Abstract
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.
Highlights
Concentrate juice industry generates several coproducts and byproducts
The volatile composition of industrial apple aroma stored after 1 month at room temperature and refrigerated at 4 ◦C was screened by HS–SPME/GC–qMS
This study showed that apple industrial aroma, obtained under the concentration step of juice and recovered by evaporation/distillation, can be stored in closed containers at room temperature without noticeable loss of volatile compounds, and not requiring refrigeration. 1-Butanol, trans-2-hexenal, hexanal, ethyl 2-methylbutanoate, and ethyl acetate are key compounds that can be diagnostic of product quality due to their stability, maintaining the Aroma Index under the industrial process and during storage at room temperature
Summary
Concentrate juice industry generates several coproducts and byproducts. The apple aroma, condensed volatiles obtained from the concentration process, is considered a coproduct when its composition is standardized and rich in the volatile compounds with apple scent. The pervaporation uses a dilute apple essence, the aroma concentrates from vapor–liquid separations, to produce concentrated flavor products. In the food and beverage industry, concentrated flavors are in demand due to prolonged shelf life, reduced packaging volume, and lower distribution and storage costs. This demand has triggered its industrial application. The obtention of a concentrated apple aroma with the presence of key flavor compounds is essential to restore the original fresh apple flavors to the final product. The vapor–liquid separations continue as the industrial technology most used, possibly to keep the original flavor of the aroma recovered, and its standardization over the processing
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