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The edible cocktail: the effect of sugar and alcohol impregnation on the crunchiness of fruit

Author(s): Scholten Elke | Peters Miriam

Journal: Flavour
ISSN 2044-7248

Volume: 1;
Issue: 1;
Start page: 10;
Date: 2012;
Original page

Abstract Background Vacuum impregnation is seen as a valuable technique for flavor pairing in the catering industry. One of the applications of this technique is the creation of edible cocktails by impregnating fruits with liquors, leading to an interplay of different flavors. However, the effect of the impregnation of sugar and alcohol into the fruit will affect the texture of the fruit and therefore its crunchiness. Thus, the positive effect of flavor pairing might be inhibited by a negative effect in texture changes. Results This investigation focused on the change in crunchiness as a result of the impregnation of different sugar and alcohol containing solutions. When hypotonic solutions were used, the impregnation resulted in the rupture of the cells, thereby leading to a decrease in crunchiness. When hypertonic solutions were used, the cells shrunk, which also resulted in a decrease in crunchiness. Isotonic solutions resulted in crunchiness comparable to its fresh version. When alcohol was used, the crunchiness decreased at all concentrations investigated. Conclusions Crunchiness of fruit can only be maintained when impregnated with isotonic sugar solutions. When the sugar or alcohol content deviates from that in the fruit, impregnation of these liquids will lead to a decrease in crunchiness. This has consequences for the creation of edible cocktails: for an optimal crunchiness, the sugar content of the impregnation liquid has to be equal to the sugar content of the fruit or vegetable.
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