Comparison of flavour and volatile flavour compounds of mixed elderberry juices

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F25271121%3A_____%2F15%3A%230000601" target="_blank" >RIV/25271121:_____/15:#0000601 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/00216305:26310/15:PU113295

Výsledek na webu

<a href="http://dx.doi.org/10.11118/actaun201563010147" target="_blank" >http://dx.doi.org/10.11118/actaun201563010147</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.11118/actaun201563010147" target="_blank" >10.11118/actaun201563010147</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Comparison of flavour and volatile flavour compounds of mixed elderberry juices

Popis výsledku v původním jazyce

The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds. Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry), offflavour, odour, texture (mouth-feel), colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detection and gas chromatography-mass spectrometry. The significant differences (P < 0.05) in flavour were found between samples, which could be explained by differences in their volatile profiles. In total 57 compounds were identified in fruit juices and included 20 alcohols, 10 aldehydes, 8 ketones, 7 acids, 7 esters and 5 other compounds. Alcohols were quantitatively the most important group of all juices. The grape-elderberry juice, in optimum ratio 7:3 (70% v/v of elderberry), was proposed for practical use owing to the pleasant sweetish, elderberry flavour, and excellent other sensory characteristics.

Název v anglickém jazyce

Comparison of flavour and volatile flavour compounds of mixed elderberry juices

Popis výsledku anglicky

The aim of this work was to find the best composition for fruit drink based on elderberries with optimal flavour characteristics. For this purpose elderberry juice was mixed with various fruit juices (grape, black currant, apple, orange, carrot) in various ratios, flavour was evaluated sensorially and instrumentally as the content of aroma compounds. Five flavour characteristics (sweet, acid/sour, bitter, astringent, characteristic elderberry), offflavour, odour, texture (mouth-feel), colour and overall acceptability were evaluated sensorially using scale. Aroma compounds were extracted by solid phase microextraction and assessed by gas chromatography with flame ionization detection and gas chromatography-mass spectrometry. The significant differences (P < 0.05) in flavour were found between samples, which could be explained by differences in their volatile profiles. In total 57 compounds were identified in fruit juices and included 20 alcohols, 10 aldehydes, 8 ketones, 7 acids, 7 esters and 5 other compounds. Alcohols were quantitatively the most important group of all juices. The grape-elderberry juice, in optimum ratio 7:3 (70% v/v of elderberry), was proposed for practical use owing to the pleasant sweetish, elderberry flavour, and excellent other sensory characteristics.

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

—

Projekt

<a href="/cs/project/QH92223" target="_blank" >QH92223: Výzkum odrůd černého bezu pro využití v ovocnářské praxi.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis

ISSN

1211-8516

e-ISSN

—

Svazek periodika

63

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

147-152

Kód UT WoS článku

—

EID výsledku v databázi Scopus

—