Аннотация

The lack of data about the polydisperse nature of distillates and the impact of separate micro particles to recovery of the natural flavor in food still does not have a solution. Such properties of the distillates as dispersion and the size of the micro particles using a Zetasizer Software 7.11 are discussed at the article for the first time. It is established that the hydrodynamic diameter of the particles in the distillate values from 200 nm to 600 nm. Changes of the hydrodynamic particles size in distillate by water dilution confirms the assumptions about their hydrophobic nature and availability of results of such processes as coacervation, hydrophobic hydration, hydrophobic interaction. The differences in sensory characteristics to some extent is confirmed by the differences in the average hydrodynamic diameter of the sample: 150 nm and 190 nm, in the laboratory and industrial respectively. The interrelation between the sensory characteristics of fruit distillates, dispersion and method of heat treatment of fruits in the convective and microwave field is shown. The differences in the shades of the fruit flavours of melon and cucumber in the fruit distillates, manifested in the isomerization of the components of the flavour are given. It is shown that aroma restoration differs in different mediums by pH. In an acidic medium (pH = 3.0) converting of acetals of cucumber distillates to aldehydes leads to the full restoration of the fresh scent, because aldehydes are key components. In subacid medium (pH = 6.0), positive changes of an aroma are made to the components of melon distillate. These results contribute to the economic competitiveness of distillates compared with other types of flavouring materials.

Ключевые слова

aroma, distillate, esters, acetals, dispersion, isomerization

СПИСОК ЛИТЕРАТУРЫ

1. Kozák Á., Békássy-Molnár E., and Vatai G. Production of black-currant juice concentrate by using membrane distillation. Desalination, 2009, vol. 241, no. 1, pp. 309-314.
2. Onsekizoglu P., Bahceci K.S., and Acar M.J. Clarification and the concentration of apple juice using membrane processes: A comparative quality assessment. Journal of Membrane Science, 2010, vol. 352, iss. 1-2, pp. 160-165.
3. Bagger-Jørgensen R., Meyer A.S., Pinelo M., Varming C., and Jonsson G. Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation. Innovative Food Science & Emerging Technologies, 2011, vol. 12, no. 3, pp. 388-397.
4. Gunko S., Verbych S., Bryk M., and Hilal N. Concentration of apple juice using direct contact membrane distillation. Desalination, 2006, vol. 190, no. 1, pp. 117-124.
5. Soave G. and Feliu J.A. Saving energy in distillation towers by feed splitting. Applied Thermal Engineering, 2002, vol. 22, no. 8, pp. 889-896.
6. Schobinger U. Frucht und Gemüsesäfte: Technologie, Chemie, Mikrobiologie, Analytik, Bedeutung, Recht. Stuttgart: Eugen Ulmer, 1987, 637 p.
7. Lagana F., Barbieri G., and Drioli E. Direct contact membrane distillation: modelling and concentration experiments, Journal of Membrane Science, 2000, vol. 166, no. 1, pp. 1-11.
8. Bélafi-Bakó K. and Koroknai B. Enhanced water flux in fruit juice concentration: Coupled operation of osmotic evaporation and membrane distillation. Journal of Membrane Science, 2006, vol. 269, no. 1, pp. 187-193.
9. She M. and Hwang S.T. Recovery of key components from real flavor concentrates by pervaporation. Journal of Membrane Science, 2006, vol. 279, no. 1, pp. 86-93.
10. Barth N. Dialysis, vacuum distillation. Patent U.S. no. 4,804,554, 1989.
11. Drouzas A. E. and Schubert H. Microwave application in vacuum drying of fruits. Journal of Food Engineering, 1996, vol. 28, no. 2, pp. 203-209.
12. Drouzas A.E., Tsami E., and Saravacos G.D. Microwave/vacuum drying of model fruit gels. Journal of Food Engineering, 1999, vol. 39, no. 2, pp. 117-122.
13. Dubova H.Е. Theory development of enzymatic aroma recovery. Proceedings of the Voroneg state university of engineering technologies, 2014, vol. 2, no. 60, pp. 119-124. (In Russian).
14. Fisher C. and Scott T.R. Food flavours: biology and chemistry. Royal Society of chemistry, 1997, pp. 56-98.
15. Mackie D. A., Butler G., and Larmond E. Laboratory methods for sensory analysis of food. Canada Communication Group, Pub. Centre. 1991, pp. 1-87.
16. Beceanu D., Niculaua M., Moraru I., and Anghel R.M. Studies regarding the quality of certain fruit distillates in correlation with the analytical data and sensorial assessment. Agronom Res Mold, 2010, vol. 144, no. 4, pp. 61-77.
17. She M. Concentration of Flavor Distillates and Extracts by Pervaporation. Doctor’s thesis. Cincinnati, University of Cincinnati, 2005, 193 p.
18. Barbieri S., Elustondo M., and Urbicain M. Retention of aroma compounds in basil dried with low pressure superheated steam. Journal of Food Engineering, 2004, vol. 65, no. 1, pp. 109-115.
19. Burdock G. A. Fenaroli's handbook of flavor ingredients. CRC press. 2009, 2159 p.
20. Flores F., Yahyaoui F., Billerbeck G., and Romojaro F. Role of ethylene in the biosynthetic pathway of aliphatic ester aroma volatiles in Charentais Cantaloupe melons. Journal of Experimental Botany, 2002, vol. 53, no. 367, pp. 201-206.
21. Schieberle P., Ofner S., and Grosh W. Evaluation of potent odorants in cucumbers and muskmelons by aroma extract dilution analysis. J. Food Sci, 1990, no. 55, pp. 193-195.
22. Hui Y. H., Chen F., and Nollet L.M. Handbook of fruit and vegetable flavors. John Wiley and Sons, 2010, 1095 p.
23. Guentert M. The flavour and fragrance industry-past, present, and future. Flavours and fragrances: chemistry, bioprocessing and sustainability. Springer Berlin Heidelberg, 2007, pp. 1-7.
24. Dubova G.E. and Bezysov A.T. The prospects for the use of singlet oxygen in flavor formation reactions. Food Processing: Techniques and Technology, 2014, vol. 34, no. 3, pp. 24-30. (In Russian).
25. Palma-Harris C., McFeeters R.F., and Fleming H.P. Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds. Journal of Agricultural and Food Chemistry, 2001, vol. 49, no. 9, pp. 4203-4207.
26. Damodaran S. and Parkin K.L. Fennema's food chemistry. Boca Raton, FL: CRC press., 2008, vol. 4. 1020 p.
27. Shtykov S.N. Organized Mediums - the World of Liquid Nanosystems. Priroda, 2009, no. 7, pp. 12-20. (In Russian).
28. Kirsh Yu.E. and Kalninsh K.K. Features of association of water molecules in the water-salt and water-organic solutions. Russian Journal of Applied Chemistry, 1999, no. 8, pp. 1233-1245. (In Russian).
29. Franks F. The hydrophobic interaction. In Water: A comprehensive treatise. Springer US, 1975, vol. 4, pp. 1-94.
30. Tandon K.S., Baldwin E.A., and Shewfelt R.L. Aroma perception of individual volatile compounds in fresh tomatoes (Lycopersicon esculentum, Mill.) as affected by the medium of evaluation. Postharvest biology and technology, 2000, vol. 20, no. 3, pp. 261-268.
31. Schultz T.H., Flath R.A., Mon T.R., Eggling S.B., and Teranishi R. Isolation of volatile components from a model system. Journal of Agricultural and Food Chemistry, 1977, vol. 25, no. 3, pp. 446-449.
32. Chanachai A., Meksup K., and Jiraratananon R. Coating of hydrophobic hollow fiber PVDF membrane with chitosan for protection against wetting and flavor loss in osmotic distillation process. Separation and Purification Technology, 2010, vol. 72, no. 2, pp. 217-224.
33. Cheng J., Sun J., Huang Y., Feng J., Zhou J., and Cen K. Dynamic microstructures and fractal characterization of cell wall disruption for microwave irradiation-assisted lipid extraction from wet microalgae. Bioresource Technology, 2013, no. 150, pp. 67-72.
34. Kappe C.O. Controlled microwave heating in modern organic synthesis. Angewandte Chemie International Edition, 2004, vol. 43, no. 46, pp. 6250-6284.
35. de la Hoz A., Diaz-Ortiz A., and Moreno A. Microwaves in organic synthesis. Thermal and non-thermal microwave effects. Chemical Society Reviews, 2005, vol. 34, no. 2, pp. 164-178.
36. Shevchenko Т.V., Novikova Y.А., Sannikov Y.N., and Berdova K.А. Method of changing the surface tension of aqueous surfactant solutions. Fundamental Research, 2015, no. 2-26, pp. 5787-5790. (In Russian).
37. Green C., Pucarelli F., Mankoo A., and Manley C. Recreating flavors from nature. Food Technology, 2004, vol. 58, no. 11, pp. 28-34.