Effect of Trehalose Addition on Volatiles Responsible for Strawberry Aroma

Abstract

Aroma is one of the most important quality properties of food products and has a great influence on quality and acceptability of foods. Since it is very difficult to control, in this study the effect of addition of trehalose (3, 5 and 10%) to freeze-dried strawberry cream fillings was investigated as a possible means for retention of some of the aroma compounds responsible for the strawberry aroma. In samples with added trehalose, higher amounts of fruity esters were determined. Increase of trehalose content did not cause a proportional increase in the amount of fruity esters. However, results of our research showed that trehalose addition did not have the same effect on both γ-decalactone and furaneol.

Disaccharides: Influence on Volatiles and Phenolics of Sour Cherry Juice

“…The effect of sugar addition on the volatile compounds in different fruit products was investigated through several studies. A positive effect of trehalose on volatiles was observed for different samples depending on the properties of the volatile compounds, but also on the sample composition and conditions during processing and storage [ 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. Also, there have been studies showing similar results on the protection of phenolics, flavonoids and anthocyanins by trehalose addition under different conditions during processing and storage [ 19 , 20 , 21 , 22 , 23 ].…”

“…The influence of sugars on fruit product quality has been the subject of many studies [ 13 , 14 , 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 ]. The positive influence of trehalose, as a replacement or partial replacement of sucrose, on the retention of volatile compounds has been proven in different products and semi-products such as strawberry cream fillings, strawberry puree, pear products, and freeze-dried sour cherry puree [ 13 , 14 , 15 , 16 , 17 , 18 , 19 ]. Also, a positive influence has been proven on phenolics, anthocyanins and antioxidant activity in mandarin juice, blackberry juice, freeze-dried sour cherry puree, freeze-dried apple puree, and strawberry cream fillings [ 19 , 20 , 21 , 22 , 23 , 24 ].…”

Improving the quality of apple purée

“…Apple purée is the product as itself but it can be used for the production of apple sauce, nectars, cloudy juices, baby food and other products. The aim of this study is to investigate the effect of freeze-dried apple peel (Gold Rush-GR and Granny Smith-GS) for polyphenol enrichment of processed (frozen and freeze-dried) apple purée (Gold Rush-GR and Granny Smith-GS), and sugars (1, 5% of glucose, fructose, sucrose or trehalose) for which is known that can enhance nutritional and sensorial properties of fruit products (Kopjar et al 2013).…”

Influence of trehalose addition on antioxidant activity, colour and texture of orange jelly during storage

“…Jellies are an intermediate moisture products prepared from sugar, juice, pectin and acid having specific texture. There have been studies showing that application of natural sweeteners can improve fruit products attractiveness through enhancement of colour, flavour, antioxidant activity and phenolics content during preparation and storage (Komes et al ., , , ; Dermesonlouoglou et al ., ; Kopjar et al ., ,b, , , ; Galmarini et al ., ; Kopjar & Piližota, ; Licciardello & Muratore, ; Loncaric et al ., ; Nowicka & Wojdyło, , ; Rubio‐Arraez et al ., ; Lončarić et al ., ). Over the years, trehalose, a disaccharide formed by a 1,1 linkage of two d ‐glucose molecules become quite interesting for industry application.…”

“…Through partial replacement of sucrose with trehalose or addition of trehalose, it is possible to reduce sweetness of the product but also to improve the product quality. The influence of trehalose addition or partial replacement of sucrose with trehalose, in different fruit products such as strawberry puree (Komes et al ., ; Galmarini et al ., ), raspberry cream fillings (Pichler et al ., ), apricot puree (Komes et al ., ), pear puree and cubes (Komes et al ., ), strawberry cream fillings (Kopjar et al ., ,b, ), tomato (Dermesonlouoglou et al ., ), blackberry juice (Kopjar et al ., ), apple puree (Loncaric et al ., ) and freeze‐dried sour cherry puree (Lončarić et al ., ), has been studied in an effort to determine the impact of trehalose on product quality. In addition to its positive influence on the quality of fruit products, trehalose also has some health benefits.…”