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Open AccessArticle

Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice

Biotechnical Faculty, Jamnikarjeva 101, Ljubljana 1000, Slovenia
Faculty of Food Technology, Josip Juraj Strossmayer University in Osijek, F. Kuhača 20, Osijek 31000, Croatia
Author to whom correspondence should be addressed.
Molecules 2017, 22(11), 1939;
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)
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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MDPI and ACS Style

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

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