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| Titel in Übersetzung | Biotechnological production of flavour compounds - II. PA-storage for the compensation of flavour losses in freeze-dried banana slices |
|---|---|
| Originalsprache | Deutsch |
| Seiten (von - bis) | 169-171 |
| Seitenumfang | 3 |
| Fachzeitschrift | Zeitschrift für Lebensmittel-Untersuchung und -Forschung |
| Jahrgang | 183 |
| Ausgabenummer | 3 |
| Publikationsstatus | Veröffentlicht - Sept. 1986 |
| Extern publiziert | Ja |
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.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Jahrgang 183, Nr. 3, 09.1986, S. 169-171.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Biotechnologische Erzeugung von Aromastoffen
T2 - II. PA-Lagerung zur Kompensation von Aromaverlusten bei der Gefriertrocknung von Bananenscheiben
AU - Berger, Ralf G.
AU - Drawert, Friedrich
AU - Kollmannsberger, Hubert
PY - 1986/9
Y1 - 1986/9
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0004486322&partnerID=8YFLogxK
U2 - 10.1007/BF01027440
DO - 10.1007/BF01027440
M3 - Artikel
AN - SCOPUS:0004486322
VL - 183
SP - 169
EP - 171
JO - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
JF - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
SN - 0044-3026
IS - 3
ER -