Influence of disaccharides addition on volatile compounds of freeze-dried sour cherry puree

The most important volatile compounds responsible for aroma profile of sour cherry are benzaldehyde, benzyl alcohol, 2-phenyl ethanol, eugenol, 2-hexenal, α-ionon and β-ionon. The aim of this study was to determine influence of disaccharides (sucrose, maltose and trehalose) and their amount (3.7%, 7.1% or 13.3%) on key volatile compounds (benzaldehyde, benzyl alcohol and 2-hexenal) of freeze-dried sour cherry puree. Sugars and their amount had influence on investigated volatile compounds. Control sample (freeze-dried sour cherry puree without sugar addition) contained 856.1 µg/kg of benzaldehyde, 3.92 mg/kg of benzyl alcohol and 15.58 µg/kg of 2-hexenal. Samples with addition of maltose (13.3%) and trehalose (7.1%) had the highest amount of benzaldehyde (871.34 and 937.51 µg/kg, respectively). In comparison to control sample, all samples with sugars addition had lower amount of benzyl alcohol. Among samples with sugar addition, the highest amount of benzyl alcohol had samples with addition of maltose (3.7%), 3.19 mg/kg, and all samples with trehalose addition, ~ 3.0 mg/kg. Samples with addition of maltose (13.3%) and trehalose (7.1% and 13.3%) had the highest amount of 2-hexenal (16.99, 17.45 and 18.96 µg/kg, respectively).