Abstract
Cryo-concentration of apple juice shows that concentration of esters increases proportionally with increasing Brix value while
the concentration of furan compounds has an irregular but in some cases close to exponential increase during the concentration
process. Some furans have pleasant caramel-like odours, which have been reported in apple wine from cryo-concentrated apple
juice. It is therefore concluded that cryo-concentration introduces an opportunity to produce richer apple wine not just due to
concentration but most likely also due to formation of pleasantly smelling aroma compounds such as furans.
the concentration of furan compounds has an irregular but in some cases close to exponential increase during the concentration
process. Some furans have pleasant caramel-like odours, which have been reported in apple wine from cryo-concentrated apple
juice. It is therefore concluded that cryo-concentration introduces an opportunity to produce richer apple wine not just due to
concentration but most likely also due to formation of pleasantly smelling aroma compounds such as furans.
| Bidragets oversatte titel | Differentielle virkninger af kryo-koncentration på aromastoffer i æblejuice |
|---|---|
| Originalsprog | Engelsk |
| Titel | Proceedings of the 16th Weurman Flavour Research Symposium |
| Antal sider | 4 |
| Publikationsdato | 2021 |
| DOI | |
| Status | Udgivet - 2021 |
| Begivenhed | 16th Weurman Flavour Research Symposium - Online Varighed: 4 maj 2021 → 6 maj 2021 Konferencens nummer: 16 |
Konference
| Konference | 16th Weurman Flavour Research Symposium |
|---|---|
| Nummer | 16 |
| Lokation | Online |
| Periode | 04/05/2021 → 06/05/2021 |
Emneord
- Det Natur- og Biovidenskabelige Fakultet
- aroma
- cryo-concentration
- Apple juice
- Furans