STUDIES ON AROMA COMPOUNDS OF APRICOT - CARROT NECTAR | ||||
| Egyptian Journal of Agricultural Research | ||||
| Article 20, Volume 81, Issue 4, December 2003, Page 1761-1781 PDF (5.53 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejar.2003.298658 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| AMAL M. EL-BASTAWESY; EMAD EL-DIN R. SHEASHEA; HAMED S. HAMED | ||||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt | ||||
| Abstract | ||||
| Apricot (Prunus armeniaca) is one of the most important, popular and delicious fruits grown in Egypt . It is well known that its season is very short . This study was carried out to produce a new and untraditional product namely, apricot-carrot nectar possessing high quality attributes. The effect of storage period on physio-chemical properties and volatile components on the best selected nectar sample was also investigated. The results obtained reveal that ascorbic acid was higher in apricot pulp than that of carrot juice while the latter was characterized by having high content of total carotenoids. Carrot juice contained higher total sugars (6.13%) compared to that of apricot pulp (5.39%) . Fructose was the predominant sugar in apricot pulp while sucrose was the main sugar in carrot juice Aromatic volatile components of apricot pulp and carrot juice were separated and identified using the GC technique. Esters were the first major groups identified in the aroma compounds of apricot pulp and carrot juice which represented 43_39 % and 98.26 % , respectively . Alcohols, aldehydes, hydrocarbons and lactones were also detected. Hydrocarbons were the first major groups isolated and identified in the aroma of apricot-carrot nectar which decreased from 70.31% to 13.63% after the storage period. Alcohols, aldehydes and lactones were highly increased at the end of storage of the nectar while hydrocarbons and ester groups followed a significant decrease. The addition of carrot juice in the ratio of 40% to apricot pulp produced nectar possessing the best organoleptic qualities . | ||||
|
Statistics Article View: 34 PDF Download: 130 |
||||
