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FLAVOR QUALITY OF CONCENTRATED STRAWBERRY PULP WITH AROMA RECOVERY

Young C. Lee, Sang Hyub Lee

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Abstract

Abstract Strawberry pulp was separated into insoluble pulp and serum by centrifugation at 9,000 g for 5 min. The serum portion was concentrated five‐fold at 55–58C and 30–40 mmHg with aroma recovery. The concentrated serum, aroma fraction and insoluble pulp were mixed to make two‐fold concentrated strawberry pulp. Results of gas chromatograms, GC/MS analysis for volatile compounds and sensory evaluation of concentrated strawberry pulp indicated that flavor quality was significantly improved by addition of aroma fractions. A 10% aroma recovery appeared to be suitable for the efficient concentration of strawberry pulp.

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What this paper is about

Abstract Strawberry pulp was separated into insoluble pulp and serum by centrifugation at 9,000 g for 5 min. The serum portion was concentrated five‐fold at 55–58C and 30–40 mmHg with aroma recovery. The concentrated serum, aroma fraction and insoluble pulp were mixed to make two‐fold concentrated strawberry pulp. Results of gas chromatograms, GC/MS analysis for volatile compounds and sensory evaluation of concentrated strawberry pulp indicated that flavor quality was significantly improved by addition of aroma fractions. A 10% aroma recovery appeared to be suitable for the efficient concentration of strawberry pulp.

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Available abstract

Abstract Strawberry pulp was separated into insoluble pulp and serum by centrifugation at 9,000 g for 5 min. The serum portion was concentrated five‐fold at 55–58C and 30–40 mmHg with aroma recovery. The concentrated serum, aroma fraction and insoluble pulp were mixed to make two‐fold concentrated strawberry pulp. Results of gas chromatograms, GC/MS analysis for volatile compounds and sensory evaluation of concentrated strawberry pulp indicated that flavor quality was significantly improved by addition of aroma fractions. A 10% aroma recovery appeared to be suitable for the efficient concentration of strawberry pulp.

Key concepts: Aroma, Pulp (tooth), Flavor, Chemistry, Food science, Chromatography, Medicine, Pathology

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