Aroma retention

Kompany, E., Rene, F. Optimal conditions for freeze drying of cultured mushrooms (Agari-cus bisporus) - study of aroma retention. Recent Prog. Genie Procedes, 7 (30) Etudes et Conception d Equipements, p. 267-272, 1993... 

The RO potentialities as a concentration technique to remove water from fruit juices for the production of high-quality fruit-juice concentrate are well known [24], The most relevant advantages of the RO process over traditional evaporation are in the reduced thermal damage of the product, increase of aroma retention, and lower energy consumption, since the process is carried out at low temperature. 

The results suggest that OMD has a distinct advantage over MD, both in terms of flux and aroma retention. 

Crossflow microfiltration (CMF) using semipermeable membranes has been evaluated as a potential alternative to conventional processing in the brewing industry since the early 1980s. Yet, the extensive adoption of this technology by the beer industry was hindered by the protein and aroma retention, and the severe flux decline (Figure 20.3) that takes place during this process. 

Instant coffee for which excellent flavor and aroma retention are of special importance... 

Huet, R. Aroma retention in tropical fruit powders obtained in a vacuum microwave oven. Fruits 22 (5), 399-405 (1974)... 

Kompany, E. Rene, R Aroma retention of cultivated mushrooms (Agaricus bispoms) during the freeze-drying process. Lebensmittel-Wissenschaft und -Technologic 26 (6), 524-528 (1993)... 

Capella, R Lercker, G. Lerici, C. R. Aroma retention during freeze-drying of fruit juices volatiles behaviour evaluated by head-space gas chromatography. IV International Congress of Food Science and Technology 5b, 18 (1974)... 

Thijssen, H. A. C. Effect of process conditions in drying liquid foods on aroma retention.(, l roceedings of the 3rd Nordic Aroma Symposium.") 154. 5-38 (1972)... 

Grinberg, N.Kh. Popovskii, V. G. Aroma retention during freeze-drying of apple puree. Konservnaya i Ovoshchesushil naya Promyshlennost No. H, 41-45 (1976)... 

Sancho, M.F, Rao, M.A., Aroma Retention and Recovery during Apple Juice Processing, New York Science Agricultural Experiment Station Special Report No.65, October 1992. (see also.Flus-siges Obst/Fruit Processing, 5, 175-177, (1993))... 

Coumans WJ, Kerkhof P, Bruin S. 1994. Theoretical and practical aspects of aroma retention in spray drying and freeze drying. Drying Technology 12 99-149. 

Thijssen H.A.C. (1970) The effect of process variables on aroma retention in drying coffee extract. 4th Int.Colloq -Chem. Coffee (Amsterdam, 2-6.6.1969) (ASIC, 1970), 108-17. 

A fine emulsion (1 pm) (aroma in an aqueous solution of supports) leads to a better aroma retention and a lower fraction of aroma on surface of powder particles, compared to bigger ones. 

The study of volatile diacetyl retention (BP 88°C) in various constituents of milk (lactose, fat, proteins) during spray-drying showed the importance of amorphous/crystalline ratio in lactose for aroma retention that is in tnm linked to glass transition phenomena, temperature, and water/RH. The presence of microcrystals in drops (concentration, fast drying) may be a barrier to diffusion of volatile molecnles, therefore increasing the retention in the final spray-dried powder. 

Role of size of aroma feed emulsion, with different carriers/ aromas, for powders % aroma retention % aroma on surface... 

M.V. Galmarini, M.C. Zamora, R. Baby, J. Chirife, V. Mesina, Aromatic profiles of spray-dried encapsulated orange flavours influence of matrix composition on the aroma retention evaluated by sensory analysis and electronic nose techniques. Int. J. Food Sd. Technol. 43, 1569-1576(2008)... 

White wines are generally fermented at lower temperatures (10°G/50°F to 18 G/65 F) for better aroma retention, whereas red wines are fermented at higher temperatures (18 G/65 F to 29 G/85 F) for increased color and tannin extraction (Ough and Amerine, 1966). Peynaud (1984) recommended slightly different fermentation temperatures, 18°G/65°F to 20 G/68 F for making white and rose wines and 26 G/79 F to 30°G/86°F for red wines. Margalit (2004) suggested that white as well as rose and blush wines be fermented at even cooler temperatures, 8 G/46 F to 14°G/57°F, whereas red fermentation should be conducted at 22 G/72 F to 30°G/86°F. 

Kerkhof, P.J.A.M. and H.A.C. Thijssen, Quantitative study of process variables on aroma retention during drying of liquid foods, Amer. Inst. Chem. Eng. Symp. Sen, 73, 163, p. 33, 1977. 

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