Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

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
Download PDF
⟨ Previous Next ⟩

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.

복숭아 펄프를 serum-pulp방법에 따라 serum과 불용성 펄프로 분리하고 serum만을 농축하면서 초기에 발생하는 증기를 회수하여 방향성분 획분으로 사용하였다. 농축 복숭아 펄프는 농축 serum, 불용성 펄프와 회수한 방향성분을 흔합제조하여 전체적으로 2배 농축하였다. 농축 복숭아 펄프의 향기성분은 DHC법으로 추출하여 GC와 GC/MS로 분석하고 관능검사한 결과 10%회수된 방향성분 획분을 첨가하는 것이 우수한 향기성분을 유지하는 고품질의 농축 펄프를 생산하는데 적합한 조건으로 나타났다.

Keywords