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Food Chem. 2018 Aug 30;258:63-70. doi: 10.1016/j.foodchem.2018.03.023. Epub 2018 Mar 13.

Concentration of natural aroma compounds from fruit juice hydrolates by pervaporation in laboratory and semi-technical scale. Part 1. Base study.

Author information

1
Wroclaw University of Science and Technology, Department of Chemistry, Division of Chemical Engineering, Norwida 4/6, 50-373 Wroclaw, Poland.
2
Wroclaw University of Environmental and Life Science, Department of Chemistry, The Faculty of Food Science, Norwida 25, 50-375 Wroclaw, Poland.
3
Wroclaw University of Science and Technology, Department of Chemistry, Division of Chemical Engineering, Norwida 4/6, 50-373 Wroclaw, Poland. Electronic address: anna.witek@pwr.edu.pl.

Abstract

The first article of a two-article series presents pervaporation (PV) of volatile aroma compounds from fruit juice hydrolates (plum, apple, blackcurrant and cherry). The purpose of this research was to evaluate the effectiveness of fruit juice hydrolates separation on a laboratory scale (inert gas flow pervaporation system) and semi-technical (vacuum pervaporation system) by means of pervaporation. To create precise matrices for hydrolates before and after pervaporation for each of the separated systems, solid phase microextraction (SPME) technique and the gas chromatography-mass spectrometry (GC-MS) was applied. Sensory analysis confirmed improvement of aroma note of concentrated permeates as compared to feed hydrolates solutions. The results indicated that pervaporation may be applied in condensing aromatic water or fruit juice hydrolate, which may significantly enhance product quality and lengthen shelf life.

KEYWORDS:

Fruit juice hydrolate; Natural aroma compounds; Pervaporation; Semi-technical scale; Sensory analysis

PMID:
29655755
DOI:
10.1016/j.foodchem.2018.03.023
[Indexed for MEDLINE]

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