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The aim of this work was to determine the influence of the addition (5, 10 or 20 g/100 g) of different sugars (sucrose, maltose or trehalose) prior freeze-drying on the key volatile compounds of the sour cherry puree. The key volatile compounds of sour cherries were benzaldehyde, benzyl alcohol and 2- hexenal. Results obtained for the samples with addition of sugars were compared to the control sample, the sample without sugar addition. Control sample contained 3.92 mg/kg of benzyl alcohol, 856.61 μg/kg of benzaldehyde and 15.58 μg/kg of 2-hexenal. Benzaldehyde, compound described as the typical cherry volatile compound, was determined in the highest amount in sample with addition of 10 g/100 g of trehalose (937.51 μg/kg). The highest amount of 2-hexenal was determined in samples with addition of 10 or 20 g/100 g of trehalose (17.45 and 18.96 μg/kg, respectively). All samples with the sugar addition had lower content of the benzyl alcohol than control sample. Generally, samples with addition of sucrose had the lowest amount of examined volatile compounds.

U ovom radu ispitivan je utjecaj dodatka različitih količina (5, 10 ili 20%) disaharida (saharoza, maltoza ili trehaloza) na udio fenola, antocijana i antioksidativnu aktivnost liofiliziranih kaša od višanja. Rezultati su uspoređivani s rezultatima za kontrolni uzorak odnosno s liofiliziranom kašom od višanja bez dodatka šećera. Najveći udio antocijana imao je kontrolni uzorak. S povećanjem udjela šećera došlo je do smanjenja udjela antocijana, osim u uzorku s dodatkom 20% maltoze koji je imao najveći udio antocijana od svih uzoraka s dodanim šećerom. Udio fenola je također bio najveći u kontrolnom uzorku a najmanji u uzorku s dodatkom 20% trehaloze. Antioksidativna aktivnost je određena primjenom ABTS, DPPH i FRAP metode. Vrijednosti dobivene primjenom ABTS metode su niže od vrijednosti dobivenih DPPH i FRAP metodama. Najveću antioksidativnu aktivnost primjenom navedenih metoda imao je uzorak s dodatkom 20% maltoze. Rezultati ovog istraživanja pokazuju da interakcije unutar kompleksnog matriksa proizvoda utječu na udio fenolnih tvari i antioksidativnu aktivnost proizvoda. The aim of this research was investigation of the influence of different amounts (5, 10 or 20%) of dissacharides (sucrose, maltose or trehalose) on phenolics, anthocyanins and antioxidant activity of freeze-dried sour cherry puree. Results were compared with control sample, freeze-dried sour cherry puree without addition of sugars. The highest anthocyanin content had control sample. With increase of sugar addition, increase of anthocyanin content was observed except in the case of addition of 20% of maltose. That sample had the highest anthocyanin content among samples with sugar addition. The highest phenol content was also determined in control sample, while the sample with 20% of trehalose addition had the lowest content. Antioxidant activity was determined by ABTS, DPPH I FRAP methods. Values of antioxidant activity determined by ABTS were lower in comparison to values obtained by FRAP and DPPH method. The highest antioxidant activity (determined with all methods) had sample with addition of 20% of maltose. Results of this research showed that interactions among food component play important part on phenolics and antioxidant activity.