Details
| Originalsprache | Englisch |
|---|---|
| Seiten (von - bis) | 491-494 |
| Seitenumfang | 4 |
| Fachzeitschrift | Zeitschrift für Lebensmittel-Untersuchung und -Forschung |
| Jahrgang | 198 |
| Ausgabenummer | 6 |
| Publikationsstatus | Veröffentlicht - Juni 1994 |
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.
ASJC Scopus Sachgebiete
- Agrar- und Biowissenschaften (insg.)
- Lebensmittelwissenschaften
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in: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Jahrgang 198, Nr. 6, 06.1994, S. 491-494.
Publikation: Beitrag in Fachzeitschrift › Artikel › Forschung › Peer-Review
}
TY - JOUR
T1 - Industrial recovery of strawberry flavour - fractional distillation versus plate condensation
AU - Kollmannsberger, H.
AU - Berger, R. G.
PY - 1994/6
Y1 - 1994/6
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=0000258133&partnerID=8YFLogxK
U2 - 10.1007/BF01192846
DO - 10.1007/BF01192846
M3 - Article
AN - SCOPUS:0000258133
VL - 198
SP - 491
EP - 494
JO - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
JF - Zeitschrift für Lebensmittel-Untersuchung und -Forschung
SN - 0044-3026
IS - 6
ER -