AROMA RETENTION, RECUPERATION AND PRODUCTION IN FOOD TECHNOLOGY
Main researcher
: POZDEROVIĆ, ANDRIJA (78161) Assistants
KONJA, GORDANA (21964)
PILIŽOTA, VLASTA (90114)
SUDAR, REZICA (73593)
GRGESINA, IVAN (113970)
ŠUBARIĆ, DRAGO (179310)
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
Name of institution
: Prehrambeno-biotehnološki fakultet Type of institution: University/Faculty Type of cooperation: Joint project City: 10000 - Zagreb, Croatia
Name of institution
: Teina Type of institution: Economical/Production Type of cooperation: Other City: 31000 - Osijek, Croatia Other information about the project.