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Reverse osmosis causes change in volatile compounds in onion juice

역삼투압법에 의한 양파착즙액의 휘발성 성분 변화

  • Received : 2018.11.19
  • Accepted : 2019.01.25
  • Published : 2019.02.28

Abstract

Reverse osmosis (RO) was applied to onion juice to produce concentrated onion juice with improved flavor. The volatile compound profiles of concentrated onion juice and onion juice were compared using solvent-assisted flavor evaporation followed by gas chromatography-mass spectrometry. Onion juice and RO-concentrated onion juice contained 48 and 62 distinct volatile compounds, respectively, and included alcohols, aldehydes, esters, terpenes, furans, ketones, acids, hydrocarbons, and sulfur-containing compounds. The RO-concentrated onion juice contained a greater number of volatile flavor compounds than did onion juice. Notably, sulfur-containing compounds, which are characteristic volatile flavor compounds in raw onions, were more abundant in the RO-concentrated onion juice than in onion juice. The volatile compound composition indicates that RO-concentration produces good quality onion juice.

Keywords

onion juice;reverse osmosis;volatile compounds;concentration;non-thermal process

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Fig. 1. Schematic diagram of batch MF and RO system.

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Fig. 2. GC-MS chromatogram of sulfur-containing compounds in onion juice & onion juice by reverse osmosis (I.S: internal standard)

Table 1. Specification of the membrane module used in micro filteration and reverse osmosis

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Table 2. Comparison of volatile compounds of onion juice by reverse osmosis system

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Table 2. Continued

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Table 3. Comparision of sugar contents in onion juice andconcentrated onion juice by RO system

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Acknowledgement

Grant : 농산물을 활용한 고부가가치 식물성 천연발효 조미소재 제품개발

Supported by : 농림식품기술기획평가원