Biotechnologische Erzeugung von Aromastoffen

II. PA-Lagerung zur Kompensation von Aromaverlusten bei der Gefriertrocknung von Bananenscheiben

authored by

Ralf G. Berger, Friedrich Drawert, Hubert Kollmannsberger

Abstract

The flavour compounds of fresh and freeze-dried banana slices were concentrated by solvent extraction and investigated by gas chromatography/mass spectrometry. While many compounds show good retention in the starchy matrix, the highly volatile carboxylic esters show losses from 50 to 80%. Compensating for the losses of the isopentyl esters - compounds of special sensory importance - bananas were submitted to the biotechnological process of PA (=precursor atmosphere) - storage prior to dehydration. A considerable flavour accumulation in the fruit tissue is achieved by using natural metabolic pathways. As a result a quality improved dry product - containing a similar amount of isopentyl esters as the fresh fruit - is obtained.

External Organisation(s)

Institut für Lebensmitteltechnologie und analytische Chemie, Freising-Weihenstephan

Type

Article

Journal

Zeitschrift für Lebensmittel-Untersuchung und -Forschung

Volume

183

Pages

169-171

No. of pages

3

ISSN

0044-3026

Publication date

09.1986

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science

Electronic version(s)

https://doi.org/10.1007/BF01027440 (Access: Unknown)