Evaluation of Pine Cone Syrups and Changes in Physical Parameters during Storage

Abstract

Abstract There is an increasing demand for natural and healthy food products that play a multifunctional role in human diet. Pine cone syrup has long been known and used for its medicinal purposes. As part of the research, a syrup was developed from green pine cones, which can be used not only in cases of colds, but also in everyday life. The aim of the research was to evaluate different pine cone syrups produced by brown and white sugar and analyse their physical parameter changes during storage. Syrups were characterised by volatile compounds and their changes depending on the type of sugar used. The content of soluble solids, pH, viscosity and titratable acid during storage were analysed as well. A total of 33 volatile compounds were detected in syrup made with white sugar (SWS) and 36 in syrup with brown sugar (SBS). Of the compounds detected, sample SWS was characterised more by compounds giving a pine and resinous aroma, while sample SBS was characterised by a pine and citrus aroma. The determination of the soluble solids content of syrups, irrespective of the type of sugar chosen, using the t test analysis there is no significant differences (p>0.05). The average soluble solids of 63.2 ± 0.6 °Bx for sample SBS and 62.7 ± 0.6 °Bx for sample SWS, complies with the legislation on soluble solids content of syrups (62 °Bx). No significant difference was found between sample pH, which for both samples was 3.5. Sample SBS on average had a higher viscosity (0.102 ± 0.001 Pa s) than sample SWS (0.09 ± 0.001 Pa s) and it was noticed that the sample became more viscous during storage.