• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.342-347
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• 1999

Kiwifruit pulp was separated into insoluble pulp and serum by centrifugation at 14,000 rpm for 10 min. The serum portion was concentrated at $30{\sim}50mmHg\;and\;50{\sim}55^{\circ}C$ with aroma recovery. Vapor generated at the early stage of vacuum evaporation was condensed and taken as aroma fractions: $E-I\;(0{\sim}10%),\;E-II,\;(10{\sim}20%)$. The volatile flavor compounds in kiwifruit pulp were collected by dynamic headspace technique and analyzed by GC and GC/MSD. The yield of serum separated from kiwifruit pulp was 70.1% and insoluble pulp fraction contained aroma compounds more than that of the serum. Twenty-six aroma compounds, including (E)-2-hexanal and ethyl butanoate were detected. The efficiency of the aroma recovery was reduced as the recovery time was extended, as indicated by the less peak numbers and kiwifruit areas of aroma fractions.