The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice
Yükleniyor...
Dosyalar
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
SpringerLink
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The efects of concentration by outdoor (OCM) and vacuum (VCM) and traditional (TCM) methods for the production of
molasses from fresh grape juice (FGJ) were evaluated concerning volatile compounds, sugars, organic acids, hydroxymethylfurfural (HMF), total phenolic (TPC), total favonoid (TFC) contents, and antioxidant capacity (TAC), and sensory properties.
Compared to FGJ, its molasses had lower TPC, TFC, TAC, and total organic acids and total sugars (except for the OCM) in
total soluble solids (TSS). Additionally, the most of (60.7%) volatile compounds in FGJ disappeared with the production of
the molasses. Moreover, all investigated features were signifcantly infuenced by the concentration method used. The TCMconcentration method markedly increased the amounts of both HMF (~ 180- and 50-fold greater than of the OCM and TCM,
respectively) and total volatile furans (~20- and 3.6-fold greater than that of OCM and TCM, respectively). Additionally, this
method presented the best antioxidant properties in terms of greater TPC, TFC, and TAC, whereas both TPC and TFC in the
molasses produced by the OCM-method were not signifcantly diferent from those they obtained by the VCM-method. The
principal component analysis (PCA) based on the chemical characteristics revealed close similarity between the OCM and
VCM, even though the OCM had higher contents for sugars and organic acids. According to the sensory evaluation, there
were no signifcant diferences between the scores of favor and overall acceptability for the TCM and OCM. In conclusion,
an adapted the OCM-concentrating method to industrial-type can be proposed to produce high-quality molasses.
Açıklama
Anahtar Kelimeler
Grape molasses · Pekmez · Concentration method · Chemical characteristics · Volatiles · Hydroxymethylfurfural
Kaynak
Journal of Food Measurement and Characterization
WoS Q Değeri
N/A
Scopus Q Değeri
N/A
Cilt
17
Sayı
2
Künye
Korkmaz, A. (2023). The effects of different concentration methods on the chemical composition, functional and sensory attributes of molasses produced from grape (Vitis vinifera L.) juice. Journal of Food Measurement and Characterization, 1-13.
https://doi.org/10.1007/s11694-023-01808-9
