus avium/*chemistry Sugars/analysis/chemistry Volatile Organic Compounds/analysis/chemistry flavor phenolics sour cherry; |
| Notes: | "MedlineZlatic, Emil Pichler, Anita Kopjar, Mirela eng Switzerland 2017/11/10 Molecules. 2017 Nov 9; 22(11):1939. doi: 10.3390/molecules22111939" |
