Maykop
employee
Maikop State Technological University (Department of Food Technology and Catering, docent)
employee from 01.01.1996 until now
employee from 01.01.2025 until now
Maikop State Technological University (kafedra tehnologii pischevyh produktov i organizacii pitaniya, docent)
employee from 01.01.1996 until now
Maikop, Maykop, Russian Federation
employee
Maykop
from 01.01.2023 to 01.01.2024
Maykop, Maykop, Russian Federation
VAK Russia 4.1.2
VAK Russia 4.1.3
VAK Russia 4.1.4
VAK Russia 4.1.5
VAK Russia 4.2.1
VAK Russia 4.2.2
VAK Russia 4.2.3
VAK Russia 4.2.4
VAK Russia 4.2.5
VAK Russia 4.3.3
VAK Russia 4.3.5
UDC 663.86
UDC 664.292
UDC 544.525.7
The aim of the study is to determine the influence of pectin substances on the aroma of functional soft drinks. The objects of the study were samples of non-alcoholic pectin-containing drinks (sample 1 Yagodka (based on blueberry, blackberry, tea), sample 2 Lesnoj (based on apple, dogwood, prunus, tea), sample 3 Bodrost' (based on hawthorn, viburnum, rose hips, tea), sample 4 Immunetik (based on rose hips, pomegranate, raspberry, mint, ginger), sample 5 Immunetik with pectin extract (based on pectin extract, rose hips, pomegranate, raspberry, mint, ginger). The studies were carried out according to generally accepted standard methods in the laboratory of modern methods of analysis of the Federal State Budgetary Educational Institution of Higher Education Voronezh State University of Engineering Technologies and OOO SNT (Voronezh). Instrumental assessment of the odor of the presented samples was carried out on a laboratory gas analyzer MAG-8 with the “electronic nose" (manufactured in Russia) based on eight sensors. The study utilized an array of eight sensors modified with thin films of sorbents with varying polarity and cross-sensitivity to the compounds being determined. Sensor responses are processed using a mathematical algorithm with sequential sensor interrogation to form a "visual fingerprint" of the aroma. A comprehensive analysis shows that pectin substances have a positive effect on the aroma of the soft drinks being developed. The aroma of the Immunetik drink was found to be more pronounced (8.37 %), while with the addition of pectin extract, the aroma is enhanced for the Immunetik drink with pectin extract (12.44 %). The Immunetik drink with pectin extract has the highest levels of aldehydes (21.33 %) and amines (8.44 %), which impart fruity notes to the drink. The influence of composition and production technology on the qualitative and quantitative composition of the volatile aroma fraction of soft drinks containing pectin was assessed. Analysis of the drinks shows that the Yagodka drink contains more acids (22.44 %). The drink Bodrost' contains more ketones (19.58 %). The drink Immunetik is similar to Bodrost' in aldehydes (20.20 %), but inferior in ketones (18.23 %).
pectin substances, aroma, soft drinks, functional purpose, electronic nose, sensors, visual aroma fingerprints
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