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Molecules 2017, 22(11), 1939; doi:10.3390/molecules22111939

Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice

1
Biotechnical Faculty, Jamnikarjeva 101, Ljubljana 1000, Slovenia
2
Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, F. Kuhača 20, Osijek 31000, Croatia
*
Author to whom correspondence should be addressed.
Received: 13 October 2017 / Revised: 4 November 2017 / Accepted: 8 November 2017 / Published: 9 November 2017
(This article belongs to the Collection Recent Advances in Flavors and Fragrances)
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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. View Full-Text
Keywords: sour cherry juice; sugar addition; flavor; phenolics sour cherry juice; sugar addition; flavor; phenolics
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Zlatić, E.; Pichler, A.; Kopjar, M. Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice. Molecules 2017, 22, 1939.

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