Determination of impregnation parameters and volatile components in vacuum impregnated apricots
Küçük Resim Yok
Tarih
2024
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Cell Press
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
An investigation was conducted to analyse the impact of vacuum impregnation (VI) on aroma profile of intermediate -moisture apricots. cv. Hacihaliloglu and cv. Kabaasi apricots were immersed in a variety of solutions, including citric acid and sucrose, as well as plant extracts like rosehip, roselle, and rhubarb. According to the results, solid loss and water gain were observed in all infused samples by VI, while osmotic dehydration occurred in the apricots after immersing in sucrose solution. After all process, a total of 71 volatile compounds were detected in the Hacihaliloglu variety and 66 in the Kabaasi variety. These components are aldehydes, ketones, esters, furan compounds, alcohols, terpenes, isoprenoids, and acids, collected in eight groups. Vacuum impregnation had positive effects on terpenes in both cultivars.
Açıklama
Anahtar Kelimeler
Vacuum impregnation, Malatya apricots, Volatiles, Fruit porosity, Vacuum infusion
Kaynak
Heliyon
WoS Q Değeri
Scopus Q Değeri
Cilt
10
Sayı
7