Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus-based food was written by Hammad, Imane;Dornier, Manuel;Lebrun, Marc;Maraval, Isabelle;Poucheret, Patrick;Dhuique-Mayer, Claudie. And the article was included in Journal of the Science of Food and Agriculture in 2022.Related Products of 112-14-1 The following contents are mentioned in the article:
Citrus juices can be cold-concentrated by crossflow microfiltration (CMF) in order to obtain functional foods enriched in carotenoids, flavonoids and pectins. The work aimed to characterize the organoleptic quality of this type of micronutrient-dense foods through their aroma profile and sensory anal. Two citrus concentrates with and without a diafiltration step were compared. Both citrus products were very different, linked to aroma compound, sugar and organic acid contents. Due to its sugar/acidity balance and its better aromatic profile responsible for the citrus-floral flavor, the concentrate without diafiltration was preferred by the sensory panel. Thanks to a simple transfer model, we showed that retention of volatiles clearly varied from one aroma compound to another. The terpene hydrocarbons were the most retained by the membrane during CMF, probably because they were strongly associated with insoluble solids by adsorption. Even though the process modified their organoleptic profiles, both citrus-based products were well rated and can be consumed directly as pleasant functional drinks. This study involved multiple reactions and reactants, such as Octyl acetate (cas: 112-14-1Related Products of 112-14-1).
Octyl acetate (cas: 112-14-1) belongs to esters. Esters typically have a pleasant smell; those of low molecular weight are commonly used as fragrances and are found in essential oils and pheromones. Because of their lack of hydrogen-bond-donating ability, esters do not self-associate. Consequently, esters are more volatile than carboxylic acids of similar molecular weight.Related Products of 112-14-1
Referemce:
Ester – Wikipedia,
Ester – an overview | ScienceDirect Topics