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Flavor Losses in Orange Juice during Ultrafiltration and Subsequent Evaporation
Author(s) -
JOHNSON J.R.,
BRADDOCK R.J.,
CHEN C.S.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb13152.x
Subject(s) - orange juice , flavor , ultrafiltration (renal) , food science , chemistry , orange (colour) , fruit juice , chromatography
Losses of volatile compounds in orange juice during ultrafiltration and subsequent evaporation were studied. Alcohols and esters predominated in the permeate, while terpenes (d‐limonene and valencene) and nonpolar aldehydes (octanal and decanal) were distributed in the retentate from the ultrafiltration (UF) system. Fractions of some flavor compounds were lost during ultrafiltration process. An aqueous phase essence was recovered from the permeate during evaporative concentration. No oil phase was observed. When whole juice was concentrated, both oil and aqueous phases were recovered. Essence recovery efficiency of individual compounds was 3 to 13% when concentrating permeate and <5% when concentrating whole juice.