STUDIES ON AROMA COMPOUNDS OF ARICOT-CARROT NECTAR
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 selcted nectar sample was also , investigated .The results obtained reveal that ascorbic asid was higher in apricot pulp than 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. Ester were the first major groups identified in the aroma compounds of apricot pulp andcarrot juice which represented 43.39% and 98.26% , respectively . Alcohols, aldehydes, hydrocarbons and lactones were also dected.
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 storge period.Alcohols, alddehydes and lactones were highly increased at the end of storge of the nectar while hydrocarbons and ester groups followed a significant decrease.
The addition of carrot juice in the ratio of 40% to apricot pulo prodused nectar possessing the best organoleptic qualities
Publication year 2003
Pages 1761-1781
Organization Name
City Cairo
serial title Egypt.J.Agric.Res
Author(s) from ARC
Publication Type Journal
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