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

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Title Behaviour of aroma volatiles during the evaporative concentration of some tropical fruit juices and pulps.
 
Creator Ramteke, R. S.
Eipeson, W. E.
Patwardhan, M. V.
 
Subject 05 Fruit juice
15 Flavour/Fragrance/Perfumes
 
Description 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.
 
Date 1990
 
Type Article
PeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/3139/1/J%20Sci%20Food%20Agric%201990%2C%2050%2C%20399-405.pdf
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..