Flavor Losses in Orange Juice during Ultrafiltration and Subsequent Evaporation |
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Authors: | J.R. JOHNSON R.J. BRADDOCK C.S. CHEN |
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Affiliation: | The authors are with the Institute of Food &Agricultural Sciences, Univ. of Florida, Citrus Research &Education Center, 700 Experiment Station Road, Lake Alfred, FL 33850. |
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Abstract: | 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. |
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Keywords: | orange juice essence aroma clarified juice ultrafiltration |
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