Industrial recovery of strawberry flavour - fractional distillation versus plate condensation

authored by

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.

Organisation(s)

Institute of Food Chemistry

External Organisation(s)

Technical University of Munich (TUM)

Type

Article

Journal

Zeitschrift für Lebensmittel-Untersuchung und -Forschung

Volume

198

Pages

491-494

No. of pages

4

ISSN

0044-3026

Publication date

06.1994

Publication status

Published

Peer reviewed

Yes

ASJC Scopus subject areas

Food Science

Electronic version(s)

https://doi.org/10.1007/BF01192846 (Access: Unknown)