Review on the potential technologies for aromas recovery from food industry flue gas

Wylock, Christophe; Mballa, Pierre Patrick Eloundou; Heilporn, Caroline; Debaste, Frédéric; Fauconnier, Marie‐Laure

doi:10.1016/j.tifs.2015.08.002

Cited by 21 publications

(7 citation statements)

References 61 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Given the importance of the aroma compounds in the cup quality, aroma recovery systems have been developed in order to separate the volatile fraction, concentrate it, and then reincorporate it into the coffee extracts, thus achieving better sensory attributes of instant coffee (Baggenstoss, Thomann, Perren, & Escher, 2010;R. Clarke & Vitzthum, 2008;Karlsson & Trägårdh, 1997;Khatachourian, Lascelles, & Rowan, 1991;Liu, 1986;Wylock, Eloundou Mballa, Heilporn, Debaste, & Fauconnier, 2015). One of the aroma recovery systems used in the coffee industry is based on the separation of the volatile compounds present in the coffee extract by a vaporization process in a flash cooler-type device, where the extract enters and, at reduced pressure and a specific temperature, the vaporization process occurs, thus allowing the vapour fraction to be enriched with volatile compounds of the coffee extract.…”

Section: Introductionmentioning

confidence: 99%

Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

Zapata

Londoño²,

Naranjo³

et al. 2018

CyTA - Journal of Food

View full text Add to dashboard Cite

In this study, the odour-active volatile compounds present in a coffee aroma concentrate obtained from a soluble coffee extract in an industrial aroma recovery system based on distillation and evaporation were characterized by solid-phase microextraction coupled to gas chromatography with mass spectrometry and olfactometric detection technique. This analysis allowed the identification of 58 compounds, of which 15 pyrazines, 9 furans, 6 aldehydes, 4 ketones, 4 esters, 4 pyrroles, 4 sulphur compounds, 3 pyridines, 3 phenols, 3 alcohols, an oxazole, and a pyran are highlighted. From these families, the following compounds presented the highest sensory activities (%MF = 100): 2-methylbutanal, 2-methyl-2-butenal, 2-furancarboxaldehyde, furfural, and methyl phenyl acetate. These compounds can be considered as quality markers in the process control on the aroma recovery system.Caracterización de compuestos de aroma presentes en un concentrado de recuperación industrial de aromas de café. RESUMEN PALABRAS CLAVE proceso de recuperación de aromas; compuestos aromáticos; SPME-GC-O-MS; aroma de café; café instantáneo (soluble) CONTACT Julián Zapata

show abstract

Section: Introductionmentioning

confidence: 99%

Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

Zapata

Londoño²,

Naranjo³

et al. 2018

CyTA - Journal of Food

View full text Add to dashboard Cite

show abstract

“…Recovery of the volatile aroma components is practiced in processing of fruit juices, alcoholic beverages, and other liquid food streams and is usually connected with evaporation [79,101,108]. It is mainly performed by stripping or distillation processes (based on differences in components' relative volatility) and also other alternatives like pervaporation (using vapor and liquid phase and a membrane), supercritical fluid extraction (using liquid/ solid and a supercritical fluid), and adsorption (using solid as auxiliary phase and liquid).…”

Section: Techniques For Flavor Recoverymentioning

confidence: 99%

“…3 (part c). During the last 2 years, this technique has been successfully applied to recover mainly phenolic compounds besides other volatile aroma components from liquid streams in food processing industry using adsorbents such as activated carbon, chitosan, minerals (zeolites), and synthetic resins [16,32,48,65,83,103,104,108]. In the recent studies, application of this technique is investigated for recovery of coffee aroma compound benzaldehyde on granular activated carbon derived from coconut husk [32].…”

Section: Regeneration and Recovery Of Aromas Via Adsorptionmentioning

confidence: 99%

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Saffarionpour

Ottens

2017

Food Eng Rev

View full text Add to dashboard Cite

Recovery of volatile flavor-active aroma compounds which are key components of processed liquid food streams is of utmost concern to food industry, as these compounds contribute to the quality of the final product. This review paper highlights the recently published research on different techniques that can be applied for recovery of the key flavor components which all aim for minimizing the loss of volatile aromas and (re-) using them in process streams, in order to enhance the flavor profile of the liquid food product. Among the available techniques for flavor recovery in food industry, distillation or stripping, pervaporation, supercritical fluid extraction, and adsorption showed potential for selective recovery of the flavor components from liquid food streams. These techniques can be combined in different stages of the process or applied as an alternative to the other techniques for aroma recovery. Less attention has been paid to supercritical fluid extraction among the available techniques, especially for recovery of aroma components from alcoholic beverages. Since this technology demonstrated high selectivity for flavor recovery in fruit juices and can take profit from applying natural solvents like CO 2 , further research on the application of this technology combined with counter-current flow in a multi-stage contactor is recommended to optimize the recovery process. Adsorption also shows potential for flavor recovery that can be combined with thermal processing or applied as an alternative standalone technique.

show abstract

“…Several methods, such as membrane technology ( Podstawczyk, Mitkowski, Dawiec-Liśniewska, & Witek-Krowiak, 2017 ), adsorption ( Canteli, Carpiné, Scheer, Mafra, & Mafra, 2014 ), absorption ( Brazinha, Alves, Viegas, & Crespo, 2009 ), and condensation ( Wylock, Eloundou Mballa, Heilporn, Debaste, & Fauconnier, 2015 ), have been used to recover volatile compounds in food industry processing. Among these methods, membrane technology is based on the relative diffusion coefficient and relative solubility in membrane material of each target, and it can effectively separate and recover volatile compounds by selecting appropriate membranes ( Yusuf et al, 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea

Chao

Zhang³

et al. 2022

Food Chemistry: X

View full text Add to dashboard Cite

Review on the potential technologies for aromas recovery from food industry flue gas

Cited by 21 publications

References 61 publications

Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavour

Recent Advances in Techniques for Flavor Recovery in Liquid Food Processing

Salting-out re-distillation combined with sensory-directed analysis to recover odor-active compounds for improving the flavor quality of instant Pu-erh tea

Contact Info

Product

Resources

About