Aroma freeing

The sources of volatile methylsiloxanes (VMSs) and poly dimethylsiloxanes (PDMSs) in biogas are largely increasing [25]. For example, VMS solvents have importance because they are aroma free, are available from natural sources and are not covered in the VOC regulations. 

Table 2 Headspace Saturation of rf-Limonene at Different Pulp Contents in 11.8 °Brix Orange Juice Diluted from Aroma-Free 65 Brix Evaporator Pump-out, Spiked...

Carbon dioxide is used to increase the natural CO2 content of the beer and as counterpressure in tanks and filling machines. It must be free of water and any aroma. The consumption is 0—10 g/L of beer produced. In major breweries, carbon dioxide is bought in bulk, and in many breweries it is common practice to coUect the surplus CO2 from the fermentors to clean, dehumidify, and compress in a local CO2 plant which is easily automated. 

Phenyl-2-propenoic acid [621 -82-9] commonly referred to as cinnamic acid, is a white crystalline soHd having a low intensity sweet, honeylike aroma. It has been identified as a principal constituent in the botanical exudates from Styrax IJquidamber orientalis) Benzoin Styrax ben in Pern Balsam [Myroxylon pereirae and Tolu Balsam (]Ayro>ylon balsamum) (4,5). In these, as well as numerous other natural products, it exists both as the free acid and in the form of one or more of its esters, as for example, methyl cinnamate, ben2yl cinnamate [103 1 -3] and cinnamyl cinnamate. 

The spectra were recorded in the positive-ion mode in the range of m/z 120-1 500. Some chromatograms illustrating the effect of aldehydes on the interaction of mv3gl and B2-3 -gallate are shown in Fig. 2.120. The chromatograms demonstrate that different aldehydes influence differently the formation of anthocyanin-flavanol pigments. The results of HPLC-MS measurements are compiled in Table 2.94. Because free aldehydes display an unpleasant aroma in Port wine these reactions may improve the quality of wines and contribute to the colour formation [266],... 

Free and esterified, saturated primary alcohols occur widely in nature, e.g., in fruit. Since their odor is relatively weak, their use as components in fragrance compositions is limited. Their use in aroma compositions, especially for fruit flavors, is by far more important (e.g., straight-chain C4-C10 alcohols, isoamyl alcohol). Unsaturated alcohols are most important (e.g., leaf alcohol with its intensely green odor) and may impart characteristic notes to compositions. 

A large number of volatile phenols and related compounds occur in vegetables and fruits, and some of them are potent aroma compounds. The majority of volatile phenols and related compounds in plants are formed mainly through the shikimic acid pathway, and are present in intact plant tissue either as free... 

It is very common to combine methods in obtaining aroma isolates. The simultaneous distillation/extraction method previously described is an example. Another popular combination method initially involves the solvent extraction of volatiles from a food and then high-vacuum distillation of the solvent/aroma extract to provide a fat-free aroma isolate. This technique is broadly used today to provide high-quality aroma extracts for numerous purposes. The apparatus used in solvent removal has been improved upon to reduce analysis time and efficiency the modified method is termed solvent-assisted flavour extraction (SAFE) [16]. 

Spray-drying is an economical effective method widely used for flavour encapsulation [22-27]. The technology has been used in the food industry since the late 1950s to provide protection of aroma chemicals against oxidation or degradation and to convert liquids into free-flowing solids. The main limitations... 

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