Characterization of aroma-active compounds in black sapote (Diospyros digyna Jacq.)

The volatile compounds of black sapote fruit were isolated by simultaneous distillation-solvent extraction and analysed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. A total of 32 volatile constituents were detected, which represented 4.57 mg kg−1 of the fruit. The composition of volatile constituents of the fruit included 9 terpene compounds (49.1% of the total volatile composition), 11 ketones (9%), 5 aldehydes (29.2%), 4 alcohols (3.6%), 2 esters (8.2%) and a paraffin (0.8%). Major compounds were (Z)-b-ocimene (26.6% of the total volatile composition), (E)-cinnamaldehyde (25.5%) and limonene (17.0%). By application of odour activity values, seven constituents were considered as aroma-active volatiles, from which the most important were (E)-cinnamaldehyde, 3-methylbutanal, limonene, (Z)-β-ocimene, linalool, methyl (E)-cinnamate, and β-caryophyllene

Spray drying and process optimization of sour orange juice

In this study, production of sour orange juice powder utilizing a spray dryer was investigated. To prevent stickiness, maltodextrin DE 12 was used as a drying agent. While feed flow rate, feed temperature, and air flow rate were kept constant, inlet air temperature (120–160 °C) and maltodextrin content (maltodextrin dry solids/100 g feed mixture dry solids; 10–20%, w/w) were selected as the independent variables. Product properties investigated included ascorbic acid, volatile compounds, and moisture content. Ascorbic acid retention, volatiles retention, and moisture content were used in optimization of the process by response surface methodology. The optimum inlet air temperature and maltodextrin content were 156 °C and 20% w/w maltodextrin, respectively. This study revealed that by applying these optimal conditions, sour orange juice powder with 81.5% ascorbic acid retention, 5.5%, w/w moisture content, and 78% volatiles retention was produced

Microencapsulation of the Aroma from Capsicum chinense Jacq. cv. Habanero

An aroma distillate with the odour note described as ‘fresh Habanero chilli pepper’ was obtained from hydrodistillation of the fruit. GC-MS analysis of the volatile constituents from the aroma distillate allowed the identification of 100 compounds, most of them esters followed by aldehydes, alcohols, terpenes, ketones, and acids. Encapsulation process of the aroma distillate by spray drying was optimised using response surface methodology. Independent variables were inlet air temperature (150–200 °C) and carrier (maltodextrin 10 DE and gum arabic in 2:1 ratio) content (10–20% wb), while response variables were powder moisture and volatiles retention. Moisture content of the powder varied inversely proportional to the air temperature, while the volatile retention was directly related. Retention of volatiles in the powder increased when the carrier content increased, while this factor negatively affected moisture content. Based on the optimisation model of the response variables, the powder with the highest flavour quality was obtained with an air inlet temperature of 200 °C and 20% wb carrier content, with 4% moisture content and 88.6% volatiles retention

Characterization of aroma-active compounds in sugar apple (Annona Squamosa L.)

The volatile compounds of sugar apple fruit were isolated by simultaneous distillation-solvent extraction and analysed by gas chromatography-flame ionization detector and gas chromatography-mass spectrometry. A total of 75 volatile constituents were detected, 53 of them were positively identified. The composition of the fruit included 14 monoterpene hydrocarbons, 17 oxygenated monoterpenes, 14 sesquiterpene hydrocarbons, 11 oxygenated sesquiterpenes, 7 aliphatic esters, 2 aliphatic alcohols, 3 aliphatic carbonyls, 6 aromatics, and a nitrogen compound. Major compounds were α-pinene (24.2%) and β-pinene (20.4%). By application of odour activity values, thirteen constituents were considered as aroma-active volatiles, from which the most important were a-pinene, limonene, myrcene, linalool, and b-pinene