SVIBOR - Project code: 4-07-063

MINISTRY OF SCIENCE AND TECHNOLOGY

Strossmayerov trg 4, HR - 10000 ZAGREB
tel.: +385 1 459 44 44, fax: +385 1 459 44 69
E-mail: ured@znanost.hr

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Project code: 4-07-063


AROMA RETENTION, RECUPERATION AND PRODUCTION IN FOOD TECHNOLOGY


Main researcher: POZDEROVIĆ, ANDRIJA (78161)



Assistants
Type of research: applied
Duration from: 01/01/91. to 12/31/95.

Papers on project (total): 20
Papers on project quoted in Current Contents: 4
Institution name: Prehrambeno tehnoloski fakultet, Osijek (113)
Department/Institute: LABORATORY FOR FOOD INDUSTRY PROCESSES, LABORATORY FOR FRUIT AND VEGETABLE PRESERVATION AND PROCESSING TECHNOLOGY
Address: Vijenac Ivana Meštrovića 7
City: 31000 - Osijek, Croatia
Communication
Phone: 385 (0)31 25 344
Phone: 385 (0)31 55 16 15
Fax: 385 (0)31 26 721

Summary: This project presents the research on aroma dynamics and its development, retention and recuperation in certain fruit types, in clarified fruit juices, sauces, soups, horseradish and cheese during their storage and processing. Research has been also started on fruit aroma production from the natural substrates, on the model system, on aroma precursors gained by microorganisms and on volatiles retention during the aromatic herbs extract concentration. Another research on aroma dynamics was carried out with certain apple cultivars during their storage, i.e. during apple ripening after the harvest. It was carried out within the existing research on aroma retention and recuperation during the concentration of clarified fruit juices. Aroma retention of black-currant juice concentration by hyperfiltration was also investigated. Based on the present and past research results a new study was done in the application of membrane processes (RO and UF) for fruit aroma concentration and recuperation in the processes of its recuperation and production. Aroma changes of frozen sauces, soups and spinach puree stored at different temperatures were also investigated. Research on the horseradish aroma retention was carried out during the production and storage of horseradish products. Research was done on proteolytic, glykolytic and lypolytic changes influencing cheese aroma during the ripening period. Methods for determining proteolytic enzyme activity as well as their reliability were also investigated. Process of essential oil production of aromatic medicinal herbs was studied. Changes of aroma volatiles were monitored by common methods of gas chromatography, head-space technigue and sensor analyses. The research showed different dynamics of aroma development for different apple cultivars in the process of ripening. Aroma content of horseradish products depended on their treatment and it was changed by storing. Aroma retention of black-currant concentration by hyperfiltration depended on the process parameters and the membrane type. Aroma content of frozen sauces, soups and spinach puree changed during storing according to the time and temperature of storing.

Keywords: aroma, aroma volatiles compounds, aroma retention, aroma recuperation, aroma concentration, aroma production, hyperfiltration, reverse osmosis, fruit juice, evaporative concentration, apple cultivars, black-currant, harvest, apple ripening, gas chromatography, aroma cheese, proteolytic enzymes, cheese ripening

Research goals: The basic research aims were to investigate the dynamics of aroma development and its retention during food processing and storing, to study the mechanisms of aroma retention and recuperation during its concentration and processing and to do research on the basic processes of aroma production obtained from natural substrates, on aroma precursors, and to study the model system with aid of microorganisms. In the process of aroma recuperation and production the aim was to investigate the application of the membrane processes of reverse osmosis (RO) and ultrafiltration (UF) for the concentration of aroma condensate, for solutions and extracts (RO) as well as for the separation of macromolecules and solid substances (UF). The achieved research results could create the scientific basis for improving the production processes of certain fruit, vegetable and cheese products. Research on retention, concentration and recuperation of aroma volatiles compounds by the concentration of fruit juices and aromatic herbs extracts could scientifically improve these processes and further develop new technological solutions and the application of membrane processes (RO and UF). New solutions would lead to a better process selectivity, lower energy consumption and smaller degradation of aroma components. Research on aroma production aided by microorganisms would give a scientific basis to establish technological processes that could be used for the production of concentrated aroma. Investigation of the cheese ripening process would lead to the setting of parameters which could function as indicators of ripening with regard to the cheese flavour and aroma.


COOPERATION - INSTITUTIONS


  1. Name of institution: Prehrambeno-biotehnološki fakultet
    Type of institution: University/Faculty
    Type of cooperation: Joint project
    City: 10000 - Zagreb, Croatia

  2. Name of institution: Teina
    Type of institution: Economical/Production
    Type of cooperation: Other
    City: 31000 - Osijek, Croatia

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Last update: 09/11/95
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