Production of Syrups from Corinthian Currant Industrial Finishing Side-Stream: Quality Evaluation and Volatilome

The industrial finishing side-stream (FSS) of premium-quality Corinthian currants was used to produce syrups with/without pigment- and tartrate-reduction treatments. chemical composition, total titratable acidity (TTA; % w/w as tartaric acid), volatile (VA; acetic phenolic content (TPC; gallic acid, GA), antioxidant capacity (AC; ascorbic AA), volatilome (SPME GC-MS), sensory properties, microbial stability were compared. All had similar average sugar (65.4–69.4% w/w), no sucrose. Those not treated for tartrate reduction more acidic (pH ~4.5) than those > 5.6), while all higher pH commercial products (3.0–4.5). On the other hand, FSS TTA (<1.2 ± 0.3%) despite applied treatment, low VA (0.08–0.27%). blonde a lower TPC (134–143 mg GA/100 g) AC (0.90–1.0 AA/100 brown (185–213 0.3–0.6, respectively), due removal phenolics in clarification Totally 144 headspace aroma volatiles identified, deriving either from grapes or raisin-drying process. HMF detected. sensory, microbiological, analyses indicated that can be high-quality, preservable, added-value syrups.