• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.226-231
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• 1996

A serum-pulp method was applied to concentrate peach pulp with aroma recovery. The serum portion was concentrated to five-fold at $50{\sim}55^{\circ}C$ and $30{\sim}50$ mmHg with aroma recovery. The concentrated serum, insoluble pulp and aroma fraction were recombined to make a two-fold concentrated peach pulp. The results of GC and GC/MS analysis for volatile compounds and sensory evaluation of concentrated peach pulp indicated that flavor quality was significantly improved by addition of aroma fractions. A 10% aroma recovery appeared to be appropriate for peach pulp.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.921-927
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• 1995

Peach pulp was separated into serum and insoluble pulp by centrifugation at 11,000 rpm for 10 min. The serum portion was concentrated at $50{\sim}55^{\circ}C$ and $30{\sim}50\;mmHg$ with aroma recovery. Vapor generated at the early stage of vacuum evaporation was condensed and taken as aroma fractions: AR-1($0{\sim}5%$), AR-2($5{\sim}10$), AR-3($10{\sim}15%$), AR-4($15{\sim}20%$). Dynamic headspace concentration method was used to trap volatile compounds in aroma fractions and identification of aroma compounds was made by GC/MS. The yield of serum separated from peach pulp was 70.5% and the serum fraction contained the most of aroma compounds. Thirty-one aroma compounds, including ethylene, benzaldehyde, l-limonene and ${\gamma}-dodecalactone$ were identified. The efficiency of aroma recovery was reduced, as the recovery time was extended, as indicated by less peak numbers and peach areas of aroma fractions.