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Free volatile components of passion fruit puree obtained by flash vacuum-expansion

Brat Pierre, Brillouet Jean-Marc, Reynes Max, Cogat Pierre Olivier, Olle Didier. 2000. Free volatile components of passion fruit puree obtained by flash vacuum-expansion. Journal of Agricultural and Food Chemistry, 48. n12 : pp. 6210-6214.

Journal article ; Article de revue à facteur d'impact
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Abstract : Purple passion fruits were processed by the flash vacuum-expansion process. Volatile components were analyzed in purees from steam-heated fruits, steam-heated then vacuum-expanded fruits and their aromatic liquors, and fruit rind, in comparison with a refèrence single-strength juice. After steam heating, the puree was enriched in esters arising from the rind. Steam-heated then vacuumexpanded fruits yielded a puree impoverished in volatiles due to evaporation of about 10% of water. These volatile compounds were mostly recovered in aromatic liquors. (Résumé d'auteur)

Mots-clés Agrovoc : Grenadille, Jus de fruits, Passiflora edulis, Composé volatil, Pulpe de fruits, Traitement, Purée de fruit

Mots-clés complémentaires : Flash-détente

Classification Agris : Q02 - Food processing and preservation
Q04 - Food composition

Auteurs et affiliations

  • Brat Pierre, CIRAD-FLHOR-ARF (FRA) ORCID: 0000-0003-0429-9575
  • Brillouet Jean-Marc, CIRAD-FLHOR-ARF (FRA)
  • Reynes Max, CIRAD-FLHOR-DIR (FRA)
  • Cogat Pierre Olivier, Aurore développement (REU)
  • Olle Didier, CIRAD-FLHOR-ARF (FRA)

Autres liens de la publication

  • Localisation du document : CD_PE353 [(Bibliothèque de Lavalette)]

Source : Cirad - Agritrop (https://agritrop.cirad.fr/477430/)

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