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Behaviour of aroma volatiles during the evaporative concentration of some tropical fruit juices and pulps.

Ramteke, R. S. and Eipeson, W. E. and Patwardhan, M. V. (1990) Behaviour of aroma volatiles during the evaporative concentration of some tropical fruit juices and pulps. Journal of the Science of Food and Agriculture, 50 (3). 399-405, 18 ref..

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Abstract

The dynamics of aroma separation from some tropical fruit juices and pulps was studied using a thin film evaporator. In the case of mango (Mangifera indica Linn, Alphonso and Totapuri varieties) and guava (Psidium guajava Linn) pulps, 90% of each of the volatile .fraction, esters, carbonyls and alcohols, was removed at 30-3.5 % evaporation of the water in a single pass. In the case of pineapple (Ananas sativa Schult F ) juice, 90 ”/, separation of esters and carbonyls required about 80 % and 47 :< evaporation, respectively. However, the behaviour of alcohols in pineapple juice was found to be similar to that of mango and guava. Mango pulp j o m Alphonso and Totapuri uarieties on 60 % evaporation showed a loss in oxygenated terpenes of 80 % and 63 %, respectively, while guava pulp lost about 58 % oxygenated terpenes on 60 % concentration. The dynamics of the total aroma volatiles separation )om the fruit juices and pulps showed that, in a single pass evaporation, 85-90 % volatiles were removed at a juice evaporation degree of 60 % water, while the same extent of aroma removal occurred at 32-35% total evaporation by multiple pass.

Item Type: Article
Uncontrolled Keywords: Fruit aroma separation, fruit juice concentration, tropical fruits.
Subjects: 600 Technology > 07 Beverage Technology > 05 Fruit juice
600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes
Divisions: Fruit and Vegetable Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 May 2016 09:46
Last Modified: 26 May 2016 09:46
URI: http://ir.cftri.com/id/eprint/3139

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