Volatile profile of sour cherry puree as affected by sucrose and trehalose

ABSTRACT

In this study, effect of sugars (sucrose and trehalose) and their amount on the volatile profile of sour cherry puree was evaluated. Results were compared to sour cherry puree without addition of sugars. Volatiles amount depended on type and amount of sugar. This indicated that the sugars showed an effect on flavour profile. Volatiles with the ethereal, alcoholic flavour note were present in the highest amount in the puree while with the addition of sugars, amount of those volatiles was lower. Sweet, floral volatiles were determined in higher amount when sugars were added in comparison to puree. Addition of sucrose did not have significant impact on the volatiles with sweet flavour note, while with addition of trehalose lower amount of those compounds were determined than in puree. Sweet, fruity and fresh, green volatiles were determined in higher amount in samples with the addition of sugars, especially when trehalose was added. Addition of sugar did not have impact on pungent volatiles.

KEYWORDS:

• Sour cherry puree
• volatile profile
• sucrose
• trehalose
• GC-MS

Acknowledgements

This work has been supported by the Croatian Science Foundation under the project Trehalose: fruit product quality improvement project (6949). We are grateful to Hayashibara, Nagase Group, Japan for generous donation of trehalose.