Abstract
This paper aims to determine the influence of a cultivar (Golden delicious and Granny Smith) and enzyme treatments (hot and cold) on the aroma complex of clear apple juice. While the composition of aromatic components of the juice was determined by Gas Chromatography Mass Spectrometry (GC/MS) technique, a panel of 24 semi trained evaluators carried out sensory analysis. There are certain differences in the identified aromatic compounds of juice produced of these two apple cultivars. The most abundant aromatic compounds of apple juice were esters and aliphatic alcohols. Juice made from Granny Smith are determinated with higher content of 2-methylbutyl acetate (isoamyl acetate), hexyl acetate, hexyl butanoate, butyl butanoate, butyl acetate, pentyl acetate and butyl propanoate. It is possible to connect enzymatic treatments with some of the esters. Three esters such as1-(1.1-Dimethylethyl)-2-methyl-1.3-propanediyl 2-methylpropanoate, methyl dihydrojasmonate and ethyl butanoate are specific for the hot enzyme treatment. Cold depectinization processes could be recommended for the juice industry because this treatment better protects aromatic compounds. The panellist preferred apple juice of Granny Smith with flavours which stand for the typical aroma of ripe apples.
Highlights
Apple is a very suitable raw material for juice production due to its good yields, high dry matter content, relatively low cost and the possibility of using secondary products thereof in the range of highly valuable products
This may be due to the different fruit properties, and to the distinct treatments used for juice extraction
There are certain differences in the identified aromatic compounds of these two apple cultivars (Table 2). This corresponds to earlier claims that there are large differences in terms of aroma and flavour of different cultivars (López et al, 1998; Mehinagic et al, 2004; Thielen et al, 2006; Fraternale et al, 2011; Iaccarino et al, 2019). Juices produced from both apple cultivars by hot enzyme treatment show a decrease in aromatic components in relation to cold ones: the Granny Smith cultivar under a hot enzyme treatment shows a decrease of 9.18% and Golden Delicious of 8.80%
Summary
Apple is a very suitable raw material for juice production due to its good yields, high dry matter content, relatively low cost and the possibility of using secondary products thereof in the range of highly valuable products. For the production of apple juice, it is important to select appropriate cultivar (Carbone et al, 2011; Mehrabani et al, 2011; Liaudanskas et al, 2014; Begić-Akagić et al, 2014; Akagić et al, 2019) because of the specific sensory properties and biochemical processes that occur during technological processes (Begić-Akagić et al, 2011). The aroma profile of apple fruit consists of over 300 different aromatic compounds, including esters, alcohols, aldehydes, ketones, terpenes and ethers (Paillard, 1990). Numerous biosynthetic pathways are responsible for flavour production in apple. AAT catalyzes the transfer of an acyl moiety from acyl-CoA onto the corresponding alcohol to form an ester (Fellman & Mattheis, 1995). About 20 of volatile compounds are really crucial to characterize the apples aroma such as, acetaldehyde, ethyl acetate, ethyl butanoate, ethyl methyl propanoate, 2-methyl butanol, 2-methyl butyl acetate, butyl acetate, hexyl acetate, ethyl butyrate, methyl anthranilate, and ethyl 2-methyl butyrate, hexyl butanoate, hexyl hexanoate, (E)-2-hexenal, (Z)-2-hexenal (Holland et al, 2005; Ferreira et al, 2009; Gonçalves et al, 2018)
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