Processing of raspberries to dried fruit foam: impact on major odorants
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ORIGINAL PAPER
Processing of raspberries to dried fruit foam: impact on major odorants Silvia Lang1 · Mine Ozcelik2 · Ulrich Kulozik2 · Martin Steinhaus1 Received: 9 June 2020 / Revised: 11 August 2020 / Accepted: 16 August 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Application of an aroma extract dilution analysis (AEDA) to the volatiles isolated from raspberry fruits by solvent extraction and solvent-assisted flavour evaporation (SAFE) resulted in 40 odour-active compounds with flavour dilution (FD) factors between 1 and 4096. Among the most potent odorants were violet-like smelling β-ionone (FD factor 4096), fruity smelling methyl 3-methylbutanoate (1024), baked-apple-like smelling β-damascenone (1024), raspberry-like smelling raspberry ketone (128), and floral, raspberry-like smelling α-ionone (64). These five odorants were subsequently monitored during processing of raspberry fruits to freeze-dried fruit foam. Major losses occurred during separation of the pulp from the seeds and during the final freeze-drying step. It was shown that the pulp fraction directly adherent to the seeds contained higher odorant concentrations than the outer parts of the pulp, thus losses associated with the removal of the seeds can be minimised by increasing the efficiency of the separation. Losses associated with the freeze-drying process could be reduced using microwave-assisted freeze drying instead of conventional freeze drying. Higher amounts of potato protein and maltodextrin used as foaming agent and foam stabiliser, respectively, reduced the odorant recoveries in the dried foams. Only a small part of the odorants not recovered in the dried fruit foams was found in the condensate. Keywords Raspberry · Rubus idaeus · Aroma extract dilution analysis · Fruit foam · Microwave-assisted freeze drying · Odorant Abbreviations AEDA Aroma extract dilution analysis CHARM Combined hedonic aroma response measurement FD Flavour dilution FFAP Free fatty acid phase FID Flame ionisation detector GC–MS Gas chromatography–mass spectrometry GC–O Gas chromatography–olfactometry HDMF 4-Hydroxy-2,5-dimethylfuran-3(2H)-one Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00217-020-03595-9) contains supplementary material, which is available to authorized users. * Martin Steinhaus [email protected] 1
Leibniz‑Institute for Food Systems Biology at the Technical University of Munich, Leibniz-LSB@TUM, Lise‑Meitner‑Straße 34, 85354 Freising, Germany
Chair of Food and Bioprocess Engineering, Technical University of Munich, Weihenstephaner Berg 1, 85354 Freising, Germany
2
RI Retention index SAFE Solvent-assisted flavour evaporation
Introduction A wide variety of commonly consumed foods feature foam structures, e.g. bread and other bakery products, breakfast cereals, whipped cream and ice cream. The incorporation of air bubbles into the food structure reduces the density of the product and changes its texture and rheology, resulting in a more plea
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