Some berries, such as lingonberry, are too bitter and astringent for consumers to consume as such. Sugar masks effectively unpleasant tastes, but excess sugar decreases health benefits of the berry products. New strategies, such as biopolymers, are developed to decrease unpleasant taste properties. Cyclodextrins (CDs) are tapered cyclic oligosaccharides, which can form inclusion complexes with smaller molecules. Complex formation prevents the bitter sense perception and CDs are used as bitter blockers in pharmaceutical industry. Gelatin (G) is water-soluble, functional animal protein. It is used as a fining agent, because it formats the complexes with tannins and proanthocyanidins. The aim of this study was to investigate the impact of CDs on chemical and sensory quality of lingonberry juice. Studied samples were β-CD and γ-CD (1 %, w/w), G, G and β-CD, and increase of pH. Quantitative analysis of phenols were carried out with HPLC-DAD and identification with UHPLC-DAD-MS. Non-treated juice was used as a reference sample. Lingonberry juices (n=6) were assessed by an untrained consumer panel (n=40) under controlled sensory laboratory conditions. Proanthocyanidin (PA) profile of lingonberry juice was analyzed with HILIC-ESI-MS-SIR. Full scan (m/z 250-3000) and single ion recording (SIR) functions were used. The m/z signals chosen for the SIR were the most abundant deprotonated PA ions calculated based on the nominal masses. Total of 26 PAs were detected with MS. The most abundant PAs were di- and trimers (relative signal peak area) and both A and B linkages between monomeric units were detected on almost all degree of polymerization. 29 compounds were identified with UHPLC-MS and GC-FID. None of the treatments affected on concentrations of sugars and acids. Generally, G had the most decreasing impact on the concentrations and β- and γ-CDs increased the concentrations. The significant difference were only detected between G and CD samples. In sensory evaluation, G treated was the least bitter and astringent for consumers. CD additions alone did not have notable impact on the flavor, whereas combination of CD with G was more effective. When the changes in chemical composition and results from sensory evaluation were compared G treatment decreased the most concentrations of phenolic compounds. Used concentration of the CDs did not seem to be effective enough by themselves, but they may be used to preventer degradation of the compounds in juices.

Modification of sensory-chemical quality of lingonberry (Vaccinium vitis-idaea) products using polymers

255th National Meeting (2018)

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