Microfiltration and reverse osmosis affect recovery of mango puree flavor compounds

Olle Didier, Baron Alain, Lozano Yves, Sznaper C., Baumes R., Bayonove C., Brillouet Jean-Marc. 1997. Microfiltration and reverse osmosis affect recovery of mango puree flavor compounds. Journal of Food Science, 62 (6) : pp. 1116-1119.

Journal article ; Article de revue à facteur d'impact
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Liste HCERES des revues (en SHS) : oui

Thème(s) HCERES des revues (en SHS) : Psychologie-éthologie-ergonomie

Abstract : Flavor compounds from ripe mango puree were studied upon cross-flow microfiltration on microporous alumina membrane and subsequent concentration of the permeate by reverse osmosis. Terpene hydrocarbons, the major (~98%) volatiles of the puree, were qualitatively and quantitatively recovered on the pulpy microfiltration retentate. The more polar volatiles (~2%) were diversely affected. Most of the oxygenated terpene derivatives were also retained in the microfiltration retentate. C13 norisoprenoids and phenols increased, likely by chemical degradation of carotenoids and phenolic acids, respectively. (Résumé d'auteur)

Mots-clés Agrovoc : Pulpe de fruits, Mangue, Composé de la flaveur, Osmose inverse, Microfiltration, Purée de fruit

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

Auteurs et affiliations

  • Olle Didier, CIRAD-FLHOR (FRA)
  • Baron Alain, INRA (FRA)
  • Lozano Yves, CIRAD-FLHOR-TMQ (FRA)
  • Sznaper C., CIRAD-FLHOR (FRA)
  • Baumes R., INRA (FRA)
  • Bayonove C., INRA (FRA)
  • Brillouet Jean-Marc, INRA (FRA)

Autres liens de la publication

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