| Title: | Effect of trehalose addition on volatiles responsible for strawberry aroma |
| Author(s): | Kopjar M; Hribar J; Simcic M; Zlatic E; Pozrl T; Pilizota V; |
| Address: | "Faculty of Food Technology, F. Kuhada 20, 31000 Osijek, Croatia. mirela.kopjar@ptfos.hr Biotechnical Faculty, Jamnikarjeva 101, 1000 Ljubljana, Slovenia. Faculty of Food Technology, F. Kuhada 20, 31000 Osijek, Croatia" |
| ISSN/ISBN: | 1934-578X (Print) 1555-9475 (Linking) |
| Abstract: | "Aroma is one of the most important quality properties of food products and has a great influence on quality and acceptability of foods. Since it is very difficult to control, in this study the effect of addition of trehalose (3, 5 and 10%) to freeze-dried strawberry cream fillings was investigated as a possible means for retention of some of the aroma compounds responsible for the strawberry aroma. In samples with added trehalose, higher amounts of fruity esters were determined. Increase of trehalose content did not cause a proportional increase in the amount of fruity esters. However, results of our research showed that trehalose addition did not have the same effect on both gamma-decalactone and furaneol" |
| Keywords: | Food Handling Fragaria/*chemistry Fruit/chemistry Furans/*chemistry Lactones/*chemistry Odorants Trehalose/*chemistry Volatile Organic Compounds/*chemistry; |
| Notes: | "MedlineKopjar, Mirela Hribar, Janez Simcic, Marjan Zlatic, Emil Pozrl, Tomaz Pilizota, Vlasta eng Evaluation Study Research Support, Non-U.S. Gov't 2014/02/22 Nat Prod Commun. 2013 Dec; 8(12):1767-70" |
