LAUSR

ABSTRACT 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 to 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. The results obtained for the samples with the addition of sugars were compared to the control sample, the sample without sugar addition. The 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, the compound described as the typical cherry volatile compound, was determined in the highest amount in the sample with the addition of 10 g/100 g of trehalose (937.51 µg/kg). The highest amount of 2-hexenal was determined in samples with the 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 the control sample. Generally, samples with the addition of sucrose had the lowest amount of examined volatile compounds.