| Popis: |
Summary Grapefruit juice made from concentrate was debittered using a laboratory-scale downflow column packed with XAD-7HP adsorbent resin. Sorption of the bitter principle naringin was analysed by high-performance liquid chromatography. In addition, the influence of the debittering process on the flavour of the juice was investigated using headspace gas chromatography for the volatile flavour compounds α-pinene, β-myrcene, d-limonene, α-terpineol and β-caryophyllene. Kinetic constants were determined for all substances using the Lagergren adsorption model. The debittered juices showed a selective shift in their reduced flavour profile. Reduction of naringin to 51.28% of its initial value led to a decrease in α-terpineol to 43.05%, whereas the other flavour compounds ranged from 76.27% (β-myrcene) to 92.76% (β-caryophyllene). The column flow rate influenced the adsorption of α-terpineol and naringin. The highest affinity for adsorption was consistently observed for the off-flavour α-terpineol, which indicates a promising option for its selective removal from processed juices during debittering. |
Plný text