Volatile compounds of freeze-dried sour cherry puree affected by the addition of sugars

Figures & data

Figure 1. Calibration curves for benzyl alcohol, benzaldehyde, and 2-hexenal.

Table 1. Amount of volatile compounds in freeze-dried sour cherry puree without and with addition of sugars.

Samples		Benzyl alcohol (mg/kg)	Benzaldehyde (µg/kg)	2-Hexenal (µg/kg)
Control		3.92 ± 0.26^a	856.61 ± 58.30^a,d	15.58 ± 0.98^a
Sucrose	5%	3.03 ± 0.06^b,f	769.09 ± 25.87^b	13.79 ± 0.39^b
	10%	2.80 ± 0.05^c	763.12 ± 5.42^b	12.39 ± 0.34^c
	20%	2.65 ± 0.06^d,e	734.01 ± 34.24^b,c	13.27 ± 1.27^b,c
Maltose	5%	3.19 ± 0.05^g	697.78 ± 9.39^c	12.70 ± 0.46^c
	10%	2.93 ± 0.20^c,d,e,f	779.67 ± 30.02^b	16.14 ± 1.06^a
	20%	2.79 ± 0.08^c,e	871.34 ± 15.71^a	16.99 ± 0.78^a,d
Trehalose	5%	3.08 ± 0.16^b,f,g	731.62 ± 17.91^b	12.07 ± 0.81^c
	10%	3.08 ± 0.22^b,f,g	937.51 ± 31.22^e	17.45 ± 1.05^d,e
	20%	2.94 ± 0.04^e,f	815.87 ± 17.34^d	18.96 ± 0.90^e

Within the same column, means followed by different letters are significantly different at p ≤ 0.05 (ANOVA, Fisher’s LSD).