Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based food
| Autor: | Imane Hammad, Manuel Dornier, Marc Lebrun, Isabelle Maraval, Patrick Poucheret, Claudie Dhuique‐Mayer |
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| Přispěvatelé: | Démarche intégrée pour l'obtention d'aliments de qualité (UMR QualiSud), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad)-Institut de Recherche pour le Développement (IRD)-Avignon Université (AU)-Université de La Réunion (UR)-Institut Agro Montpellier, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM), Département Performances des systèmes de production et de transformation tropicaux (Cirad-PERSYST), Centre de Coopération Internationale en Recherche Agronomique pour le Développement (Cirad), Université de Montpellier (UM) |
| Rok vydání: | 2022 |
| Předmět: |
Flaveur
Citrus Volatile Organic Compounds Nutrition and Dietetics Fruit and Vegetable Juices Q02 - Traitement et conservation des produits alimentaires Analyse organoleptique Functional Food Odorants [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering Microfiltration Composé de la flaveur Q04 - Composition des produits alimentaires Sugars Agronomy and Crop Science [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition Composé volatil Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture Journal of the Science of Food and Agriculture, 2022, 102 (13), pp.5768-5777. ⟨10.1002/jsfa.11926⟩ |
| ISSN: | 1097-0010 0022-5142 |
| Popis: | Citrus juices can be cold-concentrated by crossflow microfiltration (CMF) in order to obtain functional foods enriched in carotenoids, flavonoids and pectins. The work aimed to characterize the organoleptic quality of this type of micronutrient-dense foods through their aroma profile and sensory analysis. Two citrus concentrates with and without a diafiltration step were compared.Both citrus products were very different, linked to aroma compound, sugar and organic acid contents. Due to its sugar/acidity balance and its better aromatic profile responsible for the citrus-floral flavour, the concentrate without diafiltration was preferred by the sensory panel. Thanks to a simple transfer model, we showed that retention of volatiles clearly varied from one aroma compound to another. The terpene hydrocarbons were the most retained by the membrane during CMF, probably because they were strongly associated with insoluble solids by adsorption.Even though the process modified their organoleptic profiles, both citrus-based products were well rated and can be consumed directly as pleasant functional drinks. © 2022 Society of Chemical Industry. |
| Databáze: | OpenAIRE |
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