Analysis of quality characteristics of sugar-soaked raspberry according to storage period

Abstract

Volatile and non-volatile metabolite profiles of sugarimmersed raspberry liquid during different storage periods were analyzed and comparative analysis with their general characteristics, antioxidant activity, and sensory quality was evaluated to better understand the effect of the storage period on the quality of ugarimmersed raspberry liquid. During storage, a browning reaction occurred, resulting in a change in color and the production of volatile compounds. At the beginning of storage, sucrose was completely decomposed into fructose and glucose, and the sweetness was rapidly reduced, but the increase in succinic acid increased the sour taste. Most volatile compounds increased with an increase of the storage period, and especially, the contents of citronellol, octanoic acid, and hexanoic acid, which are known as antioxidants, showed the highest content in 10 day-sample, showing the highest antioxidant activity at this time. Although a further study on bacterial profiles and browning reaction during the storage will be needed, the results of this study showed that the quality of sugar-soaked raspberry extract was significantly affected by the storage period and can be used as basic data for commercialization of ugar-immersed raspberry liquid. ? The Korean Society for Applied Biological Chemistry 2022.