Determination of impregnation parameters and volatile components in vacuum impregnated apricots

Küçük Resim Yok

Tarih

2024

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

Künye