Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients
Apple concentrate juice industry generates a flavored coproduct (apple aroma) recovered in the evaporation process, which is poorly valuated due to the lack of chemical characterization and standardization. In this study, industry apple aroma was characterized, allowing for the identification of 37...
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| Format: | Article |
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MDPI AG
2021-03-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/11/5/2443 |
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| author | Elisabete Coelho Mariana Pinto Rita Bastos Marco Cruz Cláudia Nunes Sílvia M. Rocha Manuel A. Coimbra |
| author_facet | Elisabete Coelho Mariana Pinto Rita Bastos Marco Cruz Cláudia Nunes Sílvia M. Rocha Manuel A. Coimbra |
| author_sort | Elisabete Coelho |
| collection | DOAJ |
| description | Apple concentrate juice industry generates a flavored coproduct (apple aroma) recovered in the evaporation process, which is poorly valuated due to the lack of chemical characterization and standardization. In this study, industry apple aroma was characterized, allowing for the identification of 37 compounds, the majority esters (20), alcohols (7), and aldehydes (4). The storage temperature did not affect its volatile composition. Five key compounds were selected and monitored for 10 months of storage, and also compared with other three productions of another season allowing for observation of the same Aroma Index. Apple pomace was also used to produce a hydrodistillate. Contrary to the apple aroma, apple pomace hydrodistillate was unpleasant, reflected in a different volatile composition. Although no additional aroma fraction could be obtained from this wet byproduct, when dried, apple pomace presented 15 volatile compounds with toasted, caramel, sweet, and green notes. The infusions prepared with the dried apple pomace exhibited 25 volatile compounds with a very pleasant (fruity, apple-like, citrus, and spicy notes) and intense aroma. The addition of sugar changed the volatile profile, providing a less intense flavor, with almond, caramel, and sweet notes. These results show that apple aroma and pomace are high-quality flavoring agents with high potential of valuation as food ingredients. |
| first_indexed | 2024-03-10T13:24:08Z |
| format | Article |
| id | doaj.art-61cb4ee59f93443d92f1294897f71772 |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T13:24:08Z |
| publishDate | 2021-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-61cb4ee59f93443d92f1294897f717722023-11-21T09:47:49ZengMDPI AGApplied Sciences2076-34172021-03-01115244310.3390/app11052443Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food IngredientsElisabete Coelho0Mariana Pinto1Rita Bastos2Marco Cruz3Cláudia Nunes4Sílvia M. Rocha5Manuel A. Coimbra6LAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalLAQV-REQUIMTE, Department of Chemistry, University of Aveiro, 3810-193 Aveiro, PortugalApple concentrate juice industry generates a flavored coproduct (apple aroma) recovered in the evaporation process, which is poorly valuated due to the lack of chemical characterization and standardization. In this study, industry apple aroma was characterized, allowing for the identification of 37 compounds, the majority esters (20), alcohols (7), and aldehydes (4). The storage temperature did not affect its volatile composition. Five key compounds were selected and monitored for 10 months of storage, and also compared with other three productions of another season allowing for observation of the same Aroma Index. Apple pomace was also used to produce a hydrodistillate. Contrary to the apple aroma, apple pomace hydrodistillate was unpleasant, reflected in a different volatile composition. Although no additional aroma fraction could be obtained from this wet byproduct, when dried, apple pomace presented 15 volatile compounds with toasted, caramel, sweet, and green notes. The infusions prepared with the dried apple pomace exhibited 25 volatile compounds with a very pleasant (fruity, apple-like, citrus, and spicy notes) and intense aroma. The addition of sugar changed the volatile profile, providing a less intense flavor, with almond, caramel, and sweet notes. These results show that apple aroma and pomace are high-quality flavoring agents with high potential of valuation as food ingredients.https://www.mdpi.com/2076-3417/11/5/2443volatile compoundscondensed aromaAroma Indexodor active valuebyproductcoproduct |
| spellingShingle | Elisabete Coelho Mariana Pinto Rita Bastos Marco Cruz Cláudia Nunes Sílvia M. Rocha Manuel A. Coimbra Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients Applied Sciences volatile compounds condensed aroma Aroma Index odor active value byproduct coproduct |
| title | Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients |
| title_full | Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients |
| title_fullStr | Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients |
| title_full_unstemmed | Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients |
| title_short | Concentrate Apple Juice Industry: Aroma and Pomace Valuation as Food Ingredients |
| title_sort | concentrate apple juice industry aroma and pomace valuation as food ingredients |
| topic | volatile compounds condensed aroma Aroma Index odor active value byproduct coproduct |
| url | https://www.mdpi.com/2076-3417/11/5/2443 |
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