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Studies on the Changes in the Volatile Aroma Composition of Alphonso Mango Pulp as Affected by Aroma Recovery Process

Ramteke, R. S. and Gurudutt, K. N. and Eipeson, W. E. (1993) Studies on the Changes in the Volatile Aroma Composition of Alphonso Mango Pulp as Affected by Aroma Recovery Process. Journal of Food Science and Technology (India), 30 (1). pp. 48-49.

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Abstract

<p align="justify">Aroma distillates of fresh mango pulp, obtained by vacuum distillation and by using aroma recovery unit, were analysed by GC-MS. A total of fourteen components were identified in vacuum distillate, of which ten were carbonyls, three alcohols and one hydrocarbon β-myrcene. Concentration of 2-methyl propan-1-al, 2-methyl propan-1-ol and myrcene were lower in aroma concentrate obtained by using aroma recovery unit.</p>

Item Type: Article
Uncontrolled Keywords: Alphonso mango pulp, Aroma components, Vacuum distillation, Aroma recovery unit, Volatile aroma composition.
Subjects: 600 Technology > 08 Food technology > 24 Fruits > 06 Mango
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 19 Jan 2006
Last Modified: 18 Nov 2016 08:50
URI: http://ir.cftri.com/id/eprint/303

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