Abstract
Strawberry pulp was separated into insoluble pulp and serum by centrifugation at 9,000 g for 5 min. The serum portion was concentrated five-fold at 55–58C and 30–40 mmHg with aroma recovery. The concentrated serum, aroma fraction and insoluble pulp were mixed to make two-fold concentrated strawberry pulp. Results of gas chromatograms, GC/MS analysis for volatile compounds and sensory evaluation of concentrated strawberry pulp indicated that flavor quality was significantly improved by addition of aroma fractions. A 10% aroma recovery appeared to be suitable for the efficient concentration of strawberry pulp.
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