Details
| Original language | English |
|---|---|
| Pages (from-to) | 491-494 |
| Number of pages | 4 |
| Journal | Zeitschrift für Lebensmittel-Untersuchung und -Forschung |
| Volume | 198 |
| Issue number | 6 |
| Publication status | Published - Jun 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 subject areas
- Agricultural and Biological Sciences(all)
- Food Science
Cite this
- Standard
- Harvard
- Apa
- Vancouver
- BibTeX
- RIS
In: Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 198, No. 6, 06.1994, p. 491-494.
Research output: Contribution to journal › Article › Research › 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 -