Volatile Flavor Components in Concentrated Peach Pulp

농축 복숭아 펄프의 휘발성 향기성분

  • Lee, Kyoung-Hae (Department of Food Technology, DongNam Health Junior College) ;
  • Lee, Young-Chun (Department of Food Science and Technology, Chung-Ang University)
  • 이경혜 (동남보건전문대학 식품가공과) ;
  • 이영춘 (중앙대학교 식품공학과)
  • Published : 1996.04.30

Abstract

A serum-pulp method was applied to concentrate peach pulp with aroma recovery. The serum portion was concentrated to five-fold at $50{\sim}55^{\circ}C$ and $30{\sim}50$ mmHg with aroma recovery. The concentrated serum, insoluble pulp and aroma fraction were recombined to make a two-fold concentrated peach pulp. The results of GC and GC/MS analysis for volatile compounds and sensory evaluation of concentrated peach pulp indicated that flavor quality was significantly improved by addition of aroma fractions. A 10% aroma recovery appeared to be appropriate for peach pulp.

Keywords

concentrated peach pulp;aroma recovery;serum-pulp method;GC;GC/MS;sensory evaluation