Industrial recovery of strawberry flavour - fractional distillation versus plate condensation

verfasst von

H. Kollmannsberger, R. G. Berger

Abstract

The mass balance of volatile flavours of the industrial processing of strawberry juice to juice concentrate and aroma concentrate was determined. Thirty-eight volatile indicator compounds were quantified. Conventional fractional distillation (A), when compared with a novel, three-stage plate condenser/scrubber (B), yielded the sensorially and analytically preferred aroma concentrate. Variant A transferred approx 26% (w/w) of the recorded volatiles into the aroma concentrate, whereas variant B recovered approx 15% (w/w). The calculated overall processing loss including the singlings was 66.7% (A), and 79.2% (B) of the genuine aroma pool, respectively.

Organisationseinheit(en)

Institut für Lebensmittelchemie

Externe Organisation(en)

Technische Universität München (TUM)

Typ

Artikel

Journal

Zeitschrift für Lebensmittel-Untersuchung und -Forschung

Band

198

Seiten

491-494

Anzahl der Seiten

4

ISSN

0044-3026

Publikationsdatum

06.1994

Publikationsstatus

Veröffentlicht

Peer-reviewed

Ja

ASJC Scopus Sachgebiete

Lebensmittelwissenschaften

Elektronische Version(en)

https://doi.org/10.1007/BF01192846 (Zugang: Unbekannt)