Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice

• Published in: Molecules (Basel, Switzerland) Vol. 22; no. 11; p. 1939
• Main Authors: Zlatić, Emil, Pichler, Anita, Kopjar, Mirela
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 09-11-2017; MDPI
• Subjects: Antioxidants - analysis; Antioxidants - chemistry; Disaccharides; Disaccharides - analysis; Disaccharides - chemistry; Flavor; Food industry; Food processing industry; Fruit and Vegetable Juices - analysis; Fruit juices; Industrial development; Isomers; Maltose; Packaging materials; phenolics; Phenols - analysis; Phenols - chemistry; Prunus avium - chemistry; sour cherry juice; Sucrose; Sugar; sugar addition; Sugars - analysis; Sugars - chemistry; Trehalose; Volatile compounds; Volatile Organic Compounds - analysis; Volatile Organic Compounds - chemistry; Volatiles; flavor; sour cherry juice; sugar addition; phenolics
• ISSN: 1420-3049; 1420-3049
• DOI: 10.3390/molecules22111939

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.