Abstract

---

This research include studies regarding processing of cherry fruit juices by improvement of the cherry fruit odour by inclusion of benzaldehyde and elimination of hydrogen cyanide obtained by mechanical maceration of cherry fruit stones containing amygdalin. Maturation of fruits from ʽStevnsberry clone 23ʼ included linear increases in acidity, soluble solids, anthocyanins, lightness and redness. Berry weight increased according to a positive multiplicative equation, while cyanide, stone weight, benzaldehyde and yellowness decreased significantly according to negative multiplicative equations, respectively. Maceration of cherry stones included maceration of the pressing residues using a small home-made mill with two circular drums that may be used for release of benzaldehyde and hydrogen cyanide. The contents of hydrogen cyanide may be eliminated by chemical reactions with sugar anomers from the cherry juice and the added sugar as described previously. The chemical reactions by elimination of hydrogen cyanide during processing of cherry fruit juice includes: Glucose + HCN → cyanohydrin + H₂O → heptagluconacidamide + H₂O → ammoniumheptagluconate that is a neutral eluent and may be excluded without from the juice by centrifugation.

---