CHARACTERIZATION OF CARAMBOLA AND YELLOW PASSION-FRUIT ESSENCES PRODUCED BY A THERMALLY ACCELERATED SHORT-TIME EVAPORATION CITRUS EVAPORATOR

被引：0

作者：

NAGY, S ^{[1
]}

BARROS, S ^{[1
]}

CHEN, CS ^{[1
]}

机构：

[1] UNIV FLORIDA,CTR AGR RES & EDUC,CTR CITRUS RES & EDUC,LAKE ALFRED,FL 33850

来源：

FRUIT FLAVORS: BIOGENESIS, CHARACTERIZATION, AND AUTHENTICATION | 1995年 / 596卷

关键词：

D O I：

暂无

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Juices from carambola and yellow passion fruit were concentrated to 62 degrees Brix and 44-46 degrees Brix, respectively, using a 3-effect, 4-stage pilot-plant TASTE citrus evaporator. Juice essences were recovered during the concentrating process by use of an essence recovery system. Carambola essence possessed an unripe apple-like or apricot-libe aroma. Examination by gas chromatography-mass spectrometry revealed ethyl acetate, trans-2-hexenal, cis-3-hexenol, trans-2-hexenol, n-hexanol and several minor alcohols, esters, and terpenes. Yellow passion fruit essence revealed 41 identifiable components. Esters were present in abundance as well as high levels of alcohols. Aliphatic C-1-C-8 alcohols (linear, secondary, unsaturated, iso- and anteiso-branched) and terpinyl alcohols (linalool, terpinen-4-ol, a-terpineol, nerol geraniol) were noted. The potential use of these flavor fractions in tropical beverage formulations appears promising.

引用

页码：48 / 58

页数：11