Juice chemical volatile flavoring

This report discusses practical aspects of the effects of heating, evaporation, freeze concentration and reverse osmosis on certain juice constituents, most notably, the volatile flavor constituents. The commercial processes used to remove water from citrus juices have a requirement for thermal treatment of the feed stream to reduce microbial load and inactivate enzymes. While heating stabilizes juice to chemical changes caused by enzymes and microbes, it results in changes to volatile and non-volatile constituents. 

Important to any measurement of citrus juice volatile flavor components is the presence of (i-limonene, since this compound is naturally present as the most concentrated component in all of the natural citrus oils. Also, the solubility of d-limonene in aqueous media must be considered, since after liquid phase saturation, the headspace concentration remains constant. It has long been established for d-limonene and similar nonpolar flavor compounds over water that meaningful headspace measurement techniques [e.g., solid-phase microextraction (SPME)] require equilibrium of the vapor and liquid phase concentrations. Equilibrium may take a number of hours for static (unstirred) experiments and less than 1 hr for stirred systems. These conditions have been discussed elsewhere, and solubility and activity coefficients of d-limonene in water and sucrose solutions have been determined [1,2]. More recently, the chemical and physical properties as well as citrus industry applications of d-limonene and other citrus essential oils have been compiled [3]. Although not specific to d-limonene, important relationships affecting behavior of flavor release and partitioning between the headspace and the liquid phase of a number of food systems have also been discussed [4]. 

The primary advantage of CD complexation is to stabilize and protect sensitive host molecules, such as flavors, odors, or pharmaceuticals. CDs sharply reduce the volatility, chemical, thermal and photo reactivity of guest moleciiles. More recently, CDs have been used for separation of components in solution. For example, CDs can remove reactive components from fhiit juices to prevent oxidation or eUminate bitterness. Attachment of CDs to chromatographic supports provides chiral separation, selective component removal and modified chemical reactivity. A number of modified and pol3nnerized CD materials have gained acceptance as separation media (9). 

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